Cauliflower Fried Rice
This cauliflower fried rice is a quick, veggie-packed alternative to classic fried rice, made with riced cauliflower, eggs, and colorful vegetables.
Ingredients
- 4 cups cauliflower
- 2 eggs
- 1 cup carrot, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 large onion, diced
- ¼ cup soy sauce
Instructions
- 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.
Video
Nutrition
Notes
- Dry the cauliflower well: Excess moisture can make the fried rice soggy, so pat the riced cauliflower dry if needed before cooking.
- Use high heat: Cooking over medium-high heat helps evaporate moisture quickly and keeps the vegetables crisp-tender.
- Don’t overcrowd the pan: If your skillet is small, cook in batches so everything sautés instead of steaming.
- Add soy sauce at the end: Stirring it in near the end prevents the cauliflower from releasing too much liquid.
- Taste before serving: Adjust seasoning as needed, cauliflower can vary in how much flavor it absorbs.
- Serving Suggestions: We love having this fried rice with a side of Veggie Spring Rolls and Japanese Clear Onion Soup.
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