If you’re craving the savory flavors of classic fried rice but want a lighter, low-carb option, this Cauliflower Fried Rice recipe is a game-changer! Learn how to make this quick and easy dish that’s packed with flavor, vegetables, and protein, all without the guilt of traditional rice.
Why You’ll Love This Low Carb Recipe
- Fast. Ready in under 20 minutes, perfect for busy weeknights.
- Healthy. Low-carb, nutrient-dense, and packed with vegetables.
- Versatile. Customize with your favorite protein. Try chicken, shrimp, tofu, or just keep it vegetarian.
- Flavorful. Savory, slightly sweet, and packed with umami from soy sauce and sesame oil.
With this easy recipe, you can enjoy restaurant-quality fried rice at home without the extra carbs. Whether you’re meal prepping for the week or whipping up a quick dinner, this Cauliflower Fried Rice is always a hit.
What Does Cauliflower Fried Rice Taste Like?
Cauliflower Fried Rice is delicious, satisfying, and incredibly versatile. The cauliflower mimics the texture of traditional rice, while fresh vegetables, garlic, and soy sauce create that unmistakable fried rice flavor.
It’s a perfect way to sneak more vegetables into your diet without sacrificing taste.
Is It Healthy?
Cauliflower fried rice is a healthy and satisfying alternative to traditional fried rice, packed with nutrients while keeping calories and carbs low.
By using cauliflower as the base, this dish provides fiber, vitamins C and K, and antioxidants, all while significantly reducing the carbohydrate content compared to white rice.
The addition of fresh vegetables like carrots, peas, bell peppers, and onions contributes essential vitamins, minerals, and phytonutrients, while also adding natural sweetness and crunch without excess calories. Lean proteins such as eggs, chicken, shrimp, or tofu make the dish more filling and support muscle health.
Ingredients You’ll Need
- Cauliflower - The star of the dish and low-carb alternative to traditional rice. When grated or pulsed into rice-sized pieces, it mimics the texture of rice and soaks up the flavors of the other ingredients.
- Vegetables (Carrots, Peas, Bell Peppers, Onions) - Add color, crunch, and natural sweetness. They also provide additional nutrients and make the dish visually appealing.
- Garlic & Ginger - Infuse the fried rice with aromatic depth and warm, savory notes. Garlic adds pungency, while ginger brings a subtle spice and freshness.
- Egg - Scrambled into the dish, they provide protein and a creamy texture that’s classic in fried rice. Eggs also help bind the ingredients together slightly.
- Soy Sauce or Tamari - Adds savory umami, saltiness, and depth of flavor. Tamari is a gluten-free alternative that performs the same function.
- Sesame Oil - Introduces a nutty, toasted flavor that enhances the overall richness of the fried rice. Usually added toward the end to preserve its aroma.
- Green Onions - Optional, but they provide freshness, mild oniony flavor, and a bright garnish that contrasts with the cooked vegetables.
- Protein (Optional – Chicken, Shrimp, Pork, Tofu) - Adds substance, protein, and makes the dish a full, satisfying meal. Proteins also absorb the seasonings, contributing additional flavor.
How To Make Cauliflower Fried Rice
- Prepare the Cauliflower. Rinse and dry your cauliflower, then pulse in a food processor until it resembles rice. If using pre-riced cauliflower, drain excess water to avoid soggy fried rice.
- Cook the Vegetables. Heat a bit of oil in a large skillet or wok. Add onions, carrots, and bell peppers, sautéing until just tender. Stir in garlic and ginger for about 30 seconds until fragrant.
- Scramble the Eggs. Push the vegetables to one side of the pan, add lightly beaten eggs to the empty side, and scramble until cooked. Mix eggs with the vegetables.
- Add Cauliflower and Sauce. Toss in the riced cauliflower, soy sauce, and sesame oil. Stir-fry for 5–7 minutes until the cauliflower is tender but not mushy.
- Finish and Serve. Top with sliced green onions and additional sesame oil if desired. Serve immediately as a main dish or side.
Tips And Tricks
If you want to make cauliflower fried rice that’s flavorful, perfectly textured, and restaurant-quality, these tips and tricks will help you get it just right:
- Use Fresh or Well-Drained Cauliflower . Fresh cauliflower works best, but if using frozen, make sure to thaw and drain it thoroughly to avoid soggy rice.
- Rice-Sized Pieces Matter . Pulse cauliflower into uniform, rice-sized pieces so it cooks evenly and mimics the texture of traditional fried rice.
