A little lighter and lower carb, a whole lot healthier, and just as delicious, this cauliflower fried rice takes 15 minutes to make(!!) and is the perfect side to all your favorite Chinese food recipes. Here’s how to get it just right (not soggy…) every. time.
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Ingredients for Cauliflower Fried Rice
We absolutely love whipping up cauliflower rice with this tried and true combination of ingredients. Here’s what to collect, plus a few tips:
- The Rice: Riced cauliflower! Your best option is fresh rice (rather than frozen…). Frozen can get mushy, but will always work in a pinch. You can make your cauliflower rice with a head of cauliflower, or cauliflower florets in the food processor or with a large box grater–just be sure to use 1 pound of cauliflower.
- The Veggies: Green onions and carrots. You can also mix in peas if you prefer those to the edamame.
- The Sauce: Ginger, garlic, soy sauce, rice vinegar, and sesame oil are all you’ll need.
- The Protein: Scrambled eggs and edamame.
Tweaks + Additions
As you know, there are dozens of ways to make fried rice, so why not make your cauliflower fried rice exactly as you’re craving it? Here are some ideas for you:
- Nuts: Mix in some toasted cashews, almonds, or peanuts for a crunch.
- Protein: Combination cauliflower fried rice anyone? Add shredded chicken, leftover grilled shrimp, or even diced ham.
- Diced pineapple for a Thai inspired version.
- More veggies: Feel free to saute and mix in your favorites, sauteed kale or sauteed mushrooms would be great here.
How To Make Cauliflower Fried Rice
This cauliflower fried rice is easy to make with one pan and a handful of chopped veggies. Here’s how:
- Scramble the eggs.
- Sauté the veggies.
- Saute the rice + green onions.
- Serve + enjoy!
Cauliflower Rice Common Questions
Is cauliflower rice actually healthy?
Yes, cauliflower rice is low in calories and carbs, so it’s perfect for those on a low carb, grain free, or paleo eating plan. It’s also a vegetable, so you get to sneak in an extra serving of nutrients as a side dish.
Why is my cauliflower rice mushy?
Overcooking your riced cauliflower, or using frozen cauliflower (I only use frozen when making cauliflower risotto) can make it mushy–remember, cauliflower is a vegetable, not a grain. So just like my zucchini noodles and spaghetti squash, I recommend cooking your cauliflower so it’s al dente, rather than soft.
Does cauliflower rice taste like rice?
Nope, ha! What you can expect is for your cauliflower rice to absorb flavors well, and work as an awesome side dish that you may like just as much!
Serving Suggestions
We love dishing up this cauliflower fried rice as a side dish, but if you sneak in some protein it makes a great main. Here are a few complimentary dishes:
- Stir fries like shrimp stir fry, chicken stir fry, cashew shrimp, or string bean chicken.
- Asian-inspired protein dishes like my miso chicken, Asian salmon, miso glazed salmon, seared ahi tuna, or sesame crusted salmon.
- More veggies, like this sauteed bok choy, or pan fried green beans.
More Cauliflower Recipes
- Cauliflower Soup
- Roasted Cauliflower, Whole Roasted Cauliflower, Roasted Cauliflower Steaks
- Mashed Cauliflower
- Cauliflower Mac and Cheese
- Loaded Cauliflower Casserole
- Cauliflower Stuffing
- Cauliflower Hummus
Cauliflower Fried Rice
Print Recipe Pin RecipeIngredients
- 1 pound Cauliflower florets or rice
- 3 Tablespoons Avocado or vegetable oil divided
- 3 Eggs whisked
- 1/2 Cup Edamame thawed + deshelled
- 2 large Carrots peeled and diced
- 1 Tablespoon Ginger peeled and grated
- 3 Cloves Garlic minced
- 4 Green Onions thinly sliced. light green and whites separated from the dark greens
- 1/4 Cup Soy Sauce + more to taste
- 1 Teaspoons Rice Vinegar
- 2 Tablespoons Toasted Sesame Oil
Instructions
- If you are starting with cauliflower florets, place them in a food processor and pulse using 1 second intervals until your cauliflower becomes a rice sized grain. If using cauliflower rice, skip this step.
- Heat a large skillet over medium heat, and add 1 tablespoon of vegetable/avocado oil. Once shimmering, add the eggs and scramble until they're fully cooked. Set cooked eggs aside on a plate.
- Add another tablespoon of avocado/veggie oil to the pan, along with your carrots and edamame. Continue to saute until the carrots have softened to your liking. Add the minced garlic and ginger, and saute for another minute, until they become fragrant.
- Add the remaining tablespoon of oil to the pan, along with the white + pale green part of the green onions and cauliflower rice. Add the eggs, sesame oil, rice vinegar, and soy sauce and stir to coat. Continue to cook until the cauliflower has softened to your liking, 2-3 minutes. *Don't overcook or the rice will become soggy!
- Sprinkle cauliflower fried rice with dark green onions, and toss with more soy sauce if desired. Enjoy!
