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Cauliflower Fried Rice
with ground turkey / fried egg / spicy cashew sauce

Active: 30 min Total: 30 min

We featured a version of this protein-packed fried cauliflower "rice" back in 2019. This time around we've lightened it up a bit using ground turkey instead of ground pork, but kept in the favorite feature of this meal (according to our community of home cooks) - Spicy Cashew Sauce.
Smarts: If you have basil leftover from earlier in the week, chop it and add it to the dish for some extra fresh herb flavor.

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Ingredients

Servings:
4
Metric
Spicy Cashew Sauce:
  • Cashew butter - 4 Tbsp (sub any nut butter)
  • Hot sauce - 1/2 tsp, more or less, to taste
  • Lime juice - 2 tsp
Cauliflower Fried Rice with Ground Turkey:
  • Cauliflower florets - 1 lb, riced
  • Butter - 2 Tbsp
  • Garlic - 2 cloves, chopped
  • Bragg's / coconut aminos - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Vinegar, rice - 1 tsp
  • Cilantro - 2 Tbsp, chopped
  • Basil (opt) - 8 leaves, chopped
  • Peas and carrots, frozen - 10 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Turkey, ground - 1 lb
  • Coriander, ground - 1/2 tsp
  • Baby spinach - 4 oz
  • Eggs - 4
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Make stir-fry sauce - Chop garlic. Combine garlic, aminos, sesame oil, and vinegar. (Can be done up to 5 days ahead)
  3. Make spicy cashew sauce - Combine cashew butter, hot sauce, and lime juice (portion for sauce). Taste and add more hot sauce if you’d like it spicier. Add some water to thin out sauce until it is smooth and pours easily. (Can be done up to 3 days ahead)
  4. Cilantro / Basil (if using) - Prep as directed.
  5. Peas and carrots - Defrost frozen vegetables in the microwave.

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Make

  1. Heat a wok with first part of cooking oil over medium-high heat. Add turkey, ground coriander, and a pinch of salt and saute until turkey is nearly cooked through, 3 to 4 minutes.
  2. Add peas, carrots, and spinach to turkey and continue to saute until spinach is wilted, ~2 minutes.
  3. Stir in cauliflower rice and stir-fry sauce and saute for 1 minute more. Set cauliflower rice aside, covered.
  4. Heat a nonstick pan over medium-high heat. Add second part of cooking oil and then crack eggs into heated oil. Cook eggs on one side until whites are set and yolks are still a bit runny, 4 to 6 minutes. (If you’d like the eggs more cooked, flip and cook on the other side.)
  5. Stir lime juice (portion for cauliflower rice), cilantro, and basil into cauliflower rice. Season with some salt and pepper.
  6. Divide cauliflower rice between serving plates / bowls. Top each serving with a fried egg. Serve with spicy cashew sauce. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (33)
Gluten-free (2)
Paleo (3)
Vegetarian (11)

Most Helpful

I made my own sriracha sauce from scratch and i used broccoli, cauliflower and celery instead. It was yummy tasted like Asian Korean 😊💖

By: Alejandra
Posted: Sep 25, 2020
Diet: Vegetarian
1 Helpful

31 reviews

Simple, quick and really tasty!

By: Laura
Posted: Feb 06, 2021
Diet: Original
0 Helpful

So good, better than I expected! I love making more traditional fried rice and didnt expect to like this as much but the whole family loved it! I added some of the leftover kimchi from the kimchi chicken ramen.

By: Megan
Posted: Feb 01, 2021
Diet: Original
0 Helpful

I subbed Trader Joe’s cauliflower fried rice. Would probably use 2 bags next time. Didn’t have spinach or basil. Great and fast!

By: Rebecca
Posted: Sep 29, 2020
Diet: Original
0 Helpful

Tasty! I’m having trouble finding organic tofu, so used shiitake mushrooms I found at our local farmer’s market. Neither the purchased cilantro nor garlic held up long enough to make this recipe, so sprinkled extra coriander AND found a jar of Thai basil in the cupboard. I doubled the sauce as recommended and added some fresh ginger as we needed to use it. I used the “Just Egg” (mung bean product) And Vegenaise to make it fully vegan!

By: Katy
Posted: Sep 29, 2020
Diet: Vegetarian
0 Helpful

I made my own sriracha sauce from scratch and i used broccoli, cauliflower and celery instead. It was yummy tasted like Asian Korean 😊💖

By: Alejandra
Posted: Sep 25, 2020
Diet: Vegetarian
1 Helpful

The basil really adds a ton. I also was glad for the sriracha mayo. We had cabbage so I added that as well. I knew to double the sauce but it was still a little light.

By: Caitlin
Posted: Aug 30, 2020
Diet: Vegetarian
1 Helpful