Cauliflower Fried Rice

If you’re looking for a low-carb dinner that’s quick, easy, and satisfying, this cauliflower fried rice has you covered! Ready in 15 minutes (and made with stupidly simple ingredients), this keto rice is already a hit in our house—and it’s been racking up rave reviews from our community (see comments!).

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The Low-Carb Dish Of Your Dreams

I have to admit, I was skeptical about jumping on the cauliflower bandwagon for a while. But with everyone going keto crazy, I thought I’d try the cauliflower faux recipes. And let me tell you, they do not disappoint.

And with all the cauliflower recipe magic happening around here (like cauliflower mac and cheese), I couldn’t keep this gem to myself any longer. Today, I’m sharing one of the easiest low-carb swaps: cauliflower fried rice! It’s super simple to whip up and *actually* so good (no, for real).

Grab These Simple Ingredients

• Cauliflower: Cauliflower is the low-carb foundation of this fried rice. You can pulse, grate, or dice the florets to create “rice!” (Learn all the ins and outs of making cauliflower rice here.)
• Flavor Foundation: Onion and garlic bring the savory Asian flavors. Feel free to throw in fresh ginger if you have it!
• Veggies: As if there isn’t enough veggie deliciousness here, we’ll add chopped carrots and frozen peas to spice things up and add some color.
• Eggs: Eggs help make this recipe more filling. To make vegan cauliflower fried rice, swap out the eggs for scrambled tofu.
• Final Touches: Drizzle the rice with soy sauce and toasted sesame oil at the end for a final punch of smoky, umami flavor.

Frozen Cauliflower Swap

Not feeling like ricing cauliflower yourself? Store-bought cauliflower rice works well in this recipe and reduces prep time! You’ll need about 4 cups of cauliflower rice to replace the amount from a cauliflower head. Use a large enough pan so that steam can escape while cooking (store-bought tends to be more wet).

Making This Is Too Easy

Making this cauliflower fried rice recipe might be even easier than traditional fried rice because there’s no boiling involved!

1. Rice the cauliflower florets.
2. Sauté the onions, carrots, and garlic.
3. Cook the cauliflower rice and peas until the rice is tender.
4. Scramble a few eggs into the mixture.
5. Serve with soy sauce and toasted sesame oil.

Recipe Tips

Don’t Overcook The Rice: It should be cooked briefly, just until tender

Homemade Is Better: I’ve found that while store-bought cauliflower rice is convenient, it’s often much more wet than when you make your own cauliflower rice.

Don’t Overcrowd The Pan: If your cauliflower rice doesn’t have a large enough surface area for steam to escape, it can become soggy. Use the largest skillet or wok you have, and avoid using a pot, which traps moisture.

Pairs Well With

The beauty of this cauliflower fried rice is its versatility! Here are some of our favorite pairing ideas.

• PF Changs Lettuce Wraps to keep your dinner low-carb.
• Air Fryer Frozen Spring Rolls for a crunch and savory flavor that brings your meal to a new level of deliciousness!

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*Actually* So Good Cauliflower Fried Rice

4.87 from 23 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Servings: 4 servings

If you're looking for a low-carb dinner that’s quick, easy, and satisfying, this cauliflower fried rice has you covered! Ready in 15 minutes (and made with stupidly simple ingredients), this keto rice is already a hit in our house—and it’s been racking up rave reviews from our community (see comments!).

Ingredients 

1x2x3x

• ▢ 1 head cauliflower
• ▢ 2 Tbsp olive oil, 30 mL
• ▢ 1 cup diced white onion, about ½ an onion
• ▢ 4 cloves garlic, minced
• ▢ 1 cup diced carrots, diced
• ▢ 1 cup frozen peas, 150 g
• ▢ 2 eggs
• ▢ ¼ cup soy sauce, for a gluten-free option use tamari, 60 mL
• ▢ 1 tsp toasted sesame oil, 5 mL

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Instructions 

• Rice: Cut 1 head cauliflower into chunks and throw into a food processor. Blitz briefly, just a few times until “rice” forms. (You will probably need to do this in batches!)
  
• Flavor Makers: In a large saute pan or wok, heat 2 Tbsp olive oil over medium heat. Add 1 cup diced white onion, 1 cup diced carrots, and 4 cloves garlic, cooking until carrot is tender, about 10 minutes.
  
• Veggies: Stir in cauliflower rice and 1 cup frozen peas. Cover and cook until cauliflower rice is slightly tender, about 5 more minutes.
  
• Egg: Make a hole in the middle of the mixture so you can see the bottom of the wok. If not using a nonstick pan, spritz the center with a little oil. Crack 2 eggs into the middle of the hole and scramble them, then stir to evenly combine with everything else.
  
• Serve: Stir in ¼ cup soy sauce and 1 tsp toasted sesame oil. Serve hot.
  

Notes

Store cauliflower fried rice in the fridge in an airtight container for up to 4 to 5 days. You can also freeze it in a freezer-safe container for a few months! When ready to eat, just let it thaw, then saute until hot and fluffy.

Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 7.9g | Protein: 6.1g | Fat: 8.8g | Saturated Fat: 1.8g | Cholesterol: 124mg | Sodium: 311mg | Potassium: 212mg | Fiber: 2.2g | Sugar: 3.2g | Calcium: 40mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!