Cauliflower fried rice is a keto friendly staple and so easy to make.
This cauliflower fried rice recipe has fresh veggies, chicken, and eggs cooked in a flavorful Asian-style sauce.
Light and Low Carb Fried Rice
- Quick and easy, this cauliflower fried rice is ready in only about 20 minutes, perfect for busy nights.
- This dish is low carb & gluten-free, packed veggies and lean chicken, for a nutritious and satisfying meal.
- Add your favorite veggies or protein to make this fried rice dish your own — so versatile.
- The soy sauce adds the perfect savory touch, making every bite delicious and full of flavor.
Fried Rice Fixings
Cauliflower: Look for a full, clean head of cauliflower, and be sure to remove any green leaves. For the best results, use a hand grater with larger holes for a bit of a larger “grain”.
Chicken: Use pre-cooked chicken for this recipe, or cook some while prepping the other ingredients. It’s also a great way to use up leftovers like shredded chicken or grilled chicken.
Vegetables: Any fresh or frozen low-carb vegetables are perfect in this recipe. Peas, zucchini, shredded cabbage, bean sprouts, and colorful red bell peppers are all great options.
Eggs: Eggs not only add flavor but add extra protein to this recipe.
Remix Your Fried Rice
Use strips of beef, shrimp, or pork in place of chicken. For even more protein and nutrients, add cooked quinoa to the cauliflower rice.
For a vegetarian meal option, omit the meat and add extra eggs.
Make it spicy with a splash of sriracha, chili paste, fresh ginger, or some red pepper flakes.
How To Make Cauliflower Fried Rice
- Sauté garlic, ginger, and onion in oil until fragrant.
- Add vegetables and cook (recipe below). Stir in cauliflower rice and cook until softened.
- Move everything to one side of the pan and cook the egg.
- Stir in remaining ingredients and serve once heated through.
Foolproof Fried Rice Tips
Riced cauliflower freezes beautifully, so why not make extra and freeze it in quart-sized zippered bags for quick, healthy sides anytime.
Cut vegetables into small pieces so you will get a taste of everything in each tasty bite.
Turn Leftovers into Tasty Treasures
Refrigerate leftovers in an airtight container for about 3 days.
Scoop leftover cauliflower fried rice in a lettuce cup, a low-carb wrap, or just enjoy it cold or re-heated for an energizing workday lunch. Form leftovers into patties with an egg (as a binder) and then fry in oil until crispy.
Tasty Cauliflower Rice Recipes
Did you enjoy this Cauliflower Rice Recipe? Leave a comment and rating below.
Cauliflower Fried Rice
Equipment
Ingredients
- 1 head cauliflower riced
- 1 tablespoon oil divided
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 2 green onions sliced, whites & greens separated
- 2 cups vegetables finely chopped
- 2 eggs
- 1 tablespoon soy sauce or tamari or to taste
- ½ teaspoon sesame oil
- 1 cup chicken pork or small shrimp, cooked and finely diced
Instructions
- In a skillet or pan, heat 2 teaspoons oil over medium heat. Add garlic, ginger and the white part of the green onion. Cook until fragrant. Stir in chopped vegetables and cook until tender, about 5 minutes.
- Add raw riced cauliflower and continue to cook until cauliflower is slightly softened (about 5 minutes).
- Push everything to one side. Add remaining teaspoon olive oil and scramble egg until cooked. Stir in soy sauce, sesame oil, chicken, and remaining green onion.
- Heat through and serve hot.
Notes
- Cut vegetables into small, even sized pieces for a tasty bit of every flavor in each bite.
- Refrigerate leftovers in an airtight container for about 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This is absolutely brilliant!! Love this combo and will definitely have to try it, thanks!
Thanks Moses, hope you enjoy it!
I’m all about 30 minute meals. I don’t have time for complicated in my life! Who does?
We agree, quick and easy meals are such a time saver! Perfect for those busy weeknight Hannah!
I’ve made a lot of similar recipes in my slow cooker. I wouldn’t be able to survive with out my slow cooker. Thanks for sharing your recipes.
You’re welcome Ashley!
These meatballs are special! I am the biggest fan of meatballs so I can tell when one is amazing.
I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white beans..so was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience…
Hope you enjoyed it, Ashley!