Super Easy Cauliflower Fried Rice. A low carb healthy meal loaded with veggies and eggs! Ready in under 20 minutes!
Cauliflower Fried Rice is always a weekly staple for dinner at my house. It’s super easy to make and takes just 20 minutes to throw together. This is a great clean out the fridge recipe! You can substitute whatever veggies you have on hand! You can leave it vegetarian or add in your favorite protein. Chicken, shrimp or beef would all be great in this!
How to make cauliflower fried rice
This cauliflower fried rice recipe couldn’t be easier. Start by heating butter in a large skillet then add in eggs and scramble until fully cooked. Remove them from the pan and set aside. Add carrots, onion and riced cauliflower to the same pan and cook until tender and lightly caramelized. Stir in garlic and cook for an additional minute. Add the eggs back to the pan and stir in soy sauce, oyster sauce, sesame oil and Sriracha. Serve immediately with sesame seeds and green onions for garnish, if desired.
How to make cauliflower into rice
The best way to rice cauliflower is in the food processor. I cut up cauliflower into large chunks then pulse until it resembles rice! It’s that easy! I like to rice a couple heads of cauliflower at a time then place the extra in a ziplock bag and freeze it up to 3 months. It makes it super easy to throw this recipe together with already frozen riced cauliflower! You can also use store bought frozen riced cauliflower. There is no need to thaw either! Frozen riced cauliflower can be added directly to the pan.
What to serve with cauliflower fried rice
- Slow Cooker Broccoli Beef
- General Tso’s Chicken
- 30 Minute Mongolian Beef
- Kung Pao Shrimp
- Chicken Lo Mein
Cauliflower Fried Rice
Super Easy Cauliflower Fried Rice. A low carb healthy meal loaded with tons of vegetables and eggs! Ready in under 20 minutes!
- 1 medium head cauliflower
- 2 tbsp unsalted butter, divided
- 3 eggs, whisked
- 2 medium carrots, small dice
- 1 small onion, small dice
- 3 cloves garlic, minced
- 1 cup frozen peas
- 3 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1-2 tsp sriracha or to taste
- sesame seeds for garnish, if desired
- green onions for garnish, if desired
Cut cauliflower into large chunks and add to a food processor. Pulse until the cauliflower resembles rice, set aside.
Meanwhile heat 1 tablespoon of butter in a large skillet.
Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
Add the remaining tablespoon of butter into the pan.
Add carrots, onion and riced cauliflower to the pan and cook until tender and lightly caramelized, 3-4 minutes.
Stir in garlic and cook for an additional minute.
Add the eggs back to the pan and stir in soy sauce, oyster sauce, sesame oil and Sriracha. Cook for 1-2 minutes to heat through.
Serve immediately with sesame seeds and green onions for garnish, if desired.