Instant Pot Cauliflower Fried Rice
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Elevate your low-carb meal game with this Instant Pot Cauliflower Fried Rice recipe. Using the convenience of the Instant Pot, you can whip up a flavorful and wholesome dish that’s packed with all the goodness of traditional fried rice, sans the carbs.
Contents
Why You’ll Love Cauliflower Fried Rice
- Filling Meal Quality: The best part about this easy cauliflower fried rice recipe is the fact that it is actually a great filling meal in itself.
- Nutrient-Rich and Simple Process: It packs in so many veggies, and yet, the process of putting it together is so simple, it is sure to be one of the best cauliflower rice recipes you’ll ever come across.
- Versatility for Dietary Needs: I always find myself making cauliflower fried rice this when I’m hosting guests who stick to a low-carb and gluten-free diet or are not meat eaters, and it turns out a huge crowd-pleaser every single time.
Recipe Ingredients
- Frozen Cauliflower Rice: Provides a low-carb and nutritious alternative to traditional white or brown rice, adding a light and fluffy texture to the dish.
- Chicken Broth: Infuses the cauliflower fried rice with savory flavor, enhancing the overall taste profile of the dish.
- Butter: Adds richness and depth of flavor to the fried rice, making it more indulgent and satisfying.
- Olive Oil: Provides a healthy fat source and helps to evenly cook and sauté the vegetables, ensuring they are tender and flavorful.
- Carrots – Peeled and Sliced: Adds a pop of vibrant color and a subtle sweetness to the dish, while also contributing to its overall texture.
- Onion – Finely Chopped: Adds a savory and aromatic base to the cauliflower fried rice, enhancing its depth of flavor.
- Minced Garlic: Infuses the dish with a delicious garlic aroma and adds a hint of pungent flavor, complementing the other ingredients.
- Frozen Peas: Brings a burst of sweetness and vibrant green color to the fried rice, adding a refreshing element.
- Frozen Cut Green Beans: Provides a crisp and slightly crunchy texture to the cauliflower fried rice, adding variety to each bite.
- Egg: Scrambled or lightly beaten, the egg binds the ingredients together, adding a rich and velvety texture to the dish.
- Green Onions – Rinsed and Diced: Offers a fresh and mild onion flavor, while also adding a pop of green color as a garnish.
- Coarse Ground Garlic Salt: Enhances the garlic flavor in the dish, adding a subtle salty note and balanced seasoning.
- Coarse Ground Black Pepper: Adds a mild heat and depth of flavor to the cauliflower fried rice, elevating its overall taste.
- Soy Sauce: Provides a savory umami flavor, adding depth and complexity to the dish, while also imparting a rich brown color.
- Brown Sugar: Balances out the savory flavors with a touch of sweetness, creating a harmonious blend of flavors in the cauliflower fried rice.
How to Make Cauliflower Fried Rice
Step One: Place the butter and olive oil in the Instant Pot, and press the Sauté button. When the butter melts, put the chopped onion and minced garlic in the Instant Pot, and sauté until golden brown.
Step Two: Turn off the Sauté setting and add the riced Cauliflower, frozen peas, frozen green beans, sliced carrots, and chicken broth. Sprinkle with garlic salt and pepper.
Step Three: Place the lid on the Instant Pot and press the Manual setting, and set the time for 4 minutes. Make sure the Pressure valve is set to SEALING, and press the Manual button again to start the Instant Pot.
Step Four: When the Instant Pot is done cooking it will beep and go to OFF; make sure all the pressure has been released by turning the pressure valve from Sealing to VENTING. Make sure the float valve is down, and remove the lid from the Instant Pot.
Step Five: Stir the riced cauliflower and vegetables, and turn the sauté setting on. Stir fry the cauliflower and vegetables, until all the liquid has been absorbed, and its golden brown.
Step Six: Move the riced cauliflower and vegetables to the side of the Instant Pot, and break the egg into the Instant Pot, scramble the egg, and cook until completely done (about 3 – 4 minutes).
Step Seven: When the egg is done, stir the cauliflower, vegetables, and egg together, until well blended. Turn off the Sauté setting.
Step Eight: Sprinkle the soy sauce, and brown sugar over the fried rice, and stir again, mixing all ingredients. Serve, and top with chopped green onions. Enjoy!
Tips and Tricks to Perfect Nail This Recipe
- Add Rice Vinegar for Balance: You can also add a bit of rice vinegar to the fried rice to balance out the umami from the soy sauce.
- Versatile Vegetable Additions: Apart from the veggies that I’ve used in this recipe, you can also add some snow peas, frozen edamame, bell pepper or any other frozen veggies of your choice.
- Perfect Cauliflower Rice Texture: Remember not to overcook the cauliflower rice. The key to getting the cauliflower fried rice to have the perfect texture is to add the cauliflower rice at the right step of the cooking process.
- If You Don’t Have an Instant Pot: you can also choose to put the cauliflower fried rice in a large skillet. Just remember to cook the dish on medium heat and keep stirring occasionally.
