Cauliflower Fried Rice | Wine Enthusiast
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Cauliflower Fried Rice

Raw cauliflower rice keeps for about three days in the fridge, making it easy to throw together a quick weeknight meal like this take on Chinese fried rice.


2 tablespoons vegetable oil
3 cloves garlic, minced
½ onion, minced
2 cups cauliflower rice
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
½ cup frozen peas
2 scallions, thinly sliced
2 eggs, beaten
Salt, to taste


Heat oil in large non-stick skillet over medium heat. Add garlic and onion. Cook until soft, about 5 minutes. Add cauliflower. Cook, stirring occasionally, until lightly browned and tender, about 8 minutes. Add sesame oil and soy sauce. Stir well. Add peas and scallions. Stir well, then push mixture to side of pan. Add eggs and scramble in pan. Stir eggs into mixture. Add salt and/or soy sauce to taste. Serves 2.

Pair It

The toasty and earthy sesame oil and savory soy sauce are the true stars of a good fried rice, and beg for a wine that will enhance those characteristics as opposed to overwhelm them. Look to a similarly earthy and savory Pinot Noir for the job, like Elizabeth Chambers’s 2014 Temperance Hill Vineyard Pinot Noir ($48, 94 points) from Oregon’s Eola-Amity Hills.

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