Cauliflower Fried Rice
This cauliflower fried rice is a healthy, low-carb takeout favorite! Ready in 20 minutes, keto-friendly, flavorful, and perfect for meal prep.
Ingredients
1 medium head cauliflower, riced (about 4 cups)
1 tablespoon sesame oil
2 cloves garlic, minced
½ cup carrots, finely diced
½ cup peas (fresh or frozen)
½ cup bell pepper, diced
2 large eggs, beaten
3 tablespoons soy sauce or tamari
3 tablespoons green onions, chopped
Salt and black pepper, to taste
Instructions
Rice the cauliflower using a food processor or box grater; set aside.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add garlic and sauté for 30–60 seconds until fragrant.
Stir in carrots, peas, and bell pepper; cook 3–4 minutes until tender-crisp.
Push vegetables to one side, add eggs, and scramble until just set.
Add cauliflower rice and stir to combine everything evenly.
Cook for 5–7 minutes, stirring occasionally, until cauliflower is tender and fluffy.
Drizzle soy sauce, season with salt and pepper, and mix well.
Remove from heat, garnish with green onions, and serve hot.
Notes
- Dry cauliflower is key: Excess moisture causes soggy fried rice.
- High heat works best: Helps evaporate moisture quickly.
- Don’t overcook: Cauliflower should be tender, not mushy.
- Protein add-ins: Chicken, shrimp, tofu, or eggs work perfectly.
- Soy-free option: Use coconut aminos for a paleo version.
- Frozen cauliflower rice: Works fine—cook longer to remove moisture.