Cauliflower Fried Rice
A quick cauliflower fried rice loaded with vegetables, egg, and savory Asian-inspired flavor for an easy lower-carb meal or side dish.
Ingredients
- 1 medium head cauliflower, riced (about 4 cups)
- 2 large eggs, lightly beaten
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
Instructions
- If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles grains of rice. Do not overprocess.
- Heat a large skillet over medium-high heat. Add a small amount of the olive oil and pour in the beaten eggs.
- Cook the eggs, stirring gently, until just set. Transfer to a plate and set aside.
- Add the remaining olive oil and sesame oil to the skillet.
- Add the onion and carrots and cook for 3–4 minutes, until they begin to soften.
- Add the peas and garlic and cook for another minute.
- Add the cauliflower rice. Cook for 5–7 minutes, stirring occasionally, until tender but not mushy.
- Stir in the soy sauce, ground ginger, and black pepper.
- Return the cooked eggs to the skillet and stir until evenly distributed.
- Remove from the heat and stir in the sliced green onions.
- Serve immediately.
Smart Substitutions
Add more protein: Add cooked chicken, shrimp, pork, or tofu to turn the fried rice into a more substantial main dish.
Reduce the sodium: Use low-sodium soy sauce or coconut aminos and adjust the amount to taste.
Skip the peas: Peas and carrots contribute some carbohydrates. For an even lower-carb version, replace the peas with chopped mushrooms, zucchini, bell pepper, or additional cauliflower.
Using frozen cauliflower rice: Frozen riced cauliflower works well and doesn’t need to be thawed first. Cook it directly in the skillet and allow excess moisture to evaporate before adding the seasonings.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individual portions for up to 2 months. The cauliflower will be slightly softer after thawing.
Reheating: Reheat in a skillet over medium heat for 4–5 minutes or microwave until heated through.
Estimated Nutrition Per Serving
Nutrition information is an estimate and may vary based on brands, portion sizes, and substitutions used.