Why You’ll Love This Recipe
I make this cauliflower fried rice at least twice a month, and it never gets old. It’s fast, it uses one pan, and it tastes like the fried rice I used to order on busy weeknights, only lighter. The cauliflower soaks up the soy sauce, garlic, and ginger beautifully, and the eggs and crisp veggies give it great texture. It’s also naturally low-carb, gluten-free if you swap the soy sauce, and easy to customize with whatever is in your fridge.
Ingredients
- 1 large head cauliflower (about 4 cups riced), or 1 bag pre-riced cauliflower
- 2 tablespoons avocado oil or neutral oil, divided
- 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced (whites and greens separated)
- 2½ tablespoons low-sodium soy sauce (or tamari)
- 1 teaspoon toasted sesame oil
- ½ teaspoon salt, or to taste
- Freshly ground black pepper
- Optional: red pepper flakes, sesame seeds, a squeeze of lime
Directions
- Rice the cauliflower. Cut the head into florets and pulse in a food processor in small batches until the pieces are the size of rice grains. No food processor? Use the large holes of a box grater.
- Scramble the eggs. Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Pour in the eggs and scramble until just set, about 1 minute. Transfer to a plate.
- Build the base. Add the remaining oil to the pan. Cook the white parts of the green onions, garlic, and ginger for 30 seconds, until fragrant.
- Cook the veggies. Add the peas and carrots and stir for 1 to 2 minutes.
- Add the cauliflower. Stir in the riced cauliflower and spread it out in the pan. Let it cook undisturbed for 1 minute at a time, stirring in between, for 5 to 6 minutes total, until tender but not mushy.
- Season. Pour in the soy sauce and sesame oil, then add the salt and pepper. Toss well.
- Finish. Return the eggs to the pan, breaking them into small pieces. Stir in the green onion tops and heat everything through for 1 minute. Taste and adjust the seasoning.
Servings and Timing
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Servings: 4 as a side, or 2 as a main dish
Variations
- Add protein: Toss in cooked shrimp, diced chicken, or crispy tofu for a complete meal.
- Make it vegan: Skip the eggs and use crumbled firm tofu with a pinch of turmeric.
- Pineapple twist: Stir in ½ cup diced pineapple at the end for a sweet-savory kick.
- Spicy version: Add sriracha or chili garlic sauce with the soy sauce.
- Extra veggies: Diced bell pepper, broccoli, mushrooms, or edamame all work well.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
Storage/Reheating
Let the rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a skillet over medium heat for 2 to 3 minutes, which keeps the texture better than the microwave. If you do use the microwave, heat it in 30-second bursts and stir between each. You can freeze it for up to 2 months, though it will be a little softer after thawing.
FAQs
Can I use frozen riced cauliflower?
Yes. Thaw it and squeeze out the excess moisture with a clean towel before cooking, or the rice will turn soggy.
How do I keep it from getting mushy?
Use a hot, wide pan, don’t overcrowd it, and don’t overcook. Cauliflower rice only needs 5 to 6 minutes.
Can I make it ahead?
You can rice the cauliflower and chop the veggies up to 2 days in advance. Cook everything fresh for the best texture.
Does it taste like real fried rice?
It’s not identical, but the garlic, ginger, soy sauce, and sesame oil give it that classic fried rice flavor, and I think it’s just as satisfying.
What can I serve with it?
It pairs well with teriyaki salmon, garlic shrimp, orange chicken, or a simple fried egg on top.
Conclusion
This cauliflower fried rice has become one of my favorite quick dinners because it’s fast, flexible, and genuinely delicious. Whether you’re cutting back on carbs or just want to eat more vegetables, I think you’ll love how easy it is to make. Give it a try, make it your own, and let me know how it turns out!
Print
This cauliflower fried rice is a quick, low-carb take on the takeout classic. Riced cauliflower is stir-fried over high heat with eggs, colorful vegetables, garlic, ginger, and soy sauce, giving you a light, flavorful dish in about 20 minutes. It works as a side or a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: Asian
Ingredients
- 1 large head cauliflower (about 900 g / 2 lb), or 5 cups riced cauliflower
- 2 tablespoons avocado or vegetable oil, divided
- 3 large eggs, lightly beaten
- 1 medium carrot, finely diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced, whites and greens separated
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon sesame seeds, for garnish
Instructions
- Cut the cauliflower into florets and pulse in a food processor in small batches until it resembles rice grains. Alternatively, grate it on the large holes of a box grater.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble until just set, about 1 minute. Transfer to a plate.
- Add the remaining oil to the pan. Cook the carrot and the white parts of the green onions for 2 minutes, stirring often.
- Add the garlic and ginger and stir for 30 seconds until fragrant.
- Add the riced cauliflower and peas. Cook for 5 to 6 minutes, stirring frequently, until the cauliflower is tender but still has a slight bite.
- Return the eggs to the pan, then add the soy sauce, sesame oil, and pepper. Toss for 1 to 2 minutes to combine and heat through.
- Top with the green onion tops and sesame seeds. Serve immediately.
Notes
- Do not cover the pan while cooking, as trapped steam makes the cauliflower soggy.
- Pat store-bought or frozen riced cauliflower dry before cooking to remove excess moisture.
- Add cooked chicken, shrimp, or tofu to make it a full protein-rich meal.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet.
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 140 mg
