If you’re craving the comfort of fried rice but want to keep things light, this Cauliflower Fried Rice recipe is the perfect solution! It’s packed with all the classic takeout flavors; savory soy sauce, a hint of sesame, crisp veggies, and scrambled eggs; but swaps traditional rice for finely grated cauliflower. The result? A dish that’s lower in carbs, full of flavor, and incredibly satisfying.
Whether you’re following a low carb, gluten free, or just a veggie forward lifestyle, this easy cauliflower fried rice is about to become your new go to weeknight dinner.
Why You’ll Love This Recipe
- Light yet filling: You get all the texture and flavor of fried rice without the heaviness.
- Quick and easy: Ready in under 30 minutes using one pan.
- Customizable: Add shrimp, chicken, or tofu for a protein boost.
- Healthy comfort food: Packed with vegetables, fiber, and nutrients.
Ingredients You’ll Need
- 2 teaspoons + 3 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- Salt, to taste
- 1 cup chopped scallions, white and green parts separated
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger (from a 1 inch piece)
- 1 head cauliflower (about 2 lbs) or 2 lbs cauliflower rice, thawed if frozen
- 4–5 tablespoons soy sauce
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 cup frozen peas and carrots
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup chopped cashews or peanuts (optional)
How to Make Cauliflower Fried Rice
1Prepare the Cauliflower: If you’re starting with a whole head of cauliflower, cut it into florets and grate using a food processor fitted with the grating disc. You can also use a box grater. Skip this step if you’re using pre riced cauliflower.
2Cook the Eggs: Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat. Pour in the beaten eggs with a pinch of salt and scramble until just cooked. Transfer to a small plate and set aside.
3Sauté Aromatics: In the same pan, add 3 tablespoons of vegetable oil. Stir in the white parts of the scallions, garlic, and ginger. Cook for 3–4 minutes until fragrant and slightly softened, but not browned.
4Stir Fry the Cauliflower: Add the grated cauliflower, 4 tablespoons soy sauce, red pepper flakes, sugar, and a pinch of salt. Cook for about 3 minutes, stirring frequently, until the cauliflower starts to soften.
5Add Vegetables: Mix in the peas and carrots and continue cooking for another 2–3 minutes, until the veggies are warmed through and the cauliflower is tender crisp.
6Finish and Serve: Stir in the rice vinegar, sesame oil, green parts of the scallions, nuts (if using), and scrambled eggs. Give it a taste and add more soy sauce if desired. Serve hot and enjoy!
Recipe Tips & Variations
- Add protein: Stir in cooked shrimp, diced chicken, or tofu for a heartier meal.
- Make it spicy: Add a drizzle of sriracha or more red pepper flakes.
- Save time: Use store bought frozen cauliflower rice; just thaw before cooking.
- Make ahead: Keeps well in the fridge for up to 3 days; reheat in a skillet for best texture.
Serving Suggestions
This dish pairs beautifully with:
- Teriyaki chicken or grilled salmon
- Asian style cucumber salad
- A drizzle of spicy mayo or sesame dressing
Final Thoughts
This Cauliflower Fried Rice is the perfect mix of flavor, texture, and nutrition. It’s a fantastic way to sneak more veggies into your meals without sacrificing that savory fried rice taste everyone loves. One bite, and you might not even miss the real rice!
Cauliflower Fried Rice
Ingredients
- 2 teaspoons + 3 tablespoons vegetable oil divided
- 2 large eggs beaten
- Salt to taste
- 1 cup chopped scallions white and green parts separated
- 3 cloves garlic minced
- 1 tablespoon finely chopped fresh ginger from a 1 inch piece
- 1 2-lb head cauliflower or 2 lbs “ready-to-cook” cauliflower rice, thawed if frozen
- 4 –5 tablespoons soy sauce
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 cup frozen peas and carrots
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup chopped cashews or peanuts optional
Instructions
- Prepare the cauliflower: If using a whole head of cauliflower, cut it into florets and grate using a food processor fitted with the grating disc or a box grater. If using pre riced cauliflower, skip this step.
- Scramble the eggs: Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat. Add the beaten eggs and a pinch of salt. Scramble until cooked through, then transfer to a small plate and set aside.
- Cook the aromatics: Add 3 tablespoons of vegetable oil to the same pan. Stir in the white parts of the scallions, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened.
- Add cauliflower and seasoning: Stir in the grated cauliflower, 4 tablespoons soy sauce, red pepper flakes, sugar, and a pinch of salt. Cook for about 3 minutes, stirring often, until the cauliflower begins to soften.
- Add vegetables:
- Add the peas and carrots and cook for 2–3 minutes, until the cauliflower is tender-crisp and the vegetables are heated through.
- Finish the dish:
- Stir in the rice vinegar, sesame oil, green scallions, nuts (if using), and scrambled eggs. Taste and add the remaining soy sauce if needed.
- Serve:
- Serve hot and enjoy as a healthy, satisfying meal or side dish.
Notes
- Add shrimp, chicken, or tofu for extra protein.
- Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.
- For a spicy kick, drizzle with sriracha or sprinkle with extra red pepper flakes.
