Save The first time I made cauliflower fried rice, I was honestly skeptical. My roommate had started a low carb diet and begged me to recreate her favorite takeout dish, so I spent a Sunday afternoon experimenting with different textures and seasonings. When we finally sat down to eat, she took one bite and literally gasped, then proceeded to tell everyone we knew about this magical grain free version.
Last month, my sister came over for dinner after months of saying we should catch up. I made a huge batch of this fried rice along with some grilled chicken, and we ended up sitting at the kitchen table for three hours just talking and eating. She kept going back for seconds, which is basically the highest compliment you can get in my family.
Ingredients
- Cauliflower: The star of the show that transforms into surprisingly convincing rice when pulsed in a food processor
- Carrot and bell pepper: These add essential sweetness and those pops of color that make the dish feel vibrant and fresh
- Frozen peas: A freezer staple that brings a burst of sweetness and perfect texture without any prep work
- Eggs: They provide richness and protein, though you can easily skip or substitute them
- Sesame oil: The toasted sesame oil finish is what gives it that authentic restaurant quality aroma
- Fresh ginger and garlic: These aromatics are non negotiable for building that savory foundation
Instructions
- Rice your cauliflower:
- Pulse the florets in short bursts until they reach rice sized granules, being careful not to overprocess into mush
- Scramble the eggs first:
- Heat one tablespoon of oil in your wok or skillet over medium high heat, scramble the eggs until just set, then remove them to a plate
- Bloom the aromatics:
- Add the remaining oil and sauté garlic and ginger for about 30 seconds until fragrant, then toss in carrots, bell pepper, and peas
- Cook the cauliflower rice:
- Add the riced cauliflower and stir frequently for 4 to 5 minutes until tender but still with some bite
- Season and combine:
- Pour in the soy sauce and pepper, return the scrambled eggs to the pan, add green onions, and toss everything together for one final minute
Save This recipe has saved me so many times when friends with dietary restrictions come over for dinner. Everyone can eat it, and nobody leaves feeling like they missed out on something better.
Making It Your Own
The beauty of this dish is how adaptable it is to whatever vegetables or proteins you have on hand. I have thrown in everything from leftover roasted vegetables to shredded rotisserie chicken, and it always works beautifully.
Getting The Texture Right
The difference between amazing cauliflower rice and sad mush is all about cooking time and attention. You want to stir frequently and taste as you go, removing it from heat while there is still a slight crunch to each grain.
Serving Suggestions
A squeeze of fresh lime juice right before serving brightens everything up and cuts through the richness. I also love adding a handful of fresh cilantro for that pop of herbal freshness.
- Try topping with crushed cashews for extra crunch
- Serve alongside grilled teriyaki chicken or baked salmon
- Make extra for lunch the next day, as it reheats beautifully
Save This recipe proves that eating lighter does not mean sacrificing flavor or satisfaction. Once you try it, you might actually prefer it to the traditional version.
Recipe Questions & Answers
- → What does cauliflower fried rice taste like?
The riced cauliflower absorbs the savory soy sauce and aromatic flavors beautifully, creating a mild, slightly sweet base that complements the garlic, ginger, and vegetables. While the texture differs slightly from traditional rice, many find it just as satisfying when prepared correctly—tender but not mushy, with each grain maintaining its structure.
- → How do you prevent cauliflower rice from becoming mushy?
Avoid overcrowding the pan and cook over medium-high heat to allow excess moisture to evaporate. Stir frequently and cook just until tender—about 4–5 minutes. Don't cover the pan while cooking, as trapped steam will make the cauliflower soggy rather than maintaining that desirable rice-like texture.
- → Can you make this dish ahead of time?
While best enjoyed fresh, you can prepare the riced cauliflower up to 3 days in advance and store it in the refrigerator. The vegetables can also be chopped beforehand. However, for optimal texture and flavor, cook everything just before serving. Leftovers store well for 2–3 days and reheat nicely in a skillet or microwave.
- → What protein options work well with this dish?
Beyond the scrambled eggs in the original recipe, you can add cooked chicken, shrimp, or tofu for extra protein. For a vegan version, simply omit the eggs or substitute with scrambled firm tofu. Edamame also makes an excellent protein-rich addition while complementing the Asian flavor profile.
- → Is this dish suitable for keto and low-carb diets?
Absolutely! With only 11 grams of carbohydrates per serving, this dish fits perfectly into ketogenic and low-carb eating plans. It provides a satisfying alternative to traditional rice-based dishes while delivering plenty of fiber and nutrients from the colorful vegetables. Just be mindful of portion sizes if tracking macros strictly.