Cauliflower Fried Rice

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Cauliflower Fried Rice is a delicious keto recipe fit for a main dish or side dish. This has all the flavor of regular fried rice but is made with healthy cauliflower blended into small pieces.

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This easy fried rice recipe is one of our favorite ways to use a head of cauliflower. This low carb main course has all the flavor of traditional fried rice and texture of regular white rice. Using cauliflower keeps this great recipe good for a lower carb and gluten-free diet.

Cauliflower Fried Rice isn’t just great for its versatility when it comes to different diets. It downright tastes great and takes less than 30 minutes to make.

The veggies and scrambled eggs work together to make a flavor that is slightly sweet and savory. The green peas, carrots, and corn provide that bit of sweetness with a bit of crunch. Add in eggs and onion and you have some savory flavor, too!

If you want to beef up this healthy dinner, you can add in some shredded chicken from a chicken breast or rotisserie chicken. It doesn’t have to be chicken, you can add your favorite protein like steak or shrimp. Add in some bell pepper or green onion for additional veggie flavor.

Why You’ll Love this Recipe:

Healthy & Nutritious: The cauliflower base makes this dish a low-carb, nutrient-packed alternative to traditional rice, so you can indulge without the extra calories.
Quick & Easy: With minimal prep and a fast cooking time, it’s a perfect go-to meal for busy weeknights or a satisfying lunch.
Flavorful & Colorful: Loaded with carrots, peas, corn, and a savory soy sauce kick, every bite is bursting with flavor and vibrant color.
Versatile: This recipe serves as a fantastic base that you can easily customize with your favorite proteins or additional seasonings to suit your taste.

Ingredients to Make Cauliflower Fried Rice:

cauliflower rice. Cauliflower is a low-carb substitute for rice. If you prefer a softer texture, you can steam it lightly before blending.
eggs. Eggs add protein and help bind the ingredients together, enhancing the dish’s texture.
onion. Diced onion creates a savory base that enriches the overall flavor of the fried rice. For a subtler taste, consider using red onions or shallots as a milder alternative.
carrot. Diced carrots introduce natural sweetness and a satisfying crunch. You can also shred them for a slightly softer consistency.
frozen peas. Frozen peas provide bursts of sweetness and vibrant color with minimal prep, just add them directly from the freezer.
frozen corn. Corn brings a touch of natural sweetness and a pop of color, balancing the savory elements of the dish.
soy sauce. Fermented soy sauce is recommended for a healthier version, or you can use coconut aminos for a gluten-free option.

How to Make Cauliflower Fried Rice:

Break your cauliflower into florets and pulse in a food processor until it resembles rice. Measure out 4 cups and set aside.
In a large skillet or wok over medium-high heat, add a splash of olive oil. Sauté onion until it’s soft and translucent, about 3–4 minutes.
Add the carrots to the onions and cook for another 3 minutes until they start to soften.
Push the vegetables to one side of the pan. Crack 2 eggs into the empty space and scramble them until just set, then mix them in with the onions and carrots.
Stir in the cauliflower rice along with the frozen peas and corn. Cook for 5–7 minutes, stirring frequently, until the cauliflower is tender but still has a bit of bite.
Pour in the soy sauce and stir well to combine all the ingredients. Adjust seasoning if needed and serve.

Recommended Equipment

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Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

Spoon Rest with Lid Holder

Nonstick Ceramic Frying Pan

Recipe Notes & Tips:

Cauliflower Rice Texture: Pulse the cauliflower just until it resembles rice—avoid over-processing to prevent it from becoming mushy. This ensures you get a texture similar to traditional rice.
Preheating the Pan: Make sure your skillet or wok is well-heated before adding the vegetables to achieve a nice stir-fry effect. This high heat helps the cauliflower rice cook quickly and retain some bite.
Cooking Frozen Veggies: Add the frozen peas and corn straight from the freezer; no need to thaw them first. They maintain their texture and add bursts of sweetness to the dish.
Egg Scramble Technique: When scrambling the eggs, push the sautéed vegetables to the side of the pan and cook the eggs in the cleared space. Once set, mix them back in for even distribution without overcooking.
Soy Sauce Adjustment: Taste your fried rice as you cook and adjust the soy sauce if needed, since different brands vary in saltiness. You can also add a splash of water if the dish seems too salty.
Finishing Touches: For extra flavor, consider adding a drizzle of sesame oil or a sprinkle of toasted sesame seeds just before serving. Garnish with sliced green onions or a pinch of red pepper flakes for an added kick.

Serving Suggestions:

How to Store:

Refrigerator: Allow the cauliflower fried rice to cool completely, then transfer it to an airtight container and store in the refrigerator for up to 3–4 days.
Freezer: For longer storage, place the cooled fried rice in a freezer-safe container or bag and freeze for up to 2 months.
Reheating: Reheat in the microwave on medium power in 1–2 minute increments or on the stovetop with a splash of water until warmed through.

FAQs:

Can I add other proteins or vegetables?

Absolutely, feel free to add diced chicken, shrimp, or extra vegetables like bell peppers and broccoli for a heartier dish.

Can I prepare this dish ahead of time?

Yes, you can make it in advance and store it in the refrigerator for 3–4 days or freeze it for up to 2 months, then reheat when ready to serve.

How do I ensure the cauliflower rice doesn’t become mushy?

Pulse the cauliflower just until it resembles rice and cook it quickly over high heat to maintain a firmer texture.

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