- High Heat Cooking . Stir-fry over medium-high to high heat to get a lightly toasted flavor and prevent the vegetables from steaming.
Variations
If you love cauliflower fried rice but want to mix things up, there are plenty of creative variations to suit different tastes, dietary needs, and flavor profiles:
- Low-Sodium or Gluten-Free - Swap regular soy sauce for tamari or coconut aminos to keep it gluten-free and reduce sodium without sacrificing flavor.
- Spicy - Add a kick with sriracha, chili garlic sauce, or red pepper flakes for heat that balances the savory flavors.
- Curry or Asian Fusion - Stir in curry powder, turmeric, or Thai curry paste to give your cauliflower fried rice a unique twist and aromatic depth.
What To Eat With Cauliflower Fried Rice
Cauliflower fried rice is a versatile and flavorful dish, and pairing it with complementary sides or proteins can turn it into a complete and satisfying meal:
- Grilled or Stir-Fried Protein - Chicken, shrimp, beef, or tofu pairs perfectly with the savory notes of cauliflower fried rice, making it a hearty main course.
- Egg Rolls or Spring Rolls - Crispy vegetable or protein-filled rolls provide a satisfying crunch that contrasts nicely with the soft texture of the fried rice.
- Steamed or Roasted Vegetables - Broccoli, bok choy, snap peas, or green beans add freshness, extra nutrients, and a vibrant pop of color to your meal.
- Asian-Inspired Sauces - Serve with a side of soy sauce, Japanese BBQ sauce, or potsticker sauce for dipping, enhancing the umami and adding depth of flavor.
How Long Does It Last?
Cooked Cauliflower Fried Rice can be stored in the refrigerator in an airtight container for 3–4 days. Reheat in a skillet over medium heat for best texture.
Can You Freeze It?
Yes! Allow the fried rice to cool completely, then transfer to a freezer-safe container or resealable bag. Frozen Cauliflower Fried Rice can last up to 2 months.
Reheat directly from frozen in a skillet or microwave, adding a splash of water or oil to refresh the texture.
More Ways To Use Cauliflower
- Cauliflower Tacos
- Broccoli Cauliflower Casserole
- Cauliflower Steak
- Keto Buffalo Cauliflower
- Cauliflower Breadsticks
- Whole Roasted Cauliflower
Cauliflower Fried Rice Recipe | Low Carb Fried Rice
Ingredients
- ▢ 1 head Cauliflower , riced
- ▢ 1 cup Carrots , diced
- ▢ 1 cup Peas
- ▢ 1 cup Bell Peppers , diced
- ▢ 1/2 cup Onion , diced
- ▢ 2 cloves Garlic , minced
- ▢ 1 tbsp Ginger , grated
- ▢ 2 Eggs
- ▢ 3 tbsp Soy Sauce
- ▢ 1 tbsp Sesame Oil
- ▢ 2 Green Onions , sliced
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 3 tbsp Vegetable Oil
Instructions
- Prepare the Cauliflower. Rinse and dry your cauliflower, then pulse in a food processor until it resembles rice. If using pre-riced cauliflower, drain excess water to avoid soggy fried rice.
- Cook the Vegetables. Heat a bit of oil in a large skillet or wok. Add onions, carrots, and bell peppers, sautéing until just tender. Stir in garlic and ginger for about 30 seconds until fragrant.
- Scramble the Eggs. Push the vegetables to one side of the pan, add lightly beaten eggs to the empty side, and scramble until cooked. Mix eggs with the vegetables.
- Add Cauliflower and Sauce. Toss in the riced cauliflower, soy sauce, and sesame oil. Stir-fry for 5–7 minutes until the cauliflower is tender but not mushy.
- Finish and Serve. Top with sliced green onions and additional sesame oil if desired. Serve immediately as a main dish or side.
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Cauliflower Fried Rice Recipe | Low Carb Fried Rice
Ingredients
- 1 head Cauliflower riced
- 1 cup Carrots diced
- 1 cup Peas
- 1 cup Bell Peppers diced
- 1/2 cup Onion diced
- 2 cloves Garlic minced
- 1 tbsp Ginger grated
- 2 Eggs
- 3 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 Green Onions sliced
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 3 tbsp Vegetable Oil
Instructions
- Prepare the Cauliflower. Rinse and dry your cauliflower, then pulse in a food processor until it resembles rice. If using pre-riced cauliflower, drain excess water to avoid soggy fried rice.
