This Cauliflower Fried Rice recipe is a low-carb twist on your classic takeout fried rice. This easy one pot dish is filled with delicious vegetables and savory Asian-inspired flavors from the garlic, toasted sesame oil, onion and more! You have to try this healthy fried rice recipe.
Easy Homemade Cauliflower Fried Rice
Are you a fan of Chinese fried rice? Growing up in an Asian household, this easy fried rice and pineapple fried recipe were staples at our house. They made the perfect easy weeknight meal and a delicious way to use up any leftovers in the fridge.
This cauliflower fried “rice” is the perfect way to cut carbs without sacrificing taste. It works with Gluten-Free, Paleo and Whole 30 diets, and it can also be made Keto and Vegan friendly! This dish comes together quickly in just one pot, making it a great option for busy weeknights. If you want a quick, easy and nutrient-rich dinner, this fried cauliflower rice is the way to go.
Is Cauliflower Rice Healthy?
Not only is cauliflower rice low in carbs, but it’s a good source of fiber. Cauliflower is also full of vitamins and antioxidants! When you add in the vegetables, this dish becomes the ultimate healthy alternative to Chinese takeout. It’s one of those meals that you can feel good about feeding your family and that you won’t feel guilty having a second helping of.
Fried Rice Ingredients
- 1 medium head of cauliflower, washed, dried and cut into florets (to save on time, you can also purchase packaged riced cauliflower – if using frozen – be sure to let it thaw out first)
- avocado oil
- frozen vegetables of your choice: most Chinese fried rice recipes use frozen peas, corn or carrots but to make cauliflower rice keto, paleo and Whole30, you can use any mix of chopped green beans, zucchini, broccoli florets or diced red peppers
- garlic cloves
- small onion
- eggs – use scrambled tofu for vegan cauliflower fried rice
- pinch of salt
- black pepper
- green onions
- coconut aminos but you can also sub with tamari or soy sauce if not gluten free
- toasted sesame oil
- fish sauce – we like Red Boat Fish Sauce because the ingredients are simple and clean but for vegan cauliflower rice: use Trader Joe’s mushroom umami seasoning or 1/4 teaspoon miso paste
Plus any other cooked protein of your choice.
How to Make Cauliflower Fried Rice
- Prepare Cauliflower: Place half of the cauliflower in a food processor. Pulse until it reaches the texture of rice or couscous – do not over process. Transfer to a large bowl and repeat with the remaining cauliflower.
- Heat Avocado Oil: Heat the oil in a large wok or skillet over medium heat.
- Add Veggies and Eggs: Add the mixed vegetables, garlic and onion and stir fry until fragrant, about 4-5 minutes. Then, push the vegetables to one side and add the beaten eggs. Stir and cook until the eggs are fully cooked.
- Add Seasoning and Cauliflower: Season with salt & black pepper and add the cauliflower. Stir in the white parts of the scallions along with the coconut aminos, sesame oil and mushroom seasoning.
- Stir Until Crispy: Continue stirring until the cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and add in the green parts of the scallions.
Tips for the Best Cauliflower Fried Rice
This one-pot cauliflower fried rice recipe is easy to make, but there are a few things you should note when making your cauliflower rice. When you pulse the cauliflower in your food processor, be sure to keep an eye on it. You don’t want to pulse it past the consistency of fried rice or couscous, because your cauliflower will become too creamy and lose its rice-like texture. Once you start cooking your ingredients, you have to keep mixing them so they cook evenly. If you follow these suggestions, your fried rice will come out perfect every time!
There are so many ways to customize cauliflower rice to suit your preferences.
It can be made Keto, Gluten Free or Vegan with the substitutions listed in the ingredients. Feel free to try this recipe with your favorite vegetables and seasonings for rice. You can also add any protein of you choice.
To make cauliflower rice with chicken, you can add some leftover cooked chicken or even use rotisserie chicken to save on time. Also sprinkle in any nuts you like, such as cashews or peanuts.
And if you like your rice to have some spice, throw in some red pepper flakes or serve with your favorite hot sauce.
While you could certainly enjoy this recipe as a main dish, it also makes a good side for all kinds of meals. This Instant Pot Orange Chicken is an excellent choice, and it’s made in just 30 minutes. You could also pair this cauliflower rice with my Teriyaki Salmon. The flavor of this dish also goes great with my Instant Pot Beef and Broccoli!
How to Store and Reheat Leftovers
You won’t have to worry about wasting food with this recipe. This dish will stay fresh in the refrigerator for up to 5 days! Just be sure to store it in an airtight container. You can reheat it in the microwave or on the stove if you’d prefer. Be sure to stir it so it reheats evenly, and enjoy!
Can I Freeze This Recipe?
For an easy meal prep idea, you can make the cauliflower rice ahead of time and freeze it, uncooked, for future use. If you do this, the rice will stay good for about a month. Once you’re ready to cook with it, just let it thaw for a few hours in the fridge or on the counter before use.
More cauliflower recipes you will love:
This Cauliflower Fried Rice recipe is a low-carb twist on your classic fried rice. This dish is filled with fresh vegetables and savory flavors from the garlic, toasted sesame oil, onion and more! You have to try this healthy fried rice recipe.
- 1 medium head cauliflower washed, dried & cut into florets
- 1 tbsp avocado oil
- 1/2 cup frozen peas and carrots , for keto/low carb, use a mix of chopped green beans, zucchini, chopped broccoli florets or diced red peppers
- 2 garlic cloves , minced
- 1/4 small onion , finely diced
- 2 large, lightly beaten eggs , use scrambled tofu for vegan
- 1 pinch of salt , plus more for seasoning eggs/tofu
- 1/8 tsp black pepper
- 4 thinly sliced green onions , whites and greens separated
- 3 tbsp coconut aminos , (can swap with tamari or soy sauce if not gluten-free)
- 1 tsp toasted sesame oil
- 1 tsp fish sauce for vegan sub with Trader Joe's mushroom umami seasoning OR 1/4 teaspoon miso paste
Place half of the cauliflower in a food processor. Pulse until it reaches the texture of rice or couscous – do NOT over process. Transfer to a large bowl and repeat with the remaining cauliflower.
Heat oil in a large wok or skillet over medium heat.
Add the mixed vegetables, garlic and onion and stir fry until fragrant, about 4-5 minutes. Push the vegetables to one side and add the beaten eggs (or scrambled tofu). Stir and cook until eggs are fully cooked.
Season with salt, black pepper and add the cauliflower. Stir in the white parts of the green onions along with coconut aminos, sesame oil and fish sauce.
Continue stirring until cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and add in the green parts of the scallions.
Photo Credit: Many of the photos in this blog post were taken by Tamsin of Cupful of Kale