Quick Cauliflower Fried Rice Recipe – Garlic & Sriracha Flavor

Last Updated on 6 months ago by Neha Deshmukh

Quick Cauliflower Fried Rice Recipe – Garlic & Sriracha Flavor

Hey everyone! If you’re anything like me, you love a good fried rice night, but sometimes you want something a little lighter, a little quicker, and packed with flavor. This quick cauliflower fried rice is exactly that. I first made this when I was trying to sneak more veggies into my weeknight dinners, and it quickly became a family favorite. It’s ready in under 30 minutes, super satisfying, and honestly, you won’t even miss the regular rice!

Why You’ll Love This Recipe

This isn’t your average cauliflower rice dish. We’re taking inspiration from classic Asian flavors – think garlic, sriracha, and a touch of rice vinegar – to create something truly special. It’s a fantastic way to use up leftover veggies, it’s low-carb, and it’s seriously delicious. Plus, it’s so easy to customize to your spice preference!

Ingredients

Here’s what you’ll need to whip up this flavorful fried rice:

• 1.5 tablespoons sesame oil
• 6-7 large garlic cloves, chopped
• 5 stalks green onion, chopped
• 1 large red bell pepper, chopped
• 8 oz white mushrooms, sliced
• 2 tablespoons soy sauce
• 2 teaspoons sriracha
• 2 teaspoons rice vinegar
• 16 oz cauliflower rice
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Sesame Oil Varieties: There are two main types: toasted and light. Toasted sesame oil (the one with the rich, nutty aroma) is amazing for finishing dishes, but light sesame oil is better for cooking at higher heat. I use light sesame oil for this recipe, but a drizzle of toasted sesame oil at the end is a game changer!

Garlic – Choosing the Right Kind: Fresh garlic is always best! Look for firm bulbs without any soft spots. I prefer using larger cloves – they have a more robust flavor.

The Role of Sriracha: Heat & Flavor: Sriracha isn’t just about the spice. It adds a lovely sweetness and umami depth. Feel free to adjust the amount to your liking (more on that later!).

Cauliflower Rice – Fresh vs. Frozen: Both work great! Frozen cauliflower rice is super convenient, but if you have the time, making your own from a head of cauliflower is fantastic. Just pulse it in a food processor until it resembles rice.

Green Onion Varieties & Usage: I like using regular green onions, but you can also use scallions. Don’t throw away the white parts! They add a lovely subtle onion flavor when cooked. We’ll use both the white and green parts in this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a wok or large skillet over medium-high heat. Once it’s shimmering, add the chopped garlic and sauté for about a minute, until fragrant. Be careful not to burn it!
2. Add the white parts of the green onions, chopped red bell pepper, and sliced mushrooms. Cook on high heat for about 3 minutes, until the mushrooms are golden and slightly softened.
3. Stir in the soy sauce, rice vinegar, and sriracha. Give everything a good mix to make sure it’s all combined. The kitchen should be smelling amazing right now!
4. Reduce the heat to low and add the cauliflower rice, salt, and pepper. Toss everything together to coat the cauliflower rice evenly with the sauce.
5. Now, crank the heat back up to medium-high and cook for 5-6 minutes, stirring frequently. You want the cauliflower rice to be tender-crisp – not mushy!
6. Finally, garnish with the green onion tops and serve immediately. Enjoy!

Expert Tips

Want to take your cauliflower fried rice to the next level? Here are a few of my go-to tricks:

Achieving the Perfect Wok Hei (Smoky Flavor): Wok hei is that slightly charred, smoky flavor you get from restaurant-style stir-fries. To get it at home, make sure your wok or skillet is very hot before adding the ingredients. Don’t overcrowd the pan, and stir constantly!

Preventing Mushy Cauliflower Rice: The key is to not overcook it. You want it to be tender-crisp, with a little bit of bite. Keep stirring and don’t let it sit in the pan for too long.

Balancing Salt, Spice & Acidity: Taste as you go! Adjust the soy sauce, sriracha, and rice vinegar to your liking. A little bit of sweetness (like a tiny drizzle of maple syrup) can also help balance the flavors.

Choosing the Right Pan: A wok is ideal, but a large, heavy-bottomed skillet will also work. The key is to have enough surface area for the ingredients to cook evenly.

Variations

This recipe is a blank canvas for your creativity!

Vegan Cauliflower Fried Rice: This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Cauliflower Fried Rice: Use tamari instead of soy sauce for a gluten-free version.

Spice Level Adjustments (Mild to Extra Hot): Start with 1 teaspoon of sriracha for a mild kick. Add more, 1/2 teaspoon at a time, until you reach your desired level of heat. My husband loves it with a full tablespoon!

Festival Adaptations (Navratri/Vrat Friendly – using permitted ingredients): During Navratri or Vrat, you can adapt this recipe by using rock salt (sendha namak) instead of regular salt, and omitting the garlic and onion (or using permitted varieties).

Serving Suggestions

This cauliflower fried rice is fantastic on its own, but it also pairs well with:

• Grilled chicken or shrimp
• Tofu stir-fry
• A side of steamed edamame
• A sprinkle of sesame seeds

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. Note that the cauliflower rice may soften slightly upon reheating.

FAQs

Got questions? I’ve got answers!

Is cauliflower rice a healthy substitute for regular rice? Absolutely! Cauliflower rice is much lower in carbs and calories than regular rice, and it’s packed with vitamins and fiber.

Can I use pre-made cauliflower rice for this recipe? Yes, definitely! It’s a great time-saver. Just make sure to squeeze out any excess moisture before adding it to the pan.

What can I substitute for sriracha if I don’t like spicy food? You can use a pinch of red pepper flakes, a dash of chili garlic sauce, or even just a little bit of paprika for a subtle flavor.

How do I prevent the cauliflower rice from sticking to the wok? Make sure your wok is well-oiled and hot before adding the cauliflower rice. Stir frequently to prevent it from sticking.

Can this fried rice be made ahead of time? It’s best enjoyed fresh, but you can prep the veggies ahead of time to save some time.

What other vegetables can I add to this fried rice? The possibilities are endless! Try adding peas, carrots, broccoli, or bean sprouts.