Description
Light, flavorful, and better-than-takeout—this cauliflower fried rice recipe is your go-to for a quick and healthy meal. Made with finely chopped cauliflower in place of rice, this low-carb version is loaded with fresh vegetables, scrambled eggs, garlic, ginger, and a splash of sesame oil and soy sauce for that classic fried rice flavor. It comes together in under 30 minutes and can be customized endlessly with your favorite add-ins like tofu, shrimp, or chicken. Perfect for weeknights or meal prep, this dish satisfies all your fried rice cravings—without the heavy feeling.
Ingredients
- 1 medium head cauliflower, riced (about 4 cups)
- 2 tablespoons cooking oil (avocado or olive oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (carrots, peas, bell pepper, etc.)
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 2 green onions, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Rice the cauliflower using a food processor or box grater. Set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Sauté onion for 2 minutes. Add garlic and ginger; cook 30 seconds.
- Add vegetables and stir-fry for 3–4 minutes until just tender.
- Push everything to one side and scramble the eggs on the other. Mix together.
- Stir in cauliflower rice. Cook for 5–7 minutes, stirring often.
- Drizzle with soy sauce and sesame oil. Stir and cook 1–2 minutes more.
- Remove from heat and garnish with green onions. Serve hot.
Notes
- Dry your cauliflower rice before cooking to prevent sogginess.
- Add protein like shrimp, tofu, or leftover chicken to bulk it up.
- For a spicy version, add red pepper flakes or chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired