Introduction
Looking for a delicious low-carb alternative to traditional fried rice? This Cauliflower Fried Rice recipe is about to become your new favorite weeknight dinner. I’ve perfected this lighter version that delivers all the satisfying flavors of Chinese takeout while keeping things healthy and vegetable-forward. What I love most about this dish is how it transforms humble cauliflower into a convincing rice substitute that even picky eaters enjoy. Plus, it comes together in just 20 minutes, making it perfect for those busy evenings when you need something quick yet nutritious.
Ingredients
- 1 medium head cauliflower, riced (about 4 cups)
- 2 tablespoons sesame oil, divided
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons soy sauce (or coconut aminos for gluten-free option)
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Rice your cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. If using pre-riced cauliflower, measure out 4 cups.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining oil to the pan. Sauté onions until translucent, about 3 minutes.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Toss in frozen peas and carrots, cooking until heated through.
- Add cauliflower rice to the pan. Stir-fry for 5-7 minutes until tender but still slightly crisp.
- Return eggs to the pan and add soy sauce. Mix well to combine.
- Season with salt and pepper to taste.
- Garnish with sliced green onions before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- To prevent soggy cauliflower rice, don’t overcrowd the pan. Cook in batches if necessary.
- Press excess moisture from the riced cauliflower with paper towels before cooking.
- For meal prep, you can rice the cauliflower up to 3 days in advance and store it in an airtight container.
- The key to great texture is cooking the cauliflower rice at high heat to eliminate excess moisture.
- Feel free to add protein like chicken, shrimp, or tofu for a more substantial meal.
- To make this recipe vegan, skip the eggs and add extra vegetables or crispy tofu.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture, adding a splash of soy sauce if needed to refresh the flavors.
Cauliflower Fried Rice
Ingredients
- 1 medium head cauliflower riced (about 4 cups)
- 2 tablespoons sesame oil divided
- 2 eggs lightly beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 3 tablespoons soy sauce or coconut aminos for gluten-free option
- 2 green onions thinly sliced
- Salt and pepper to taste
Instructions
- Rice your cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. If using pre-riced cauliflower, measure out 4 cups.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining oil to the pan. Sauté onions until translucent, about 3 minutes.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Toss in frozen peas and carrots, cooking until heated through.
- Add cauliflower rice to the pan. Stir-fry for 5-7 minutes until tender but still slightly crisp.
- Return eggs to the pan and add soy sauce. Mix well to combine.
- Season with salt and pepper to taste.
- Garnish with sliced green onions before serving.
