Why is my cauliflower fried rice soggy?

If your cauliflower fried rice turns out soggy, it’s likely because it was overcooked. Be sure to keep a close eye on it, and toast it just until it’s brown before adding the vegetables and eggs.

Can I use frozen cauliflower rice?

Yes! Substitute 24 ounces of frozen cauliflower rice for every 4 cups of fresh cauliflower rice. Thaw the cauliflower rice in the microwave for 3 minutes or until it is no longer frozen. Then, squeeze out all excess moisture, and drain the water. In a small bowl, toss the cauliflower with 1 Tablespoon of soy sauce, sesame oil, and the chopped onion. Place the mixture on a baking sheet, and bake it at 400° Fahrenheit for 10 minutes or until it is lightly browned. Proceed to step 4 of the recipe card, and continue as normal.

Sure! We like to add shredded chicken , sautéed shrimp, or tempeh once the dish is cooked, but feel free to include whatever protein you like best.

What can I serve with this cauliflower fried rice recipe?

There’s not much this cauliflower fried rice recipe doesn’t go well with, but we love to pair it with options like wok-fired orange garlic shrimp , chicken teriyaki , or chile ginger marinated shrimp .

Sheet Pan Cauliflower Fried Rice (Gluten-Free)

Description

This Cauliflower Fried Rice Recipe is made with frozen vegetables, a homemade stir-fry sauce, and riced cauliflower for a savory, nutritious, gluten-free meal that’s quick and easy to make! Dairy-Free.

Ingredients

Units Scale

Homemade Sauce (See notes for store-bought stir-fry sauce):

1/2 Tablespoon (15 ml) toasted sesame oil
3 Tablespoons coconut aminos or gluten-free tamari
1 Tablespoon apple cider vinegar or rice vinegar
2 Tablespoons gluten-free oyster sauce or vegetable broth
1 teaspoon (4 g) grated fresh ginger
1 teaspoon minced garlic
1 Tablespoon (18 g) arrowroot or cornstarch
1/2 to 1 teaspoon red pepper flakes, to taste
1 teaspoon honey, optional

For the Pan:

4 to 5 cups cauliflower rice (about 1 medium head of cauliflower, riced)
1/2 teaspoon kosher salt + extra to season before serving, if desired
1 to 2 Tablespoons gluten-free soy sauce (tamari) or coconut aminos
1 Tablespoon toasted sesame oil
1 small yellow onion, diced
1 (12-ounce) bag frozen mixed vegetables (do not thaw)
4 to 5 large eggs

Garnishes:

2 scallions (green portion only), thinly sliced
Red pepper flakes to taste

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Instructions

Place a large sheet pan on the middle oven rack and heat to 400 degrees.
While the sheet pan heats, prepare the sauce, if making. Add all the sauce ingredients to a jar with a lid and shake to combine or whisk together in a small bowl. Set aside.
In a large bowl, add the cauliflower rice with salt, 1 Tablespoon tamari sauce, sesame oil and diced onion and mix until combined well. Carefully remove the sheet pan from the oven, and spread the cauliflower rice mixture onto the pan. Bake for 10 minutes or until cauliflower is slightly crispy and golden.
Remove the sheet pan from the oven, toss the cauliflower with a large spoon then add the frozen mixed vegetables and toss again to evenly combine. Crack 4 to 5 eggs on top of the cauliflower, spacing them out evenly. Return to the oven for 10 to 12 minutes until the whites are set but yolks are not overcooked and vegetables should be cooked through.
Drizzle 2 to 3 Tablespoons of the sauce on top and toss to combine the “fried rice” or leave eggs whole and in tack. The yolks will be runny.
Top the fried rice with scallions and red pepper flakes. Season to taste or add more sauce, if desired.
Store the fried rice in an airtight container in the fridge for up to 4 days.

Notes

*If using store-bought gluten free stir fry sauce option, adjust to taste.

Substitutes – Frozen cauliflower rice can be substituted for fresh cauliflower. Two 12-ounce bags equals 4 cups of cauliflower rice. Thaw the cauliflower rice in the microwave for 3 minutes or until unfrozen. Once cooked, gently squeeze the bag and allow the water to drain. In a small bowl, toss cauliflower with 1 Tablespoon soy sauce, sesame oil and chopped onion. Place on the preheated baking sheet and bake at 400F for 10 minutes then stir and bake again for 10 minutes or until lightly browned. Proceed to step 4.

Storage Tips – Store cooled fried rice in an airtight container or Ziploc bag in the freezer for up to 1 month. The fried rice may have a softer texture once reheated.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 241
Sugar: 4 g
Sodium: 799.1 mg
Fat: 10.7 g
Saturated Fat: 2.6 g
Carbohydrates: 25.5 g
Fiber: 6.4 g
Protein: 12.3 g
Cholesterol: 186 mg

Keywords: cauliflower fried rice, cauliflower rice, low-carb, gluten-free, fried rice