This cauliflower fried rice is rich and flavorful. While not identical to the real thing, it's very close. If you use pre-riced cauliflower, this recipe is ready in about 20 minutes, another big plus.
Cauliflower is 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. 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! My entire family loves it.
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, but it's prettiest 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: This neutral-tasting oil is perfect for cooking.
- Eggs: I use large eggs in most of my recipes, this one included.
- Soy sauce: I use reduced-sodium soy sauce. You can use a gluten-free alternative.
- Finishing touches: Black pepper, green onions, and sesame oil.
Variations
- You can use refined coconut oil instead of avocado oil. Ghee is another good option.
- Make this dish into a complete meal by adding two cups of shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, add two additional tablespoons of soy sauce.
- Make it spicy by adding ½ teaspoon of red pepper flakes.
Instructions
Apart from its incredible flavor, one of the best things about this recipe is that it's so easy to make. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Cook the cauliflower and onions in avocado oil. Add the bell peppers, garlic, and ginger.
Make a hole in the center of the veggies. Pour some of the soy sauce and beaten eggs into the hole and quickly scramble them into the hot cauliflower.
Stir in the remaining soy sauce and black pepper.
Turn the heat off and stir in the sesame oil. Sprinkle the dish with the green onions and serve.
Expert Tip
This recipe becomes incredibly easy and fast if you use pre-chopped vegetables. You can find pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers in most grocery stores.
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, making it an ideal choice for a weeknight dinner.
Recipe FAQs
Not exactly, but it's surprisingly close. Even basic cauliflower rice resembles white rice, especially when made with cheese and garlic.
While it's not exactly the same as the original, this dish is very close to the real thing, flavorful and satisfying. The first time I made it, I was surprised at how good it was.
Yes. Much like cauliflower steak and cauliflower stuffing, the flavor of the cauliflower does come through, although it's partly masked by the seasonings.
Yes. You can use frozen cauliflower rice, adding it to the saucepan while it is still frozen. There's no need to defrost it first.
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.
As suggested below, it becomes a complete meal if you stir in cooked shredded chicken.
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. The leftovers are delicious - almost as good as the freshly cooked dish. You can also freeze the cooled leftovers in freezer-safe containers for up to three months.
More Cauliflower Recipes
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Recipe Card
Easy Cauliflower Fried Rice
Video
Ingredients
- 2 tablespoons avocado oil
- 1 pound cauliflower - riced
- 1 cup onions - diced
- 1 cup bell peppers - diced
- 1 tablespoon fresh garlic - minced
- 1 tablespoon fresh ginger root - grated
- 3 large eggs - lightly beaten
- 6 tablespoons reduced sodium soy sauce - divided; or 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 1-2 tablespoons of water.
- Add the bell peppers and cook for 2 more minutes. Add the garlic and 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, for about 1 minute.
- Stir in the remaining soy sauce and black pepper. Cook for 1 more minute.
- Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve immediately.
Notes
- You can make this dish into a complete meal by adding two cups of shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, add two additional tablespoons of soy sauce.
- This recipe becomes incredibly easy and fast if you use pre-chopped vegetables. You can find pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers in most grocery stores. 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, making it an ideal choice for a weeknight dinner.
- You can use frozen cauliflower rice, adding it to the saucepan while it is still frozen. There's no need to defrost it first.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. The leftovers are delicious - almost as good as the freshly cooked dish. You can also freeze the cooled leftovers in freezer-safe containers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
