Cauliflower Fried Rice is an easy low-carb version of traditional fried rice made with cauliflower, carrots, onions, eggs, soy sauce, and sesame oil. Ready in less than 30-minutes, the whole family will love this delicious Chinese-inspired Cauliflower Fried Rice Recipe.
Servings: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
1 large cauliflower
2 tablespoons olive oil, divided
3 large eggs, beaten
3 carrots, peeled, quartered, diced
1 red bell pepper, seeded and diced
1 cup peas, fresh or frozen
2 tablespoons butter, divided
5 cloves garlic, minced
1 tablespoon fresh ginger, grated
5 green onions, white and green parts divided
4 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
- Wash and thoroughly dry the cauliflower. Remove all the greens. If using a food processor, chop your cauliflower into small florets. Transfer to a large food processor, filling only 1/2-2/3 of the way full (you may need to process your cauliflower in 2 batches). Pulse the cauliflower in 1-second pulses until cauliflower is approximately the size of rice or couscous. If using a box grater, chop the cauliflower into large chunks and use the medium to large-sized holes to grate the cauliflower into “rice.”
- Heat a large skillet over medium-high heat. Add the olive oil and pour in the eggs. Cook the eggs, using a spatula to scramble them as they cook. Once cooked, remove from the skillet to a clean plate and set aside.
- Return skillet to medium heat. Add the remaining tablespoon of olive oil followed by the carrots, red bell pepper, and peas. Cook the vegetables, stirring often, for 4-5 minutes.
- Add the butter, garlic, fresh ginger, and white parts of the green onions. Cook for 1-2 minutes, stirring continuously.
- Stir in the cauliflower rice and mix well to combine with the vegetables. Continue to cook for 1-2 minutes, stirring often, before adding the soy sauce and sesame oil. Increase heat to high and cook the cauliflower fried rice until most of the liquid from the vegetables has evaporated, stirring as needed.
- Return the eggs to the skillet and mix well to combine. Drizzle with a couple of teaspoons of sesame oil, mixing well.
- Season with additional soy sauce or salt and pepper, to taste.
- Serve garnished with the green parts of the green onions, sesame seeds, lime wedges, and hot sauce, if desired.
Tips & Notes
Save time by purchasing pre-riced cauliflower and frozen vegetables. Dairy-free: replace the butter with olive oil. Gluten-free: substitute Tamari in place of soy sauce.
Calories: 313kcal | Carbohydrates: 23g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 720mg | Potassium: 941mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2800IU | Vitamin C: 158mg | Calcium: 109mg | Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Recipe by Jessica Randhawa, the head chef, photographer, and recipe developer of The Forked Spoon.