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    Home » Keto Side Dishes » Cauliflower Fried Rice

    Cauliflower Fried Rice

    Last updated: May 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    Cauliflower fried rice is incredibly rich and flavorful. While it's not identical to the real thing, it's very close.

    If you use pre-riced cauliflower, this recipe is ready in about 20 minutes, which is another big plus.

    Cauliflower fried rice served in a bowl with chopsticks.

    Cauliflower is so incredibly versatile. It takes on the flavors of the ingredients you add to it, making it an ideal low-carb substitute for rice and potatoes.

    I love using it in recipes such as cauliflower steak, cauliflower stuffing, roasted whole cauliflower, and creamy cauliflower soup.

    This dish of cauliflower fried rice enables you to enjoy the incredible flavors and textures of the traditional dish, while basically eating a plate of vegetables. No wonder I make it so often!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Vegetables: You will need cauliflower, onion, and bell peppers. Any color of bell pepper will do, and it's best in terms of presentation to mix a few colors.
    • Aromatics: Minced garlic and ginger. You can mince them yourself or use the stuff that comes in a jar.
    • Avocado oil: A neutral-tasting oil with a high smoke point, very appropriate for cooking.
    • Eggs: I use large eggs in most of my recipes, this one included.
    • Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative.
    • Finishing touches: Black pepper, green onions, and sesame oil.
    The ingredients needed to make cauliflower fried rice.

    Instructions

    One of the best things about this recipe, apart from its incredible flavor, is that it's so easy to make. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Cook the cauliflower and onions in avocado oil.
    • Add the bell peppers, then the garlic and ginger.
    • Make a hole in the center of the veggies. Pour some of the soy sauce and the beaten eggs into the hole and scramble them into the hot cauliflower.
    • Stir in the remaining soy sauce and the black pepper.
    • Turn the heat off and stir in the sesame oil. Sprinkle with the green onions, then serve.
    A six-photo collage showing the steps for making cauliflower fried rice.

    Expert tip

    This recipe becomes INCREDIBLY easy and fast if you use pre-chopped vegetables. You can get pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers.

    If you also use jarred minced fresh garlic and ginger, I would say that from start to finish, this recipe can be ready in 15 minutes.

    Frequently asked questions

    Does cauliflower fried rice taste like fried rice?

    Not exactly, but it's surprisingly close. Even basic cauliflower rice is quite similar to white rice, especially when made with cheese and garlic.

    While it's not exactly the same as the original, this dish is so close to the real thing, so flavorful and satisfying. The first time I made it I was actually quite surprised at how good it was.

    Does it taste like cauliflower?

    Yes. The flavor of the cauliflower does come through, although it's partly masked by the generous seasoning.

    Can I use frozen riced cauliflower?

    Yes, you can use frozen cauliflower rice and you can in fact add it to the saucepan still frozen. There's no need to defrost it first.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use refined coconut oil instead of avocado oil. Ghee is another good option.
    • Make this dish into a complete meal by adding shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, you'll probably need to add more soy sauce.
    • Make it spicy by adding red pepper flakes - try ½ teaspoon.

    Serving suggestions

    Any Asian-style main course goes well with this side dish. I often serve it with Asian meatballs, moo shu chicken, or sesame shrimp.

    You can also serve it with any neutral main dish, such as baked chicken breast and grilled chicken breast.

    Storing leftovers

    You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave, on 50% power.

    Cauliflower fried rice served in a bowl with chopsticks.

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    • Cabbage stir-fry served with chopsticks.
      Cabbage Stir-Fry
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      Moo Shu Chicken
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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Cauliflower fried rice served in a Chinese-style bowl with chopsticks.
    4.95 from 39 votes
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    Cauliflower Fried Rice

    Cauliflower fried rice is incredibly rich and flavorful. While it's not identical to the real thing, it's very close.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Side Dish
    Cuisine: Chinese
    Servings: 6 servings
    Calories: 170kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons avocado oil
    • 1 lb. cauliflower riced
    • 1 cup onions diced
    • 1 cup bell peppers diced
    • 1 tablespoon fresh minced garlic
    • 1 tablespoon grated fresh ginger root
    • 3 large eggs lightly beaten
    • 6 tablespoons reduced sodium soy sauce divided (or use a gluten-free alternative)
    • ¼ teaspoon black pepper
    • ¼ cup green onions thinly sliced, green parts only
    • 2 tablespoons sesame oil

    Instructions

    • In a large deep skillet, heat the oil over medium-high heat. Add the cauliflower and onions and cook, stirring, until soft, about 5 minutes. If the bottom of the skillet becomes too dry as you cook the cauliflower, add some water, 1-2 tablespoons.
    • Add the bell peppers and cook for 2 more minutes. Add the garlic and the ginger and cook, stirring, for 30 seconds.
    • Make a hole in the center of the veggies. Pour one tablespoon of soy sauce and the eggs into the hole and scramble them into the hot cauliflower, stirring constantly, until cooked, about 1 minute.
    • Stir in the remaining soy sauce and the black pepper. Cook for 1 more minute.
    • Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve immediately.

    Video

    Notes

    This recipe becomes INCREDIBLY easy and fast if you use pre-chopped vegetables. You can get pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers. If you also use jarred minced fresh garlic and ginger, I would say that from start to finish, this recipe can be ready in 15 minutes.

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    Nutrition per Serving

    Calories: 170kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 638mg | Fiber: 3g | Sugar: 4g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Alice

      September 19, 2023 at 10:11 pm

      5 stars
      This is seriously just as good as regular fried rice. Even the kiddos loved it! Thank you!!!

      Reply
      • Vered DeLeeuw

        September 20, 2023 at 10:18 am

        Yay! I'm so glad you and your family enjoyed this recipe, Alice!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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