Easy Cauliflower Fried Rice – Low Carb & Delicious

Why You’ll Love This Recipe 🥢💚

There are so many reasons to fall head over heels for this Cauliflower Fried Rice recipe, but let’s narrow it down to the top four. Ready? Let’s dig in!

1. Low-Carb, High Satisfaction

Whether you’re keto, low-carb, gluten-free, or just trying to sneak in more veggies, this dish is a total win. It satisfies those takeout cravings without the guilt—and without the bloated belly.

2. Quick & Easy Meal for Any Day of the Week

From freezer to fork in just 25 minutes! Perfect for those busy weeknights when cooking feels like a chore but you still want something warm, tasty, and homemade.

3. Flexible & Family-Friendly

Got picky eaters? No worries. This recipe is ultra-adaptable. Add shrimp, chicken, tofu, or even more veggies. Everyone can make it their own.

4. Budget-Friendly & Minimal Clean-Up

You’ll be using just one pan, a handful of affordable ingredients, and everything cooks up fast. That means less time washing up and more time enjoying your evening!

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Introduction: From Rice Lover to Cauli-Connoisseur 🍚💥

Let’s be real: fried rice is one of the best comfort foods on the planet. It’s savory, salty, satisfying, and filled with little bits of everything you love. But if you’re watching your carb intake or just trying to eat a bit cleaner, traditional rice can be a roadblock. Enter the superstar: Cauliflower Fried Rice!

This isn’t one of those sad “healthy” dishes that taste like punishment. No sir. This is fried rice, reimagined—with all the rich umami flavors, crispy bits, and comforting textures, but without the heavy starch. It’s the kind of recipe that turns skeptics into believers and cauliflower haters into die-hard fans.

Whether you’re cooking for one or feeding a crowd, this recipe brings joy, ease, and satisfaction to your kitchen. Let’s dive in and get that wok sizzling!

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Ingredients with Measurements 🥦🥕

Here’s everything you’ll need to create this tasty Cauliflower Fried Rice magic:

• 🥦 10 ounces frozen cauliflower (283g) – You can use fresh if you’d like, but frozen keeps it quick and simple.
• 🥕 1/2 cup frozen peas and carrots (75g) – Add bright color and mild sweetness.
• 🌿 2 stalks green onion – Sliced, for a fresh and peppery flavor.
• 🧅 1/4 diced yellow onion – Adds classic savory depth.
• 🥚 1 large egg – For texture and protein.
• 🧄 2 teaspoons minced garlic – Hello, flavor bomb!
• 🥢 2 tablespoons soy sauce – Use low-sodium if preferred.
• 🦪 1 teaspoon oyster sauce (or dark soy sauce) – Brings rich umami notes.
• 🧂 Salt and pepper to taste
• 🛢️ Vegetable oil – For cooking and sautéing.

Optional: Add chili flakes for heat, sesame oil for nuttiness, or protein like shrimp, chicken, or tofu for a more filling dish!

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Step-by-Step Directions 👩‍🍳👨‍🍳

Let’s break it down into easy-to-follow steps so you can get this on the table fast.

🔪 Step 1: Prep the Cauliflower Rice

If you’re using frozen cauliflower rice, microwave it just over half the suggested time on the package. You want it partially thawed but not mushy.

Pro Tip: After microwaving, wrap the cauliflower rice in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Too much water will turn your fried rice into soggy rice pudding. Ew.

Set aside.

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🧊 Step 2: Cook the Veggies

In a non-stick pan or wok on medium heat, add a drizzle of vegetable oil. Toss in your frozen peas and carrots and sauté until the ice has melted and the veggies are heated through.

Add in the yellow onion and green onion, stirring until the yellow onion becomes translucent. Remove this colorful medley from the pan and set aside.

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🥄 Step 3: Make the Sauce

In a small bowl, mix together:

• 2 tablespoons soy sauce
• 1 teaspoon oyster sauce (or dark soy sauce)

This simple slurry will coat everything with a savory, umami-packed glaze.

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🍳 Step 4: Scramble the Egg

Crack your egg into a bowl and beat it. In the same pan, add a tiny splash of oil and scramble the egg until it’s fully cooked. Remove and set aside.

