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Cauliflower Fried Rice

Cauliflower Fried Rice Recipe

This cauliflower fried rice recipe is a quick, healthy twist on classic takeout fried rice. Instead of regular rice, finely chopped cauliflower creates a light, low-carb dish packed with vegetables and flavor. It’s perfect for busy weeknights, meal prep, or anyone looking for a healthier comfort meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 People
Course: Main Course / Side Dish
Cuisine: Asian-Inspired / Healthy
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 large head of cauliflower riced or finely chopped
  • 2 tablespoons sesame oil or olive oil
  • 2 cloves garlic minced
  • 1 small onion finely diced
  • 1 cup mixed vegetables peas and carrots
  • 2 eggs lightly beaten
  • 3 tablespoons soy sauce
  • 2 green onions sliced
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Cut cauliflower into florets and pulse in a food processor until it resembles rice-sized grains.
  2. Heat sesame oil in a large skillet or wok over medium-high heat.
  3. Add diced onion and minced garlic and sauté for about 2 minutes until fragrant.
  4. Stir in the mixed vegetables and cook for 3–4 minutes until slightly tender.
  5. Push vegetables to one side of the pan and pour beaten eggs into the empty space, scrambling them quickly.
  6. Add the cauliflower rice to the pan and stir everything together.
  7. Cook for 5–7 minutes while stirring frequently until cauliflower is tender.
  8. Add soy sauce, salt, and black pepper and mix well to combine flavors.
  9. Sprinkle sliced green onions over the fried rice and serve warm.

Notes

Use pre-riced cauliflower if you want to save preparation time.
Cook on medium-high heat to avoid soggy cauliflower rice.
Add cooked chicken, shrimp, or tofu for extra protein.
A splash of sesame oil at the end enhances the flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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