- Cook the Vegetables. Heat a bit of oil in a large skillet or wok. Add onions, carrots, and bell peppers, sautéing until just tender. Stir in garlic and ginger for about 30 seconds until fragrant.
- Scramble the Eggs. Push the vegetables to one side of the pan, add lightly beaten eggs to the empty side, and scramble until cooked. Mix eggs with the vegetables.
- Add Cauliflower and Sauce. Toss in the riced cauliflower, soy sauce, and sesame oil. Stir-fry for 5–7 minutes until the cauliflower is tender but not mushy.
- Finish and Serve. Top with sliced green onions and additional sesame oil if desired. Serve immediately as a main dish or side.
Cauliflower Fried Rice Recipe | Low Carb Fried Rice https://twosleevers.com/cauliflower-fried-rice-recipe/
Indulge in the perfect blend of convenience and flavor with our Instant Pot Tuna Macaroni Salad recipe. If you’re a fan of delightful meals that come together in a flash, this recipe is your new go-to.
Why You’ll Love This Macaroni Salad Recipe
- Quick and Convenient. Ready in a flash thanks to the Instant Pot’s efficiency.
- Simple. Prepare a flavorful dressing, toss with macaroni and tuna, and you’re good to go!
- Balanced and Nutritious. Packed with protein from tuna and the goodness of veggies.
- Versatile. Enjoy it as a main course, side dish, or even pack it for picnics and gatherings.
The Instant Pot, your ultimate kitchen companion, is here to help you craft a mouthwatering tuna macaroni salad that’s both a time-saver and a taste sensation.
So, when you’re seeking a delightful culinary experience that combines comfort and convenience, let the Instant Pot work its magic with this scrumptious tuna macaroni salad.
Why Is Tuna Macaroni Salad Popular?
Tuna macaroni salad is a timeless favorite that offers a medley of flavors and textures, making it a beloved choice for gatherings and everyday meals alike.
The harmonious blend of tender pasta, flaky tuna, crunchy veggies, and a creamy dressing continues to win hearts and palates across generations.
Does Tuna Macaroni Salad Taste Fishy?
Tuna macaroni salad strikes a perfect balance of flavors, ensuring that the tuna’s taste doesn’t overpower the dish.
The combination of mayonnaise, mustard, and seasonings in the dressing enhances the tuna’s natural flavor while allowing other ingredients to shine.
Ingredients You’ll Need
- 2 Cups Macaroni Pasta - The base ingredient that provides substance and texture to the salad, creating a hearty and satisfying dish.
- 10 Ounces Canned Tuna - Adds protein and a savory oceanic flavor to the salad, making it a fulfilling and flavorful component.
- 1 Cup Mayonnaise - Forms the creamy base of the dressing, contributing a rich and velvety texture that coats the ingredients for a luscious mouthfeel.
- 1 tsp Dijon Mustard - Adds a tangy and slightly pungent element to the dressing, enhancing the overall flavor profile and providing a subtle kick.
- 1/2 Cup Red Cabbage - Adds a vibrant color to the salad, contributing both taste and visual appeal.
- 1 Cup Grape Tomatoes - These add bursts of juicy sweetness and a slight tang, brightening up the salad both in flavor and appearance. They also provide a refreshing contrast to the creamy dressing and tuna.
- 1/2 Cup Corn and Peas - Corn and peas add natural sweetness, color, and a crisp-tender texture, giving the salad a playful pop in every bite while balancing the savory elements of tuna and pasta.
- 1/4 Cup Celery - Offers a refreshing crunch and a delicate earthy flavor, complementing the creaminess of the dressing and the tender pasta.
- 1/4 Cup Dill Pickle Relish - Injects a burst of tanginess and a hint of brininess to the salad, elevating the taste and providing a delightful contrast.
- 2 TBSP Fresh Dill - Infuses a fresh and aromatic herbal note into the salad, enhancing the overall flavor complexity with its bright and lively essence.
- Lemon Juice from 1 Lemon - Provides a zesty and slightly tart citrus flavor that balances the richness of the dressing and tuna, adding a refreshing element.
- Salt and Pepper to taste - Essential seasonings that enhance the overall taste, helping to bring out the flavors of the ingredients and create a well-rounded dish.
How To Make Instant Pot Tuna Macaroni Salad
- Cook the Macaroni . Add the macaroni pasta and water to the Instant Pot. Cook on high pressure for about 4 minutes, then quickly release the pressure and drain the pasta.
