Print Recipe

Chinese Cauliflower Fried No-Rice

A healthier version of the traditional Chinese Vegetable Fried Rice but substituting rice for cauliflower
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Author: Chef Maria Cummins


  • 1 medium-sized cauliflower heads only
  • 2 tablespoons sesame oil
  • 1 large carrot cubed
  • 1 cup been sprouts
  • 2 garlic cloves minced
  • 1 cup edamame frozen -or green peas
  • 2 eggs beaten
  • 3 tablespoons soy sauce low sodium
  • 6 green onions minced


  • Using a food processor pulse cauliflower until resembles rice.
  • Remove moist with a cheese cloth or a colander. Set aside.
  • Heat 1 tablespoon sesame oil in a large skillet over medium low heat.
  • Add the carrots and garlic and stir fry until fragrant, about 5 minutes.
  • Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
  • Make a well in the middle, turn the heat down, and add the eggs.
  • Stir gently and continuously until the eggs are fully cooked.
  • Stir in the soy sauce and green onions and bean sprouts just before serving.