Cauliflower Fried Rice
This cauliflower fried rice is a quick and flavorful low-carb alternative to classic fried rice, packed with vegetables, eggs, and savory seasonings.
This cauliflower fried rice is a flavorful, low-carb twist on everyone’s favorite takeout side. Fresh or frozen grated cauliflower replaces the rice, while fluffy eggs, colorful vegetables, and a splash of soy sauce and sesame oil bring all the classic flavors you love. It’s quick to make and perfect as a side dish or light main course.
❤️ Why You’ll Love This Cauliflower Fried Rice
Light and healthy. A veggie-packed, low-carb option that still feels satisfying.
Quick and easy. Ready in under 20 minutes with simple ingredients.
Classic fried rice flavor. Soy sauce, sesame oil, and aromatics keep it authentic.
Versatile. Serve as a side, light main, or meal prep staple.
How to Make Cauliflower Fried Rice
- If using fresh cauliflower, grate it on the large holes of a box grater or pulse it in a food processor with a medium or large shredding disk. Set aside.
- Beat the eggs in a small bowl with a pinch of salt. Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Add the eggs and cook, stirring and breaking them into small pieces, until just set. Transfer to a plate and set aside, then wipe out the skillet.
- Add 2 tablespoons of peanut oil to the skillet and return it to medium heat. Add the onions and cook, stirring, until softened and translucent, about 3 to 4 minutes. Stir in the garlic and ginger and cook for 1 to 2 minutes more, stirring constantly.
- Stir in the grated cauliflower, soy sauce, and chili paste. Cook for 4 to 5 minutes, stirring frequently. Add the peas, carrots, and corn and continue cooking for another 5 minutes, until the vegetables are tender.
- Stir in the sesame oil and scallions, then return the cooked eggs to the skillet. Toss everything together, taste, and adjust seasonings with more salt or soy sauce as needed. Heat through and serve warm.
Recipe Variations
- Add more vegetables. Try broccoli florets, baby corn, or bell peppers for extra color and texture.
- Make it spicy. Increase the chili paste or add a pinch of crushed red pepper flakes or chili crisp.
- Add protein. Stir in cooked chicken, ham, pork, shrimp, or tofu to turn it into a satisfying main dish.
- Go garlic-heavy. Double the garlic for a more robust flavor.
Serving Suggestions
- Serve as a side with kung pao chicken, beef, or shrimp.
- Enjoy as a light main dish with added protein or more veggies.
- Pair with Asian-inspired sauces like hoisin or sriracha.
- Make ahead and refrigerate for a few days for easy meal prep.
How to Store Cauliflower Fried Rice
Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze? Not recommended, as cauliflower can become watery when thawed.
To reheat. Warm in a skillet over medium-low heat or microwave at 50% power, stirring occasionally.
Cauliflower Fried Rice
You won’t miss the rice in this yummy veggie-forward cauliflower fried rice. It’s significantly lower in carbs than classic fried rice!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Cauliflower, Vegetables, Side Dish
- Cuisine: Asian
Ingredients
- 1 large head cauliflower (about 1 1/2 to 2 pounds) or two bags (12 ounces each) frozen grated cauliflower rice
- peanut oil or another neutral flavor oil
- 2 large eggs
- kosher salt
- 1/2 cup chopped onions
- 3 medium cloves garlic, minced
- 2 teaspoons minced fresh ginger or ginger paste
- 1/4 cup low-sodium soy sauce, or to taste
- 1/2 teaspoon chili paste (sambal), or more
- 1/2 cup frozen peas, thawed
- 1/4 cup frozen diced carrots, thawed
- 1/4 cup frozen corn kernels, thawed
- 4 to 6 scallions, thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
- Grate the cauliflower. If using fresh cauliflower, grate it on the large holes of a box grater or pulse it in a food processor fitted with a medium or large shredding disk. Set aside.
- Cook the eggs. Beat the eggs in a small bowl with a pinch of salt. Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Add the eggs and cook, stirring and breaking them into small pieces, until just set. Transfer to a plate and set aside. Wipe out the skillet.
- Sauté the aromatics. Add 2 tablespoons of peanut oil to the skillet and return it to medium heat. Add the onions and cook, stirring, until softened and translucent, about 3 to 4 minutes. Stir in the garlic and ginger and cook for 1 to 2 minutes more, stirring constantly to avoid burning.
- Add the cauliflower rice. Stir in the grated cauliflower, soy sauce, and chili paste. Cook for 4 to 5 minutes, stirring frequently. Add the mixed vegetables and continue cooking for another 5 minutes, until tender.
- Finish and serve. Stir in the sesame oil and scallions, then return the cooked eggs to the skillet. Toss everything together and taste, adding more salt or soy sauce if needed. Heat through and serve warm.
Nutrition
- Serving Size:
- Calories: 159
- Sugar: 5.6 g
- Sodium: 590.4 mg
- Fat: 9.7 g
- Carbohydrates: 13.6 g
- Fiber: 3.9 g
- Protein: 6.6 g
