Description
This cauliflower fried rice is a low-carb, veggie-packed stir-fry loaded with eggs, garlic, soy sauce, and your favorite mixed vegetables—ready in under 20 minutes.
Ingredients
1 head cauliflower, riced (about 4 cups)
2 eggs, beaten
1–1½ cups mixed vegetables (e.g., peas, carrots, edamame, scallions)
2 cloves garlic, minced
1 tsp grated ginger or ¼ cup diced onion (optional)
2–3 tbsp soy sauce or tamari (for gluten-free)
1 tsp sesame oil
1–2 tbsp neutral oil (canola or vegetable)
Optional: 1 tsp mirin or oyster sauce, red pepper flakes to taste
Instructions
Rice the Cauliflower: Pulse cauliflower florets in a food processor or grate manually until rice-like in texture. Set aside.
Cook Eggs: Heat a bit of oil in a skillet over medium heat. Scramble the beaten eggs until just set, then transfer to a plate.
Sauté Aromatics: In the same skillet, add a little more oil and sauté garlic, ginger, or onion until fragrant—about 30 seconds.
Add Cauliflower & Veggies: Increase heat to high. Stir in the cauliflower rice and mixed veggies. Cook for 3–4 minutes until just tender but still crisp.
Season: Add soy sauce (or tamari), mirin or oyster sauce if using, and any optional seasonings like red pepper flakes. Toss to combine.
Finish: Return scrambled eggs to the skillet. Stir everything together and drizzle with sesame oil. Add chopped scallions if desired.
Serve: Dish into bowls and serve hot. Optionally, pair with cooked chicken, shrimp, or tofu for added protein.
Notes
Use frozen cauliflower rice to save time—just thaw and drain well.
Avoid sogginess by cooking over high heat and adding sauce at the end.
This recipe is easily doubled and great for meal prep.
Add spicy elements like Sriracha, sambal oelek, or kimchi for a kick.
For vegan version, skip the eggs or sub with tofu scramble.
- Prep Time: 10 minutes
- Cook Time: 5–10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
