Cauliflower Fried Rice Recipe

a bowl full of cauliflower fried rice with peas and carrots.

5 from 1 vote

So many readers ask me how to make my fried rice and other recipes lower-carb. Fried rice is one of the easiest dishes to make low carb. I use riced cauliflower in place of regular rice to make my cauliflower fried rice recipe, and you still get every bit of that classic fried rice flavor.

Prep Time10

Cook Time10

Total Time20

Course: dinner, Main Course, Side Dish

Cuisine: American, Asian, Chinese

Diet: Gluten Free, Vegetarian

Servings:

Calories: 193kcal

Author: Lyuba Brooke

Ingredients

2 tbsp peanut oil (can substitute canola or vegetable oil)
1 small yellow onion
1 medium carrot
1 cup frozen peas
4 garlic cloves pressed
2 tsp grated fresh ginger optional
2 eggs
2 tsp low sodium soy sauce
4 cups riced cauliflower
3 tbsp low sodium soy sauce

Instructions

Cauliflower Rice:

Cut the leaves and the bulky stem off the cauliflower and discard. Wash cauliflower well and pat dry. Cut the head of cauliflower into 4-6 chunks. Use large holes side of the box grater to grate all the cauliflower chunks.

Cauliflower Fried Rice:

Dice carrots and onions, press garlic, grate ginger (if using), measure soy sauce, and whisk eggs in a bowl with soy sauce. Set everything aside.
Preheat a large pan or a wok first and then add peanut oil. Sauté diced onions, peas, and carrots until softened and starts to brown. Once it’s soft, take the veggies out of the pan and set aside.
Add a little bit of oil to the pan if needed and add garlic and ginger. Sauté just until fragrant and pour in whisked eggs. Stir eggs to scramble and when eggs are mostly done, add riced cauliflower. Stir until all mixed together and add veggies back into the pan.
Drizzle soy sauce all over and cook for about 3-5 minutes, slowly stirring often so the cauliflower cooks evenly.
Serve right away.

Notes

Grating tip: use the large holes on a box grater instead of a food processor for a bigger, more rice-like crumb, and less cleanup.
Frozen cauliflower rice: thaw and squeeze out excess water before using, to avoid a watery final dish.
Keeping the texture right: cook over high heat in a large, uncrowded pan so the cauliflower's moisture cooks off instead of steaming.

Nutrition