Description
Cauliflower fried rice is a quick, healthy, and low-carb dish that combines riced cauliflower with eggs, veggies, and savory seasonings. Ready in under 30 minutes, it’s perfect for busy weeknights or meal prep, offering a flavorful alternative to traditional fried rice with fewer carbs and more nutrients.
Ingredients
Scale
- 4 cups riced cauliflower (600g)
- 2 large eggs (100g)
- 3 tbsp soy sauce (45ml) (or tamari for gluten-free)
- 1 tbsp sesame oil (15ml)
- 2 garlic cloves, minced (10g)
- ½ cup diced onion (75g)
- 1 cup frozen peas and carrots (150g)
- 2 tbsp chopped green onions (10g)
Optional: diced chicken, shrimp, tofu, red pepper flakes, sesame seeds
Instructions
- Rice the cauliflower in a food processor or use pre-riced cauliflower.
- Heat sesame oil in a skillet over medium heat.
- Add garlic and onion, sauté until fragrant.
- If using protein (chicken, shrimp, tofu), cook it now until done.
- Add peas and carrots, cooking until softened.
- Stir in riced cauliflower and soy sauce.
- Push mixture to one side, scramble eggs on the other side of the skillet.
- Mix everything together and cook until heated through.
- Garnish with chopped green onions and optional sesame seeds before serving.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Avoid adding excess liquid to prevent sogginess.
- Cook over medium-high heat to keep cauliflower rice firm.
- Customize with different proteins, veggies, or spices like curry or sriracha.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 180
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 10g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 95mg