- Prepare the Dressing . In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
- Combine Ingredients . In a large mixing bowl, combine the cooked macaroni, drained tuna, chopped red cabbage, chopped celery, grape tomatoes, corn kernels, peas, dill pickle relish, and fresh dill.
- Toss and Dress . Gently toss the ingredients to combine. Pour the dressing over the macaroni mixture and stir until everything is well-coated and the flavors meld.
- Chill and Serve . Refrigerate the salad for about 30 minutes before serving, allowing the flavors to meld further. Garnish with additional fresh dill before serving.
Tips And Tricks
Creating a mouthwatering Instant Pot Tuna Macaroni Salad is all about nailing the balance of flavors and textures. To ensure your dish turns out irresistibly delicious, here are some expert tips and tricks:
- Ensure Al Dente Pasta. Cooking the pasta slightly less than fully done (al dente) ensures it won’t become too soft when mixed with other ingredients.
- Adjust Seasonings . Taste the salad before chilling and adjust the seasonings to your preference. Feel free to add a touch more lemon juice or seasoning if desired.
- Add Variety. Enhance the salad’s texture and flavor by incorporating ingredients like diced bell peppers, shredded carrots, or peas.
Variations
Customize your tuna macaroni salad with these creative variations to suit different taste preferences:
- Greek Inspired - Add diced cucumbers, Kalamata olives, crumbled feta cheese, and a sprinkle of oregano for a Mediterranean twist.
- Curry Delight - Mix in a pinch of curry powder and chopped mango for a fusion of flavors that’s both refreshing and exotic.
- Avocado Creaminess - Dice ripe avocados and fold them gently into the salad for a creamy and nutritious upgrade.
What To Serve With Tuna Macaroni Salad
Tuna macaroni salad offers a satisfying and versatile meal base that pairs seamlessly with various accompaniments:
- Fresh Greens - Serve the salad on a bed of mixed greens for added freshness and crunch.
- Crusty Bread - Enjoy the salad alongside a slice of artisanal bread or a warm dinner roll for a well-rounded meal.
- Fruit Medley - Complement the flavors with a side of mixed fruit salad featuring berries, citrus segments, and melon cubes.
How Long Does It Last?
If you find yourself with leftovers or want to prepare the salad ahead of time, no worries – it stores well.
Tuna macaroni salad can be refrigerated for up to 3 days in an airtight container, maintaining its taste and texture.
Can You Freeze It?
While the salad can be frozen, it’s important to note that the texture of mayonnaise-based dressings may change upon thawing.
If you choose to freeze it, store the salad without the dressing, then add the dressing after thawing and mix thoroughly.
More Easy Instant Pot Recipes
- Instant Pot Butter Chicken
- Keto Taco Soup
- Instant Pot Chicken Biryani
- Arroz Con Pollo
- Instant Pot Brisket
If this Instant Pot Tuna Macaroni Salad recipe has your taste buds tingling, share the joy with friends and family on your favorite social media platforms. Don’t forget to save the recipe on Pinterest for your next delicious creation!
Tuna Macaroni Salad Recipe | Instant Pot Macaroni Salad
Ingredients
- ▢ 2 cups Macaroni Pasta
- ▢ 10 ounces Canned Tuna , drained
- ▢ 1 cup Mayonnaise
- ▢ 1 tsp Dijon Mustard
- ▢ 1/2 cup Red Cabbage , shredded
- ▢ 1 cup Grape Tomatoes
- ▢ 1/4 cup Corn
- ▢ 1/4 cup Peas
- ▢ 1/4 cup Celery , chopped
- ▢ 1/4 cup Dill Relish
- ▢ 2 tbsp Dill Pickles , chopped
- ▢ 1 Lemon Juice
- ▢ Kosher Salt , to taste
- ▢ Ground Black Pepper , to taste
Instructions
- Cook the Macaroni . Add the macaroni pasta and water to the Instant Pot. Cook on high pressure for about 4 minutes, then quickly release the pressure and drain the pasta.
- Prepare the t . In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the dressing.bsp
- Combine Ingredients . In a large mixing bowl, combine the cooked macaroni, drained tuna, chopped red cabbage, chopped celery, grape tomatoes, corn, peas, dill pickle relish, and fresh dill.
- Toss and Dress . Gently toss the ingredients to combine. Pour the dressing over the macaroni mixture and stir until everything is well-coated and the flavors meld.
- Chill and Serve . Refrigerate the salad for about 30 minutes before serving, allowing the flavors to meld further. Garnish with additional fresh dill before serving.
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