Discover the deliciousness of Cauliflower Fried Rice with this easy recipe! Packed with vibrant vegetables and protein-rich eggs, this healthy twist on traditional fried rice is both satisfying and nutritious. In just 25 minutes, you can whip up a tasty dish that's perfect for lunch or dinner.
1 medium head of cauliflower, riced (grated into rice-sized pieces)
2 tablespoons sesame oil
2 cloves garlic, finely minced
1 small onion, finely diced
1 cup mixed vegetables (such as diced carrots, peas, and bell peppers)
2 large eggs, beaten
3 tablespoons soy sauce (or tamari for a gluten-free option)
1 green onion, finely sliced
Salt and pepper, to taste
Optional: 1 teaspoon chili flakes for a spicy kick
![- 1 medium head of cauliflower - 2 tablespoons sesame oil - 2 cloves garlic - 1 small onion - 1 cup mixed vegetables - 2 large eggs - 3 tablespoons soy sauce - 1 green onion - Salt and pepper - Optional: chili flakes When I make cauliflower fried rice, I start with a medium head of cauliflower. This is the star of the dish. You need to rice it, which means grating it into small, rice-like pieces. I use a box grater or a food processor. Next, I heat two tablespoons of sesame oil in my skillet. I love the nutty flavor it adds. I then toss in two cloves of minced garlic and one small diced onion. The aroma fills my kitchen. After a few minutes of sautéing, I add a cup of mixed vegetables. Diced carrots, peas, and bell peppers work great. For protein, I beat two large eggs and add them to the mix. I pour in three tablespoons of soy sauce to bring everything together. Don’t forget to season with salt and pepper. If you like heat, add some chili flakes! Finally, I slice one green onion for freshness. All these ingredients blend into a tasty dish. You can find the full recipe in the link. Start by grating the cauliflower. Use a box grater or a food processor to turn it into rice-sized pieces. This step is key for a good texture. Once finished, set the riced cauliflower aside. You want it ready to mix in later. Next, heat 2 tablespoons of sesame oil in a large skillet over medium heat. Wait until the oil shimmers. Then, add 2 cloves of minced garlic and 1 small diced onion. Sauté for about 2-3 minutes. You want the garlic to smell good and the onion to turn soft. After that, incorporate 1 cup of mixed vegetables. Diced carrots, peas, and bell peppers work well. Cook them for 3-4 minutes until they soften. Now, push the veggies to one side of the skillet. Pour in 2 beaten eggs on the other side. Quickly scramble the eggs for about 1-2 minutes until they are cooked. Then, fold the eggs into the veggies. Next, mix in the riced cauliflower and 3 tablespoons of soy sauce. Stir everything together. Continue to fry for an extra 5-7 minutes. This helps the cauliflower get tender but still a bit crunchy. Finally, add salt, pepper, and optional chili flakes for heat. Gently fold in a sliced green onion. This adds a nice touch. Serve your cauliflower fried rice hot for a tasty meal. Check out the Full Recipe for more details! To fry cauliflower rice, use medium heat. This temperature lets the cauliflower cook evenly. If the heat is too high, it can burn. Aim for a slight sizzle when you add ingredients. This shows the pan is ready. Keeping cauliflower crunchy is key. Cook it just enough to soften, but not too long. You want a tender bite, not mushy. Stir-fry for about five to seven minutes. This will help you keep that nice texture. To add more flavor, try different seasonings. A dash of garlic powder or onion powder can boost taste. You might also like adding some ginger for a zing. Experiment with flavors to find what you love. Fresh herbs can add brightness. Try cilantro or basil as a garnish. They not only taste good but also look nice. Sprinkle them on top right before serving to keep them fresh. Use a large skillet or wok for best results. A wide pan helps the cauliflower fry evenly. Non-stick pans are great, too. They stop sticking and make cleanup easier. When ricing cauliflower, a box grater works well. You can also use a food processor. Just pulse the florets until they look like rice. Be careful not to over-process, or you’ll get mush instead of rice. For the full recipe, check out the [Full Recipe]. {{image_4}} You can swap out vegetables for more seasonal options. Try using zucchini in summer or sweet potatoes in fall. Fresh veggies add color and crunch. You can also add proteins like chicken or shrimp. Just make sure to cook them first. Then toss them in with the riced cauliflower. Want it vegan or vegetarian? Skip the eggs and use tofu instead. Tofu gives protein and texture. For gluten-free options, use tamari in place of soy sauce. This keeps the dish safe for those with gluten issues. Do you prefer mild or spicy? You can adjust the heat easily. For mild dishes, skip the chili flakes. If you like spice, add more chili flakes or some sriracha. Different sauces can change the flavor, too. Try teriyaki or sweet chili sauce for a fun twist. After cooking, let your cauliflower fried rice cool down. Place it in an airtight container. This helps keep the dish fresh. Store it in the fridge for up to four days. Always check for freshness before serving. You can freeze cauliflower fried rice for longer storage. Use a freezer-safe bag or container. Remove as much air as possible. The dish can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For reheating, use a skillet over medium heat. Add a splash of water or oil to help steam it. Stir occasionally until hot. This keeps it from drying out. Cauliflower fried rice lasts up to four days in the fridge and three months in the freezer. Watch for signs of spoilage. If it smells off or has a slimy texture, it’s best to throw it away. Always trust your senses when it comes to food safety. If you need a soy sauce substitute, you can try tamari. Tamari is gluten-free and tastes similar. Coconut aminos provide a sweeter, milder flavor. You can also mix balsamic vinegar with a little water for a quick swap. Each option works well in cauliflower fried rice. Yes, you can make cauliflower fried rice ahead of time. It stays fresh in the fridge for up to three days. For meal prep, cook the dish and let it cool. Store it in airtight containers. When you’re ready to eat, simply reheat in a skillet over medium heat. This keeps the flavors bright and fresh. Yes, cauliflower fried rice is low in carbs. A serving has about 5 grams of carbs compared to about 45 grams in regular fried rice. This makes it a great choice for low-carb diets. Plus, it has more fiber and nutrients. You get the taste you love without the extra carbs. To avoid mushy cauliflower fried rice, don’t overcook the cauliflower. Keep it tender-crisp, and avoid adding too much liquid. Use a hot skillet to fry quickly. Also, be sure to dry the riced cauliflower after grating. This keeps it from getting soggy. Following these tips will give you perfect cauliflower fried rice every time. Cauliflower Fried Rice offers a tasty, low-carb twist on a classic dish. You learned about the main ingredients, step-by-step cooking instructions, and handy tips. I shared ways to modify the recipe for different diets and tastes. Remember, the key is to keep the cauliflower crunchy and adjust flavors to your liking. This dish is quick, simple, and great for meal prep. Enjoy making your own version and experimenting with flavors!](https://yumymoments.com/wp-content/uploads/2025/06/3edd945a-738e-456a-a6f3-d2381d907bd5-250x250.webp)