Cauliflower fried rice. You ever have those nights when you’re starving, craving something fried and salty and comforting… but the last thing you want is a food-coma or crazy carb overload? Me too. That’s actually how I landed on this cauliflower fried rice kick in my kitchen. I wanted takeout-level flavor, like eat-on-the-couch-in-pajamas kind, just without all the grease and guilt. If you love keto or low-carb dinners, you’ll probably want to peek at these keto stuffed peppers without rice—quickest way to feel like a kitchen genius, in my opinion.
What You’ll Need To Make Cauliflower Fried Rice
So alright, the good news: you do not need fancy gadgets. Just a box grater or food processor for the cauliflower. That’s the biggie. The essentials are a head of cauliflower, 2 eggs, a couple handfuls of frozen peas and carrots, one small onion, garlic, a splash of soy sauce, a glug of sesame oil, and honestly, any little bits of leftover chicken or shrimp if you want to beef it up (uh, not literally beef but you get me). I like to toss in green onions at the end. Gives it that zing.
You can use pre-riced cauliflower too. I won’t judge. Sometimes convenience wins. Oh, also—if you’re going to go for adding meat, make sure it’s already cooked. Saves your sanity. Trust me.
“Can’t believe I waited so long to try cauliflower fried rice! My picky husband didn’t even realize it wasn’t real rice. Total game changer for meal prep too.” – Stephanie R.
Tips for Making Cauliflower Fried Rice
I’ll be honest—first time I made this, it was a soggy disaster. Stuff needs to fry, not steam, so pat that cauliflower as dry as you possibly can. Squeeze it in a towel if you must; it’s worth the extra minute. Go for a big pan so all your “rice” has space to breathe and get a little color.
Don’t skimp on that sesame oil at the end. It’s the magic touch. I also like tossing in a pinch of red pepper flakes, just because life’s too short for bland “rice.” Oh! And don’t walk away while it’s cooking. It cooks way quicker than regular rice and can get weird if you ignore it.
Step 1: Prep the Cauliflower
Okay, basic truth: prepping the cauliflower is the only “hard” part and it’s not even hard. Remove the leaves. Chop into chunks. If you’re doing the traditional route—break out that box grater and work those arm muscles a bit. Or, food processor time: pulse until it looks kind of like little grains. Careful, don’t overdo it or you get cauliflower mush. Nobody wants mush. Throw it on a kitchen towel and press out as much water as you can. That’s it.
Step 2: Cook the Cauliflower Fried Rice
Heat a spoonful of oil in your biggest pan. Drop in the onions, let them get soft (I love that smell, don’t you?). Add garlic. Then peas and carrots—frozen straight from the bag is fine. Push those to one side, crack the eggs in, scramble ’em up. That’s when the riced cauliflower hops in. Keep stirring so nothing burns! After four-ish minutes, everything should look happy together. Add a couple glugs of soy sauce. Stir like you mean it. Finish with sesame oil and (if you feel fancy) green onions. Eat straight out of the pan or get civilized and use a plate—your call.
More Cauliflower Rice Recipes
If you like this whole cauliflower fried rice adventure, you’ll probably love exploring similar ideas. Sometimes I’ll swap in sriracha for a fiery night, or toss in leftover rotisserie chicken for extra protein. Cauliflower also works wonders in bowls and stuffed veggies—seriously, try it in keto stuffed peppers without rice if you’re in the mood for something hearty but different.
- Top with grilled shrimp or leftover rotisserie chicken for a protein boost
- Stir in pineapple and cashews for a little tropical flavor
- Sprinkle extra scallions and sesame seeds just before serving
You get the idea…cauliflower rice is sort of a blank canvas. So, go wild!
Common Questions
Q: Can I use frozen cauliflower rice?
Sure thing! Just thaw it, then squeeze out all the water you can. Nobody enjoys soggy fried rice.
Q: How do you store leftovers?
Pop them in a sealed container in the fridge. Stays tasty for three days (honestly, sometimes I like it cold for lunch).
Q: Can I make it vegan?
Totally—skip the eggs and toss in some tofu or more veggies.
Q: What’s the best way to avoid mushy cauliflower fried rice?
Dry the cauliflower well, use a hot pan, and do not overcrowd!
Why You’ll Want to Eat This Every Week
So if you made it this far, I hope you’re as excited as I get about quick, healthy, straight-up delicious meals like cauliflower fried rice. You seriously don’t miss the real thing, and it comes together faster than delivery. Plus, it’s fun to improvise with whatever’s hiding in your fridge. Looking for more ideas? Check out Cauliflower Fried Rice – Once Upon a Chef for a classic take, or get speedy with the 15 Minute Cauliflower Fried Rice Recipe – Pinch of Yum if you want your meal fast. You can also see how Cauliflower Fried Rice – Light and Healthy makes their version completely gluten free. Give this a shot tonight—I’m pretty sure it’ll be seeing regular action in your weeknight lineup. Let me know how it goes or if you try any wild combos!