Sharon Chan’s Fried Rice: Sustainability, Versatility and Leftovers

ON THE MENU: Fried Rice (Cauliflower option) with Sharon Chan

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On March 19, 2018, Chef Sharon Chan taught our class at Lowell High School how to cook fried rice! Aligned with our theme, Sustainability, Versatility and Leftovers, Sharon shows us how to use riced cauliflower as an alternative to white or brown rice.

About Sharon

Sharon Chan has been in the Web industry for nearly 20 years, and currently works at Apple, where she oversees the web production for the Apple Support and Beats Support sites. Her passion for food developed at an early age by watching her parents create simple and delicious meals, and tuning into countless hours of PBS cooking shows. This eventually led to launching a line of gourmet scones mixes with her sisters, which were sold at notable stores such as Draeger’s and Anthropologie. Sharon recently started volunteering at CUESA (Center for Urban Education about Sustainable Agriculture), where she’s helping out with the Foodwise Kids program, and connecting with food-forward people in the community.

Fried Rice Recipe (riced cauliflower option)

  • 3 tablespoons neutral oil, like canola or grapeseed
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 cup shiitake mushrooms, stems removed, diced
  • 1 tablespoon minced garlic, or to taste
  • 1 tablespoon minced ginger, or to taste
  • 3 to 4 cups cooked rice, or riced cauliflower
  • 2 tablespoons soy sauce, or liquid aminos
  • 1 tablespoon oyster sauce, or coconut aminos
  • 1 tablespoon sesame oil
  • 2 eggs, lightly beaten
  • White or black pepper to taste
  • Salt to taste
  • 1/2 cup minced scallions for garnish

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  1. Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion and stir-fry for 2 minutes. Add the carrots, celery, and mushrooms. Continue to stir, until softened and beginning to brown, 5 to 8 minutes. Season the vegetable mixture with a teaspoon of salt.
  2. Add another tablespoon of oil, followed by the garlic and ginger. When the garlic and ginger are fragrant, about 15-30 seconds later, add the rice, breaking up any clumps. Add soy sauce, oyster sauce, sesame oil, and pepper. When the rice is well mixed and heated through, taste and adjust seasonings as needed.
  3. Make a well in the center of the pan and add a little more oil. Break the eggs directly in the pan, and scramble. Then stir the eggs into the rice.
  4. Add the scallions, turn off the heat, and serve!

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