No Carb Fried Rice with Cauliflower Rice

This no carb fried rice recipe is a lighter take on a classic fried rice dish, using cauliflower rice instead of regular rice. The cauliflower is chopped into small grains, briefly blanched, drained well, and then stir-fried over high heat with smoky bacon, onion, celery, red pepper, peas, corn, egg, soy sauce, chives, and coriander.

Although the title uses “no carb,” this recipe includes vegetables such as peas and corn, so it is best understood as a cauliflower-based fried rice with far fewer grains than traditional fried rice. It is satisfying, colorful, and easy to adapt. Add the vegetables you normally enjoy in fried rice, keep the wok very hot, and let any excess liquid evaporate so the cauliflower stays light rather than watery.

• 1 cauliflower, about 1 kg or 2 lb total, stalk included but green leaves removed
• 1/4 cup (60 ml) peanut oil
• 2 rashers bacon, chopped; a smoky bacon works especially well
• 1 small onion, diced
• 1 cup (240 ml) peas
• 1 cup (240 ml) corn kernels
• 1/2 cup (120 ml) diced red pepper
• 1/2 cup (120 ml) diced celery
• 1 cup (240 ml) chopped coriander, optional
• 1/4 cup (60 ml) chopped chives
• 2 eggs
• 1/4 cup (60 ml) light soy sauce, not sweet soy or thick dark soy
• Salt, to taste
• Optional for serving: fried eggs, cucumber, and chopped chilies in soy sauce

Instructions

1. Prepare the cauliflower rice first. Roughly chop the cauliflower, then process it in batches until the pieces are about the size of rice grains. Do not process it so long that it becomes a puree. The texture should be fine and even, but still loose.
2. Bring a large pot of water to a boil. Add the cauliflower “rice,” return the water to the boil, then drain immediately. Leave the cauliflower to drain while you prepare the remaining ingredients. This step can be done ahead of time if needed.
3. Once the vegetables are chopped and ready, place a wok over high heat and allow it to get very hot. Add the peanut oil, followed by the onion, bacon, and celery. Stir-fry until the onion softens, the celery begins to lose its raw edge, and the bacon starts to release its smoky flavor.
4. Add the diced red pepper and corn kernels, then toss everything together until hot. Add the drained cauliflower rice and continue stir-frying over high heat. If any liquid appears in the wok, keep cooking until it evaporates. This helps the finished cauliflower fried rice taste fried rather than steamed.
5. Beat the eggs with a small splash of soy sauce. Push the cauliflower rice mixture to one side of the wok, pour in the beaten eggs, and let them sit until nearly set. Break the egg into pieces, then toss it through the cauliflower rice and vegetables.
6. Add the remaining light soy sauce and stir-fry until the cauliflower rice, egg, bacon, and vegetables are evenly combined. Taste and season with salt if needed. Stir through the chopped coriander and chives just before serving so the herbs stay fresh and bright.
7. Serve hot, with fried eggs, cucumber, and chopped chilies in soy sauce if desired. This dish is best eaten straight from the wok while the cauliflower rice is still light and fragrant.