⭐ Why You’ll Love This Recipe
- Low-Carb & Healthy: All the flavor of classic fried rice with a fraction of the carbs.
- Fast & Easy: Ready in just 15 minutes from start to finish.
- Perfect for Meal Prep: Stores well and reheats beautifully.
- Veggie-Packed: Carrots, peas, cauliflower, and eggs add color, protein, and nutrients.
- Versatile: Customize it with chicken, shrimp, tofu, or extra veggies.
This quick and healthy Cauliflower Fried Rice is a low-carb alternative to traditional fried rice, made with riced cauliflower, carrots, peas, eggs, and a savory stir-fry sauce. It’s ready in minutes and perfect for weeknight dinners or meal prep.
Prep Time: 8 minutes
Cook Time: 7 minutes
Cook Temperature: Medium-High Heat (stovetop)
Total Time: 15 minutes
Servings: 4
Ingredients
Main Ingredients
- 4 cups riced cauliflower (fresh or frozen)
- 1 cup frozen peas
- 1 cup diced carrots
- 2 large eggs, lightly beaten
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or ½ tsp ground ginger)
- 2 tbsp sesame oil or avocado oil
- Salt and pepper to taste
Stir-Fry Sauce
- 3 tbsp soy sauce (or coconut aminos)
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Optional: ½ tsp sriracha for heat
Directions
- Prep the ingredients: Make sure cauliflower is riced and vegetables are chopped.
- Make the sauce: Whisk soy sauce, rice vinegar, sesame oil, and sriracha (if using). Set aside.
- Cook the eggs: Heat 1 tbsp oil in a large skillet over medium-high heat. Add beaten eggs and scramble until set. Remove to a plate.
- Sauté aromatics: Add remaining oil to the skillet. Add garlic and ginger; cook for 30 seconds.
- Cook the veggies: Add peas and carrots. Stir-fry 2–3 minutes until softened.
- Add cauliflower rice: Stir in riced cauliflower and cook 3–4 minutes until tender but not mushy.
- Add sauce and eggs: Return eggs to the pan and pour in the sauce. Stir to combine.
- Finish with green onions: Toss and taste, adjusting seasoning if needed.
- Serve immediately.
Recipe Notes & Variations
Variations
- Add Protein: Chicken, shrimp, tofu, or beef strips mix in perfectly.
- Veggie Boost: Add mushrooms, bell peppers, edamame, or zucchini.
- Low-Sodium Option: Use low-sodium soy sauce or coconut aminos.
Tips
- To prevent soggy cauliflower rice, cook over high heat and avoid overcrowding the pan.
- Frozen cauliflower rice works great—no thawing needed.
- Add more sauce if you prefer stronger flavor.
🍽️ Nutrition Information (Per Serving)
(Recipe makes 2 servings — 1 serving shown below)
- Calories: 265
- Protein: 24g
- Carbohydrates: 14g
- Dietary Fiber: 4g
- Total Fat: 12g
- Saturated Fat: 2g
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 2g
- Cholesterol: 170mg
- Sodium: 650mg
- Sugar: 5g
- Vitamin A: 60% DV
- Vitamin C: 90% DV
- Calcium: 6% DV
- Iron: 10% DV
Tools You’ll Need
- Large Skillet or Wok – Get on Amazon
- Wooden Spoon or Spatula – Get on Amazon
- Cutting Board – Get on Amazon
- Chef’s Knife – Get on Amazon
- Small Mixing Bowl – Get on Amazon
