How to Make the Perfect Cauliflower Fried Rice with Eggs and Vegetables
Asian · Easy · 22 min · 2 servings
This clever low-carb twist on classic fried rice uses riced cauliflower instead of white rice, dramatically cutting the carbohydrate content while keeping all the savory satisfaction. Packed with colorful vegetables and protein-rich eggs, it is a complete diabetic friendly meal in one pan.
Why this recipe works
This Cauliflower Fried Rice with Eggs and Vegetables recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 22 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 14g 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:
- 3 cups cauliflower riced fresh or frozen
- 3 large eggs beaten
- 1 cup frozen mixed vegetables peas carrots corn
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons sesame oil
- 3 stalks green onions sliced
Step by step instructions
Step 1: Cook the Riced Cauliflower
Heat 1 tablespoon sesame oil in a large wok or skillet over high heat. Add riced cauliflower and cook for 4 to 5 minutes stirring frequently until it begins to dry out and gets slightly golden. Remove and set aside.
Step 2: Scramble the Eggs
Add remaining sesame oil to the pan. Pour in beaten eggs and scramble until just set, about 1 to 2 minutes. Break into small pieces with your spatula and push to one side of the pan.
Step 3: Add Vegetables and Combine
Add frozen mixed vegetables to the other side of the pan and cook for 2 minutes. Combine everything together including the cauliflower rice and toss well over high heat for 2 minutes.
Step 4: Season and Finish
Drizzle soy sauce over the mixture and toss to combine evenly. Taste and adjust seasoning. Remove from heat and garnish generously with sliced green onions before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- low-sodium soy sauce → coconut aminos for a soy-free and lower sodium option
- frozen mixed vegetables → fresh diced bell pepper and broccoli florets for more nutrients
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding soy sauce too early which steams the cauliflower and makes it soggy
- Using wet or freshly washed cauliflower without drying it first which adds excess moisture
Nutrition facts
Per serving: 290 calories, 14g protein, 14g carbs, 18g fat, 5g fiber.
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