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Easy Flavor-Packed Cauliflower Fried Rice Recipe with Vegetables That Impress

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A quick and easy cauliflower fried rice packed with vegetables and bold flavors, perfect for a healthy, low-carb alternative to traditional fried rice.

Ingredients

Scale
  • 1 medium head cauliflower, riced (about 1 1/2 to 2 cups)
  • 1 cup diced carrots
  • 1 cup frozen peas, thawed or fresh
  • 1/2 cup diced bell peppers (any color)
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable or canola oil
  • 2 large eggs, lightly beaten (optional)
  • Salt and pepper, to taste
  • Red chili flakes (optional)

Instructions

  1. Rice the cauliflower: Remove leaves and core, break into florets, and pulse in a food processor until rice-sized grains form. Alternatively, grate with a box grater. Set aside.
  2. Prep the veggies: Dice carrots, bell peppers, slice green onions, and mince garlic and ginger.
  3. Scramble the eggs: Heat 1 teaspoon vegetable oil in a skillet over medium heat, pour in beaten eggs, scramble gently until cooked, then transfer to a plate.
  4. Sauté aromatics and veggies: Add remaining oil to skillet, increase heat to medium-high, sauté garlic and ginger for 30 seconds until fragrant. Add carrots and bell peppers, cook 3-4 minutes until slightly tender but crisp.
  5. Add cauliflower rice: Stir into skillet with veggies, cook 5-7 minutes stirring frequently until cauliflower softens but retains bite and develops a slightly toasted aroma.
  6. Season and combine: Pour in soy sauce and sesame oil, stir to coat. Add peas and scrambled eggs back in, mix gently and cook 2 more minutes to heat through.
  7. Final touches: Season with salt, pepper, and optional red chili flakes. Toss in sliced green onions and stir once more before serving.

Notes

Pat riced cauliflower dry before cooking to avoid sogginess. Use high heat for subtle caramelization but stir frequently to prevent burning garlic or ginger. Scramble eggs gently and add back at the end to keep texture light. Adjust soy sauce and sesame oil to taste. Leftovers keep well refrigerated for 3-4 days and reheat gently.

Nutrition

Keywords: cauliflower fried rice, low carb, healthy dinner, vegetable fried rice, gluten free, easy recipe, quick meal, vegetarian option

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