Craving takeout but trying to keep it light? This Cauliflower Fried Rice is your go-to for big flavour, low carbs, and serious weeknight dinner vibes.
That’s Right. I said cauliflower fried “rice.” You mean you haven’t heard? Unlike this shrimp and veggie stir fry, there actually isn’t any rice at all in this cauliflower fried rice dish!
Cauliflower has had a prime space in my heart since the beginning of time. I’ve always just loved it all ways (see what I did there?). 10 years ago all the ways you could love on a cauliflower were pretty simple. The most basic way – RAW – was actually my fav as a kid. Ussssually as part of a veggie tray, with a creamy dip nearby.
The only other way I knew it was roasted or steamed. Or in my mama’s famous pasta with cauliflower and bacon. And while I never got sick of any of those ways, cauliflower kinda just came out of the woodworks in recent years and started giving things like pizza and wings a run for their money.
Technically one can argue that this is just a giant plate o’ veggies when it really comes down to it. But when you’re as good at disguising yourself as this veggie, you’re allowed to be called rice sometimes, too.
WHAT YOU’LL NEED TO MAKE THIS CAULIFLOWER FRIED ‘RICE’
This cauliflower fried ‘rice’ is everything you love about classic fried rice but low carb and grain free! Let’s discuss what you’ll need in a little bit more detail:
- Riced Cauliflower: What acts as the ‘rice’ in this dish! I was lucky enough to find already riced cauliflower in the frozen section at Costco. Try your luck in your grocery store but if you can’t find it, simply pulse a head of cauliflower in a food processor until it resembles rice.
- Frozen Mixed Vegetables: I like using the mixture that has green beans, edamame, carrots, corn, and peas but you could use whatever you have on hand/prefer.
- Ghee: You could use regular butter or any kind of neutral oil instead.
- Sriracha: For a bit of kick! Add more or less, depending on preference.
HOW TO MAKE CAULIFLOWER FRIED ‘RICE’ (KEY TIPS)
You can find full instructions for how to make this low carb fried rice in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh or well-thawed cauliflower rice. Fresh cauliflower rice cooks best. Avoid soggy or watery texture by making sure it’s well-drained. If using frozen, thaw completely and squeeze out excess moisture before cooking.
- Cook over medium-high heat. High heat helps to quickly cook the veggies and eggs while giving that slight “fried” texture without steaming the cauliflower too much, which can make it mushy.
- Prep all ingredients ahead. Chop and measure all your veggies, sauces, and aromatics before starting. Stir-frying goes fast, so having everything ready prevents burning or uneven cooking.
- Don’t overcrowd the pan. Cook in batches if needed so the cauliflower can fry rather than steam. Overcrowding causes moisture buildup and soggy results.
- Season gradually and taste often. Low-carb sauces can be potent. So, start with less soy sauce or tamari and add sriracha or spices little by little to suit your taste.
FREQUENTLY ASKED QUESTIONS
I found mine at Costco but since it’s a pretty new thing, you may have trouble finding already riced cauliflower. Check your local grocery store in the frozen food section. Can’t find it? Don’t Worry. Make your own by pulsing cauliflower florets in a food processor until rice like pieces begin to form.
We used ‘riced’ cauliflower (cauliflower that has been chopped in a food processor to form grain sized bits aka rice’s twin). Not rice but looks like it!
Why yes, yes it is. Cauliflower rice is actually just cauliflower in a different form! It’s a grain free, low carb alternative to regular white rice.
Leftover cauliflower fried “rice” lasts 3 to 4 days in the fridge when stored in an airtight container. For best results, let it cool completely before storing, and reheat it in a skillet or microwave until hot. The texture holds up well, but it’s best eaten within a few days to keep the veggies fresh and avoid sogginess.
MORE GREAT LOW CARB RECIPES FOR YOU TO TRY
CREAMY CHICKEN AND BROCCOLI ALFREDO
EGG ROLL IN A BOWL WITH SWEET & SOUR SAUCE
LOVE THIS RECIPE? PIN IT FOR LATER!
CAULIFLOWER FRIED ‘RICE’
Video
Ingredients
- 1 medium head Cauliflower (riced (or ~4 cups pre-riced cauliflower))
- 2 tbsp Avocado Oil, Olive Oil, or Ghee
- 2 large Eggs (lightly beaten)
- 1 cup Kale (chopped)
- 1 cup Mixed Frozen Vegetables (peas, carrots, corn, green beans)
- ½ cup Mushrooms (Cremini or Button) (sliced)
- 2 Green Onions (chopped (plus more for garnish))
- 2 Cloves Garlic (minced)
- 1 tbsp Fresh Ginger (grated (or 1 tsp ground))
- 2 tbsp Coconut Aminos or Soy Sauce ((for keto, use tamari))
- 1 tsp Sesame Oil
- Salt and Pepper (to taste)
- Sriracha (to taste (plus more for serving))
- Lime Wedges (for serving)
Instructions
- Heat 1 tbsp oil or ghee in a large skillet or wok over medium heat. Pour in the eggs and scramble until just set. Remove and set aside.
- Add the remaining 1 tbsp oil or ghee to the pan. Sauté garlic and ginger until fragrant (about 30 seconds), then toss in mushrooms, kale, and frozen veggies. Cook 4–5 minutes until softened.
- Stir in cauliflower rice, soy sauce or coconut aminos, sesame oil, and a squirt of sriracha. Season with salt and pepper. Cook 5–7 minutes, stirring occasionally, until tender and slightly golden.
- Add scrambled eggs and green onions back to the pan. Stir well to combine. Heat through for another minute.
- Top with extra green onion, lime wedges, and another drizzle of sriracha if you like it spicy.
Notes
Nutrition
Don’t skip the good stuff —
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