Cauliflower Spam Fried Rice
35 min
|
easy
|
lactose-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 15 min | 35 min |
Introduction
This cauliflower Spam fried rice is a fun Hawaiian-inspired twist on classic takeout, with all the flavor and way fewer carbs.
It comes together fast in one pan, with savory Spam, tender veggies, and fluffy eggs tossed in a simple soy sauce mix.
Use coconut aminos to keep it completely gluten-free, and serve it as an easy weeknight dinner or laid-back weekend lunch.
Ingredients (4 servings)
Ingredients
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How to Make Cauliflower Spam Fried Rice
-
Prep the cauliflower rice
Remove the leaves and core from the cauliflower, then cut it into large chunks.
Grate the chunks on the large holes of a box grater, or pulse in a food processor, until rice-sized.
Spread the cauliflower rice on a clean towel, pat dry, and squeeze gently to remove excess moisture.
Too much moisture can make the fried rice soft instead of pleasantly chewy.
-
Chop the mix-ins
Dice the onion and carrots into small, even pieces so they cook quickly and blend into the rice.
Mince the garlic and grate the ginger.
Dice the Spam into small cubes, about ¼ inch, so you get crispy edges and bits in every bite.
-
Brown the Spam and aromatics
Heat a large skillet or wok over medium-high heat, then add the sesame oil.
Add the diced Spam and cook, stirring occasionally, until golden and crisp on the edges, 4 to 6 minutes.
Stir in the onion, carrots, garlic, and ginger, and cook until softened and fragrant, about 3 minutes.
-
Scramble the eggs
Push the Spam and vegetables to one side of the pan, leaving an open space.
If the pan looks dry, drizzle in a tiny splash of oil in the open space.
Pour in the beaten eggs and scramble gently until just set but still glossy.
Mix the cooked eggs into the Spam and vegetables.
-
Stir-fry the cauliflower rice and peas
Add the cauliflower rice and frozen peas to the pan, breaking up any cauliflower clumps.
Stir-fry everything together over medium-high heat until the cauliflower is tender but still slightly firm, 5 to 7 minutes.
Keep the cauliflower moving so it dries out a bit instead of steaming in one spot.
-
Season the fried rice
Drizzle the soy sauce or coconut aminos over the pan, then sprinkle in the black pepper.
Toss well so every bit of cauliflower rice gets coated and takes on that deep savory color.
Taste and add a little more soy sauce, pepper, or sesame oil if you like stronger flavor.
-
Garnish and serve
Turn off the heat and let the fried rice sit for a minute so flavors settle.
Sprinkle with chopped green onions and sesame seeds, if using, and serve hot straight from the pan.
Substitutions
- Replace Spam with diced ham or thick-cut bacon
- Ham will be a little sweeter and less intensely savory, while bacon adds smoky richness and crisp texture. Both still give those meaty bites that balance the light cauliflower base.
- Replace cauliflower with cooked, chilled white rice
- Use leftover jasmine or long-grain rice for a more traditional fried rice that is fluffy and slightly chewy. The dish loses the low-carb angle but gains that classic takeout texture and a bit more bulk.
- Replace soy sauce with coconut aminos or gluten-free tamari
- Coconut aminos taste slightly sweeter and less salty, which keeps the dish lighter but still nicely savory. Tamari keeps the familiar soy depth while making the recipe fully gluten-free.
Tips
- Dry your cauliflower rice well
- Excess moisture makes the pan steam instead of sear, which leads to soggy fried rice. Take a minute to blot and squeeze the cauliflower before it hits the hot pan.
- Use a big pan and high heat
- A crowded pan traps steam, so use your widest skillet or a wok for the best texture. Medium-high heat lets the cauliflower and Spam caramelize without drying everything out.
- Adjust salt carefully
- Spam and soy sauce are both salty, so start with the listed amounts and taste before adding more. If it tastes too salty, balance with a squeeze of lime juice or a handful of extra cauliflower rice.
- Cut everything small and even
- Small, even pieces cook quickly and give you a bit of everything in every forkful. Aim to match the size of the peas so the fried rice feels cohesive and spoonable.
- Finish with fresh garnish
- Green onions and sesame seeds add crunch and freshness, which keep this rich dish from feeling heavy. You can also drizzle a little chili oil on top if you enjoy gentle heat.
Nutrition Facts *
| Energy | 384 | kcal |
|---|---|---|
| Protein | 19 | g |
| Total Fat | 26 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the cauliflower fried rice from turning mushy?
- Dry the cauliflower rice very well and cook over medium-high heat in a wide pan. Avoid covering the pan, and keep stirring so moisture evaporates instead of pooling.
- Can I make this recipe ahead for meal prep?
- Yes, this fried rice reheats surprisingly well and makes a great make-ahead lunch. Cool it quickly, store in airtight containers, and refrigerate for up to four days. Reheat in a skillet over medium heat with a splash of water or oil until hot.
- How can I make this less salty without losing flavor?
- Use low-sodium soy sauce or coconut aminos and rinse the Spam briefly before dicing. You can also add extra cauliflower rice and vegetables to dilute the saltiness while boosting volume.
- Can I make a vegetarian version of this cauliflower fried rice?
- Swap the Spam for diced extra-firm tofu or tempeh and sauté until browned and crisp. You can also add more veggies, like bell pepper or mushrooms, to keep it hearty and satisfying.
Serving Suggestions
This cozy skillet dinner is delicious with a side of kimchi or a simple cucumber salad for contrast.
For extra indulgence, top each bowl with a fried egg or drizzle with spicy mayo for creamy heat.
Leftovers also make a satisfying breakfast, especially paired with hot coffee or green tea.
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