Now you can have fried rice without all the carbs with this amazingly tasty cauliflower fried rice. So much goodness in one bowl, and it tastes just like the real thing!
For more Asian-inspired, veggie-packed dishes, check out my popular recipes for Chopped Asian Salad, Asian Chicken Lettuce Wraps, and Broccoli and Chicken Stir Fry.
I may be late, but I’ve jumped on the cauliflower rice train. You all know I love the “real” deal but TBH? I LOVE this cauliflower fried rice. If you didn’t tell me this was cauliflower, I swear I wouldn’t know. The best part is the rest of the fried rice recipe is exactly the same, so you still get your other veggies, the oil, that all-important egg, the necessary soy sauce and a hint of spice if you like. Give it a try, I swear even cauliflower haters will admit this fried rice is SO GOOD.
Here’s How You Make It
I feel like these directions should be longer, but I have nothing else to say or do! This recipe for cauliflower fried rice really is this simple!
- First, if you’re making your own cauliflower rice, you’ll want to get that going by pulsing the cauliflower in a food processor until it resembles small grains of rice OR shred with a grater.
- Then, add the cauliflower rice, the peas, the carrots, and then the garlic and sesame oil all together in a large skillet.
- Sauté the veggies and oil for 5-7 minutes or until it’s all tender and fragrant.
- Now move the cauliflower and veggies to one side of the side of the pan and add the whisked eggs to the empty side of the pan. Allow the eggs to cook for about 2 minutes, then break them up with a wooden spoon or spatula and stir the eggs into the cauliflower rice on the other side of the pan.
- Finally, stir in the soy sauce, crushed red pepper flakes (which are totally optional), and the green onions. Serve immediately and enjoy!
Why This Recipe Works
Budget friendly — All of the items you need for this cauliflower fried rice recipe are very inexpensive, especially if you make the cauliflower rice yourself.
Fast — What could be faster than fried rice in 15 minutes. FIFTEEN minutes? That’s crazy talk right?
Nutritious — Veggies upon veggies upon veggies. If you’re looking for a way to get more vegetables into your meals, then this is it. Plus, if you have little ones at home, this recipe is a great way to sneak in extra vegetables — they’ll never know that it’s not rice.
Great for meal prepping — Are you trying to watch what you eat and making meals ahead of time is helpful for this endeavor? Make this cauliflower fried rice on Sunday and eat for four lunches or dinners thereafter. A perfect, nutritious meal for days, prepared in just 15 minutes!
Ideas for Customizing this Recipe
- Add protein. It’s so easy to add cooked, shredded, or diced chicken, beef or pork to this cauliflower stir fry. Just add at the end after the eggs to heat through.
- You can also buy pre-riced cauliflower if you don’t feel like going through the trouble of ricing your own or you don’t own a food processor. It’s usually found in the freezer section. Thaw before adding to the skillet.
- If you want to add other vegetables like broccoli, snow peas, peppers, or mushrooms to this stir fry, you might also want to double the oil and soy sauce.
- Did you accidentally stumble upon a recipe for cauliflower fried rice when you wanted the real fried rice recipe? Not to worry, I have plenty of regular fried rice recipes too. I got you!
- Not a fan of peas and carrots? Feel free to substitute those for any other frozen vegetable or vegetables of the same amount.
What to Serve With Fried Rice?
Fried rice is easy to make but complicated when it comes time to figuring out what to serve with it. Whenever I make cauliflower fried rice, I tend to stick to a theme, either adding more veggies or some protein on the side.
- Try a simple grilled chicken on the side of this veggie-packed fried rice.
- Pretend like you’re not eating a ton of veggies and add some more in the form of this delicious Chopped Asian Salad.
- Put some simple pork tenderloin in the oven to bake while you work your magic on this fried rice.
- If you’re in a soup-and-salad (veggie) mood, try adding a cup of this Coconut Curry Soup alongside the fried rice.
- For the frozen peas and carrots, you’ll want to defrost them and then pat them dry with paper towels to absorb excess moisture before putting in the stir fry.
- You can keep any leftovers in the fridge for up to 5 days. I don’t recommend freezing this recipe, especially if you started with frozen rice to begin with.
- If you have riced your own cauliflower ahead of time, you can store it in the fridge for up to 3 days. Any longer and it will start to break down. For best results, don’t “rice” your cauliflower till the day of.
More Recipes Like This
- Easy Buffalo Cauliflower Wings
- Baked Cauliflower Mac and Cheese
- Baked Sweet and Sour Cauliflower
- Pork Fried Rice
- Shrimp Fried Rice
- Sheet pan Chicken Fried Rice
- Parmesan Roasted Cauliflower
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