We make fried rice fairly often because it’s a fantastic way to use up little bits of leftovers in the fridge. Sometimes I use cauliflower for a veggie packed version, but sometimes I use cold leftover cooked rice when I’m really craving carbs. Either way you make it, fried rice is both delicious and budget friendly, (and I need all the help I can get in that department). I usually don’t measure anything at all, and some of my variations come out better than others. But I knew when I started making this sriracha fried rice over and over, I needed to get the measurements down to share. In fact we both love this one so much, I started making sure I had either cauliflower or leftover rice around just to be sure I had everything I needed to make it.
This recipe starts with either riced cauliflower, or cold refrigerated leftover rice. It’s essential if you’re using actual rice that it be leftover because freshly cooked rice turns to mush when you stir fry it. You can make cauliflower rice by either grating it with a cheese grater, or placing cut up florets into a food processor, (as pictured above).
For the veggies, you want to keep them as thinly sliced as possible so they cook faster in the skillet.
I had purple cabbage on hand, so that’s what I used, but if you think you might have leftovers just be warned that purple cabbage turns everything grey as it sits in the fridge.
Once everything has been stir fried together, it’s time to sprinkle in chopped cashews, green onion, cilantro, and of course a bit more sriracha.
I kept this recipe vegetarian, but you can easily add a little chicken or shrimp if you’re looking for a bit more protein. 5 from 3 reviews
