Cauliflower Fried Rice - Super easy recipe (2024)

FAQs

How do you make cauliflower rice not soggy? ›

Easy DIY Raw Cauliflower Rice Recipe (That's Not Mushy!)

In a food processor, add the cauliflower florets and pulse for 30-60 seconds. Add 2-3 cups at a time and remove as it is riced. This will prevent the cauliflower from being over-processed. With a towel, pat dry or squeeze the liquid out from the cauliflower.

The sogginess comes from cooking your fried rice at too low a heat and for too long, so all the water comes out from the cauliflower. Make sure to cook your fried rice at medium high to high heat to ensure your rice stays as dry as possible.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

When you fry cauliflower with batter, it also cooks the cauliflower. So if you parboil beforehand, you will end up with mushy cauliflower. With the no-parboil technique, the cauliflower will still be fully cooked through, but have an incredible no-mush texture.

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

It really is as simple as putting the cooked and cooled cauliflower on a clean flour sack towel , wrapping it up and squeezing all the water out. I like to use flour sack towels because they're large and really thin, which makes them easy to squeeze tight and get out as much water as possible.

The moisture, not temperature, of your rice is crucial for good fried rice. I make my rice using a 1:1 rice to water ratio, and then use it - straight from the rice cooker and piping hot - to make fluffy fried rice with distinct grains.

This is true of any vegetable — boiling it will give you a flavor closer to the raw flavor, which means more bitterness and more astringency. Caramelizing it will bring out its hidden sweetness. This light, vibrant roasted cauliflower salad is a recipe I developed for the fall menu at Duo.

It can also taste bitter from a lack of moisture, uneven watering, waiting too long to harvest, or overcooking.

Cauliflower, like all cruciferous vegetables (cabbages, mustard, broccoli, etc.) contains sulfur compounds which will begin to smell when the vegetable is overcooked. Blanching, roasting or steaming just until the cauliflower is fork tender will keep it from smelling up your kitchen.

What is the secret ingredient in Chinese fried rice? ›

Here's what goes in Fried Rice Sauce: Chinese cooking wine or Mirin (secret ingredient!) – this is the secret to a really great fried rice that truly stacks up to your favourite Chinese restaurant.

There are a few different seasonings that make fried rice taste just right. The most important sauces to add are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste the rice.

-Heat a large lightly greased sauté pan (olive or avocado oil) on med-high heat. -Dump the cauli rice into the hot pan and spread out to a nice even layer. Wait a minute before tossing so the bottom browns up a little (but not burn). -Toss around with a spoon or spatula, then let it sit again for 30 sec to a minute.

Crowding the cauliflower on the pan could make them cook up mushy and a bit soggy. Leave some space between the florets. Be sure not to use too much olive oil to cook them. Is cauliflower good for you?