Low-carb fried rice using riced cauliflower
Cauliflower Fried Rice
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Cauliflower Fried Rice
Low-carb fried rice using riced cauliflower
★4.7(19)
All the flavors of classic fried rice with riced cauliflower instead of rice. Loaded with vegetables, egg, and savory soy-sesame sauce.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cauliflower fried rice is the low-carb swap you will actually crave. It cooks faster than rice, absorbs flavors beautifully, and packs in extra vegetables.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
Whether you are a seasoned cook or just getting started, Cauliflower Fried Rice is a recipe that rewards attention to detail. Side dishes are where creativity shines without the pressure of being the star. This recipe takes advantage of that freedom, using bold seasoning and smart technique to produce something far more interesting than a basic afterthought.
Ingredients
Instructions
- 1
Rice the cauliflower by pulsing florets in a food processor until rice-sized. Squeeze out excess moisture.
- 2
Heat sesame oil in a large wok or skillet over high heat. Scramble the eggs, break into pieces, and set aside.
- 3
In the same wok, stir-fry diced vegetables for 2 minutes.
- 4
Add riced cauliflower and cook 3-4 minutes over high heat until slightly golden and dry.
- 5
Add soy sauce, scrambled egg, and green onions. Toss to combine and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
CauliflowerBroccoli rice
Slightly different flavor, same concept
Soy sauceCoconut aminos
Soy-free, slightly sweeter
RiceQuinoa or cauliflower rice
Quinoa adds more protein and a slightly nutty flavor. Cauliflower rice is the lightest option — saute it briefly to remove excess moisture before using.
Tips & Storage
Pro Tips
Buy pre-riced cauliflower to skip the processing step.
Squeeze moisture from the riced cauliflower for the best texture.
Add shrimp, chicken, or tofu for a complete meal.
Finish roasted vegetables with a drizzle of something bright — lemon juice, balsamic, or a good finishing oil — to wake up the flavors after roasting.
Undercook vegetables slightly if you plan to reheat them. They will continue cooking when warmed, and this prevents the mushy texture of twice-cooked vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a hot skillet or wok for best texture. Microwave works but will be softer.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background of the plate.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates8g
Fat12g
Fiber580mg
Sugar4g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Does it taste like rice?
- The texture is similar but lighter. The seasonings make it taste like fried rice.
- How many carbs?
- About 8g net carbs per serving compared to 45g for regular fried rice.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
- Can I freeze this?
- Cooked grains, roasted vegetables, and most cooked sides freeze well for up to 2 months. Cool completely first, then portion into freezer bags and press out the air. Raw salads and delicate preparations do not freeze well.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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