- Make Cauliflower Rice At Home: Cauliflower rice can be easily made at home by chopping fresh cauliflower into florets and then pulsing them in a food processor until they resemble the texture of rice.
Optional
- Toasted Sesame Oil: Add a drizzle oftoasted sesame oilat the end of cooking for a nutty, rich flavor. It enhances the dish’s aroma and taste, giving it an authentic Asian flair.
- Red Pepper Flakes: Sprinkle red pepper flakes in while cooking to add a spicy kick. They bring warmth and depth of flavor, making the dish more vibrant and appealing for those who enjoy a little heat.
Substitutions
- Coconut Aminos: You can use coconut aminos as a substitute for soy sauce in this recipe. It’s a soy-free option that adds a slightly sweet flavor. Just swap the soy sauce for an equal amount of coconut aminos to enhance the dish with a unique taste.
How to Store Leftover Fried Rice
- Refrigeration: Once securely packed in an airtight container, place the Cauliflower Fried Rice in the refrigerator. It will stay good for about 3-5 days when stored properly in the fridge.
- Reheating: When ready to eat, you can reheat the Cauliflower Fried Rice in a microwave or on the stovetop. If using a microwave, consider adding a splash of water to prevent it from drying out. For stovetop reheating, a little oil or water in the pan can help refresh the texture.
What to Serve With Cauliflower Fried Rice?
- Orange Chicken: Serve crispy and flavorful orange chicken alongside cauliflower fried rice for a deliciously balanced meal bursting with sweet and tangy flavors.
- Chinese Pork: Pair tender and savory Chinese pork with cauliflower fried rice for an irresistible combination of bold flavors and hearty textures.
- Sweet And Sour Chicken: Enjoy the classic combination of crispy sweet and sour chicken with cauliflower fried rice, offering a delightful contrast of flavors and textures in every bite.
- Egg Drop Soup: A light and soothing soup with delicate egg ribbons complement the savory cauliflower fried rice.
FAQ’S
Can I Add Extra Eggs to My Cauliflower Fried Rice?
Yes, simply add whisked eggs or scrambled eggs to the recipe at the end, whilst the rice is still in the pot, the egg will cook quickly from the heat of the rice and you have egg-fried rice.
Instant Pot Cauliflower Fried Rice
Whip up a quick and healthy Instant Pot Cauliflower Fried Rice, combining riced cauliflower with vibrant veggies and savory seasonings for a delicious meal.
Ingredients
- 1 packet Cauliflower Rice
- 1 cup Chicken Broth
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 2 Carrots peeled and sliced
- 1 Onion
- 1 teaspoon Minced Garlic
- 1/2 cup Frozen Peas
- 1/2 cup Green Beans
- 1 Egg
- 1 Tbsp Green Onions rinsed and diced
- Garlic Salt
- Pinch Black Pepper
- 1/4 cup Soy Sauce
- 2 Tablespoons Brown sugar
Instructions
- Place the butter and olive oil in the Instant Pot, and press the Sauté button. When the butter melts, put the chopped onion and minced garlic in the Instant Pot, and sauté until golden brown.
- Turn off the Sauté setting and add the riced Cauliflower, frozen peas, frozen green beans, sliced carrots, and chicken broth. Sprinkle with garlic salt and pepper.
- Place the lid on the Instant Pot and press the Manual setting, and set the time for 4 minutes. Make sure the Pressure valve is set to SEALING, and press the Manual button again to start the Instant Pot.
- When the Instant Pot is done cooking it will beep and go to OFF; make sure all the pressure has been released by turning the pressure valve from Sealing to VENTING. Make sure the float valve is down, and remove the lid from the Instant Pot.
- Stir the riced cauliflower and vegetables, and turn the sauté setting on. Stir fry the cauliflower and vegetables, until all the liquid has been absorbed, and its golden brown.
- Move the riced cauliflower and vegetables to the side of the Instant Pot, and break the egg into the Instant Pot, scramble the egg, and cook until completely done (about 3 – 4 minutes).
- When the egg is done, stir the cauliflower, vegetables, and egg together, until well blended. Turn off the Sauté setting.
- Sprinkle the soy sauce, and brown sugar over the fried rice, and stir again, mixing all ingredients. Serve, and top with chopped green onions. Enjoy!
Notes
Add Rice Vinegar for Balance: You can also add a bit of rice vinegar to the fried rice to balance out the umami from the soy sauce.
Perfect Cauliflower Rice Texture: Remember not to overcook the cauliflower rice. The key to getting the cauliflower fried rice to have the perfect texture is to add the cauliflower rice at the right step of the cooking process.
If You Don’t Have an Instant Pot: you can also choose to put the cauliflower fried rice in a large skillet. Just remember to cook the dish on medium heat and keep stirring occasionally.
- Make Cauliflower Rice At Home: Cauliflower rice can be easily made at home by chopping fresh cauliflower into florets and then pulsing them in a food processor until they resemble the texture of rice.
Nutrition
Calories: 101kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 33mgSodium: 728mgPotassium: 191mgFiber: 2gSugar: 7gVitamin A: 3662IUVitamin C: 9mgCalcium: 31mgIron: 1mg
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