Recipe by Naomi Nachman

Cauliflower Fried “Rice”

Cauliflower Fried “Rice” add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings


- Egg
20 Minutes

With imitation Pesach soy sauce improving over the years, it’s really nice to have Asian dishes on the menu for Pesach. Feel free to switch up the vegetables and use your favorites in place of those used here. This recipe is a great way to use up leftover chicken or meat. You can also omit the chicken or meat for a pareve side dish.


Main ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 tablespoon fresh ginger, minced or 3 cubes Gefen Frozen Ginger

  • 3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic

  • 2 medium carrots, diced (about 1 cup)

  • 4 scallions, thinly sliced

  • 2 tablespoons imitation soy sauce

  • 1/2 pound cooked meat, chicken, corned beef, or pastrami, shredded

  • 2 large eggs, beaten and scrambled in a small sauté pan

  • 1 batch cauliflower “rice,” prepared (use Heaven & Earth Riced Cauliflower if you’re pressed for time)

  • 1/4 cup chopped almonds, or other nut (optional)

  • salt, to taste

  • pepper, to taste


Prepare the "Rice"


Heat olive oil in a sauté pan over medium heat. Add onion; sauté until soft, approximately five minutes. Reduce heat to low.


Add ginger, garlic, carrots, and scallions. Sauté on low until vegetables are soft, five to seven minutes.


Add soy sauce, meat, and eggs. Stir in cauliflower “rice” and nuts, if using. Season with salt and pepper to taste.


If you can’t find frozen cauliflower, prepare this with fresh: Put two heads of cauliflower through the food processor, then place into a bowl and cover with water. Microwave or boil in a pot until soft, then drain and squeeze dry according to the instructions for frozen cauliflower.


Reproduced from <a href=”https://www.artscroll.com/Books/pfph.html” target=blank>Perfect for Pesach</a> by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!

Cauliflower Fried “Rice”

Please log in to rate


Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Tzipi Abraham
Tzipi Abraham
5 years ago

Riced Caulifower Do you use it straight from the bag or does it have to be defrosted or cooked?

Mark your comment as a question
Reply to  Tzipi Abraham
5 years ago

it is always good to defrost before use

Reply to  yo~}mo}srgaretten
5 years ago

Hi there! I’ve been using the frozen Heaven and Earth bags since they hit the market (Kosher.com gave me some to try, in the interest of full disclosure, but I’ve purchased it 4 or 5 times on my own since) and I use it straight from the bag. It does not get watery, and holds its texture very well. Enjoy!

Reply to  Moonymowsischman
5 years ago

I use frozen broccoli and frozen cauliflower all the time, in soups, as a vegetable (baked). i personally like to defrost it as it takes faster to cook, i don’t find it watery so looks like it can work either way, i am not sure