Chef’s Hack: Cook the egg first so it doesn’t get lost in the stir-fry chaos. You want soft, fluffy bites of egg, not scrambled dust.

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🔥 Step 5: Fry the Cauliflower Rice

Add a bit more oil to the pan, turn the heat up to medium-high, and toss in the cauliflower rice. Break it up and spread it out so it cooks evenly. Fry for about 1 minute, then pour in the sauce and stir-fry quickly to coat.

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🍽️ Step 6: Combine & Serve

Lower the heat, and add back the veggies and scrambled egg. Mix everything together thoroughly and cook for another 1–2 minutes just until heated through.

Taste and season with additional salt and pepper if needed.

Serve hot and enjoy every last spoonful!

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Serving Suggestions & Presentation Tips 🍽️✨

This Cauliflower Fried Rice is more than just a side dish—it can be a complete meal with a little creative twist. Here are a few ways to serve it up like a pro:

🥢 Serve It in a Bowl with Chopsticks

Add toasted sesame seeds, a drizzle of sesame oil, and chopped scallions on top for that Instagram-worthy flair.

🍤 Top It with Protein

Add grilled shrimp, teriyaki chicken strips, tofu cubes, or even a soft-boiled egg for a protein boost.

🌶️ Add Heat

Mix in a spoonful of chili garlic sauce or top with red pepper flakes for a spicy variation.

🥬 Lettuce Wrap Style

Scoop the cauliflower rice into romaine lettuce leaves for a light, crunchy handheld meal.

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Storage Tips: How to Store & How Long It Lasts 🧊🕒

Got leftovers? Lucky you!

🥡 Refrigerating

Store any leftover cauliflower fried rice in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave, and it’ll taste just as good.

❄️ Freezing

Want to freeze it? You can! Let the rice cool completely, then transfer it to a freezer-safe bag or container. It’ll last up to 2 months.

When ready to eat, thaw in the fridge overnight or microwave straight from frozen and reheat in a hot skillet to get some of the crisp back.

Important Note: The texture may soften a little after freezing, but it will still be delicious!

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FAQs: Your Cauliflower Fried Rice Questions Answered 🔍🥄

1. Can I use fresh cauliflower instead of frozen?

Absolutely! Just pulse florets in a food processor until rice-like. Be sure to squeeze out any moisture after cooking lightly.

2. Is this recipe keto-friendly?

Yes! Just skip the peas and carrots (or use lower-carb veggies like zucchini or bell pepper), and it fits perfectly in a keto meal plan.

3. How can I make it vegan?

Replace the egg with tofu scramble or omit it entirely. Use a vegan-friendly oyster sauce substitute or more soy sauce.

4. Can I meal prep this for the week?

Yes, it reheats beautifully. Make a big batch and portion it into containers for grab-and-go lunches.

5. Is cauliflower fried rice gluten-free?

It can be! Just be sure to use gluten-free soy sauce (like tamari) and verify your oyster sauce is GF-certified.

6. How do I make it taste more like takeout?

Add a drizzle of sesame oil at the end and don’t skimp on the garlic or onion. A dash of white pepper adds authenticity, too!

7. Can I add more veggies?

Of course! Mushrooms, bell peppers, snow peas, and baby corn are all excellent additions.

8. What type of oil is best for stir-frying?

Neutral oils like vegetable oil, avocado oil, or peanut oil are best due to their high smoke points.

9. Why is my cauliflower rice soggy?

You likely didn’t remove enough moisture. Always squeeze out the excess water, especially if using frozen cauliflower.

10. Can I double the recipe?

Yes, just make sure your pan is large enough to avoid overcrowding and soggy rice. Cook in batches if needed.

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Final Thoughts: Cauliflower Fried Rice FTW! 🥳🍚

This Cauliflower Fried Rice is a deliciously simple dish that delivers big flavor with minimal effort. It’s fast, flexible, and feels like a cheat meal—but it’s totally clean and veggie-packed. Whether you’re eating low-carb, gluten-free, or just want to sneak more vegetables into your life, this recipe is a must-try.

So grab your pan, fire up that burner, and let cauliflower be the hero tonight. You won’t miss the rice—promise. 💥