Why You’ll Love This Recipe

I love how this dish delivers all the comfort and flavor of fried rice without the heavy carbs. It’s fast, customizable, and uses up fridge odds and ends. The cauliflower disguises itself as rice, soaking up soy and sesame flavors, making it perfect even for cauliflower skeptics ⁣.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cauliflower head (riced, about 4 cups)
Eggs, beaten
Mixed vegetables (like peas, carrots, edamame, scallions)
Garlic, minced
Optional aromatics: ginger, onion
Soy sauce or tamari
Sesame oil
Neutral oil (canola, vegetable)
Optional: mirin or oyster sauce, red pepper flakes

directions

Rice the cauliflower: I pulse cauliflower florets in a food processor or grate them until they resemble rice grains
Scramble the eggs: In a large skillet or wok over medium heat, I drizzle oil and scramble the eggs until just set. I transfer them to a plate ⁣.
Aromatics go in: I add more oil and sauté garlic (and ginger or onion if using) until fragrant, about 30 seconds
Cook cauliflower and veggies: I increase heat to high, then stir in riced cauliflower and mixed veggies, cooking quickly so the cauliflower stays slightly crisp, about 3–4 minutes ⁣
Add sauce: I stir in soy sauce, maybe a dash of mirin or oyster sauce, and seasonings like red pepper flakes or sugar—adjusting to taste ⁣.
Combine eggs: I return the scrambled eggs to the skillet, toss everything together, then finish with a drizzle of sesame oil and chopped green onions.
Serve hot: I dish it into bowls and enjoy it right away or pair it with protein like chicken or shrimp.

Servings and timing

Serves: 4
Prep time: ~10 minutes
Cook time: ~5–10 minutes
Total time: ~15–20 minutes

Variations

Protein boost: Add cooked chicken, shrimp, or ground beef—just warm them in the pan before adding cauliflower ⁣
Vegan swap: Omit eggs or use scrambled tofu, and add extra veggies like bell peppers, broccoli, or kale ⁣
Flavor twist: Stir in kimchi and top with a poached egg for a spicy, tangy bowl ⁣
Sauce twist: Add oyster sauce, extra sesame oil, or a splash of rice wine vinegar for depth ⁣.
Gluten-free: Use tamari instead of soy sauce and swap oyster sauce for coconut aminos.

storage/reheating

I store leftover cauliflower fried rice in an airtight container in the fridge for up to 4 days. When reheating, I warm it in a skillet over medium-high heat with a drizzle of oil or broth to refresh the flavors—microwaving works too, though it softens the cauliflower slightly.

FAQs

Can I use frozen cauliflower rice?

Yes—just thaw and drain off excess moisture first. I’ve found thawed cauliflower may need a minute longer in the pan ⁣

Why is my cauliflower soggy?

That often happens if it’s cooked too long or salted early. I cook it quickly over high heat and add soy sauce later, to keep it crisp ⁣.

Do I have to grate cauliflower myself?

Nope—store-bought riced cauliflower works great. I just check it’s well-drained before cooking ⁣

Can I meal prep this?

Absolutely. It reheats well and is great for make-ahead bowls. If you want fresh texture, I reheat the base and add fresh scallions or herbs just before serving.

How do I make it spicy?

I add red pepper flakes, sambal oelek, Sriracha, or mix in spicy kimchi—just drizzle over after plating or stir in at the end.

Conclusion

Cauliflower Fried Rice is one of my go-to dishes when I want something quick, healthy, and satisfying. It gives me all the feel-good flavor of takeout, but with veggie power and minimal effort. I love how easy it is to tailor—perfectly adaptable and always hits the spot.