How to Make the Perfect Cauliflower Fried Rice
Asian · Easy · 30 min · 4 servings
Riced cauliflower takes the place of traditional white rice in this lighter and equally satisfying fried rice loaded with colorful vegetables and savory soy sauce. This recipe is a brilliant low-carb alternative that does not sacrifice any of the flavors you love.
Why this recipe works
This Cauliflower Fried Rice recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 165 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 large head cauliflower riced
- 3 large eggs beaten
- 1 cup frozen peas and carrots
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 cloves garlic minced
Step by step instructions
Step 1: Rice the Cauliflower
Cut the cauliflower into florets and pulse them in a food processor until they resemble small rice-sized pieces. Do not over-process or the cauliflower will become mushy. You should end up with about 4 cups of riced cauliflower. Alternatively, use a box grater.
Step 2: Cook the Vegetables
Heat one tablespoon of sesame oil in a large skillet or wok over high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the frozen peas and carrots and stir-fry for 3 minutes until heated through and slightly tender.
Step 3: Scramble the Eggs
Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble them gently until just cooked through, about 2 minutes. Break the eggs into small pieces and mix them together with the vegetables.
Step 4: Add Cauliflower Rice
Add the riced cauliflower to the pan along with the remaining sesame oil and soy sauce. Toss everything together over high heat for 5 to 7 minutes until the cauliflower is tender and lightly golden. Taste and adjust seasoning before serving hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- soy sauce → tamari or coconut aminos for a gluten-free option
- frozen peas and carrots → edamame and corn for a different texture and flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcrowding the pan which causes the cauliflower to steam instead of fry and become watery
- Over-processing the cauliflower in the food processor resulting in a mushy paste instead of rice-like pieces
Nutrition facts
Per serving: 165 calories, 8g protein, 12g carbs, 9g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →