I’ll never forget the first time I swapped traditional rice for cauliflower in my fried rice. My husband walked into the kitchen, took one whiff of the garlic and ginger sizzling in the pan, and asked what smelled so good. When I told him it was cauliflower, he laughed. “No way ,that’s not regular fried rice,” he said. Five minutes later, his empty plate proved my point.
This low-carb cauliflower fried rice recipe changed how my family eats weeknight dinners. You get all the savory, umami-packed flavors of classic fried rice without the heavy carbs that leave you sluggish an hour later. The cauliflower absorbs every bit of sauce and seasoning, creating tiny flavor bombs in each bite. Plus, you can have dinner on the table in 20 minutes flat.
I started making this dish when my sister went on a low-carb eating plan. She missed takeout fried rice desperately, so I experimented until I nailed this version. Now it’s my go-to when I want something quick, satisfying, and guilt-free. The best part? My kids actually request seconds, which rarely happens with vegetables at my house.
Whether you’re watching your carbs, sneaking more veggies into your meals, or just curious about cauliflower rice, this recipe delivers. You’ll wonder why you didn’t try this sooner.
Ingredients
For the cauliflower rice:
- 1 large head of cauliflower (about 6 cups riced, or use 24 oz pre-riced from the store)
- 3 tablespoons avocado oil or sesame oil, divided
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix, thawed
- 3 green onions, sliced thin (white and green parts separated)
- 3 garlic cloves, minced fresh
- 1 tablespoon fresh ginger, grated fine
- 1 cup cooked protein (diced chicken, shrimp, or firm tofu works great)
For the sauce:
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon fish sauce (skip for vegetarian version)
- ¼ teaspoon white pepper
Quick swaps: Use coconut aminos instead of soy sauce for a gluten-free option. Don’t have fresh ginger? A teaspoon of ground ginger works in a pinch. Swap the peas and carrots for any veggie mix you have—broccoli florets, bell peppers, or snap peas all taste amazing here.
Instructions
1. Prepare your cauliflower rice. If starting with a whole head, cut it into florets and pulse in a food processor until it resembles rice grains. Work in batches so you don’t over-process. Aim for pieces about the size of cooked rice—not mush, not chunks. Press the riced cauliflower between paper towels or a clean kitchen towel to remove excess moisture. This step prevents soggy fried rice.
2. Mix your sauce ingredients. Whisk together the soy sauce, rice vinegar, sesame oil, fish sauce, and white pepper in a small bowl. Set this aside so it’s ready when you need it. Having everything prepped before you start cooking makes the process smooth and stress-free.
3. Scramble the eggs first. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and let them sit for 10 seconds before scrambling gently with a spatula. Cook until just set but still glossy, then transfer to a plate. You’ll add these back later, and cooking them separately keeps them fluffy instead of rubbery.
4. Cook the aromatics and veggies. Add another tablespoon of oil to the same pan. Toss in the white parts of the green onions, garlic, and ginger. Stir constantly for 30 seconds until fragrant—your kitchen should smell incredible right now. Add the peas and carrots, cooking for 2 minutes until heated through.
5. Fry the cauliflower rice. Push the veggies to one side and add the remaining tablespoon of oil to the empty space. Add the cauliflower rice and spread it out. Let it sit undisturbed for 2 minutes to get a slight crisp on the bottom. Stir everything together and cook for another 4-5 minutes, stirring occasionally. The cauliflower should be tender but not mushy.
6. Bring it all together. Add your cooked protein to the pan, then pour the sauce over everything. Toss well to coat. Fold in the scrambled eggs, breaking them into smaller pieces as you stir. Cook for one more minute so the flavors meld. Taste and adjust—you might want more soy sauce or a pinch of red pepper flakes for heat.
7. Finish and serve. Remove from the heat and stir in the green parts of the sliced green onions. Serve immediately while hot. This low-carb cauliflower fried rice tastes best fresh from the pan when the edges are still slightly crispy.
Nutritional Info
Each serving of this cauliflower fried rice delivers about 220 calories with roughly 12g protein, 8g carbs, and 15g healthy fats. Compare that to traditional fried rice at 350+ calories and 50g carbs per serving. You’re cutting carbs by 80% while loading up on fiber, vitamins C and K, and antioxidants from the cauliflower. The eggs add quality protein and keep you full for hours.
If you’re tracking macros, this recipe fits beautifully into keto, paleo, or low-carb meal plans. The healthy fats from avocado or sesame oil provide steady energy without spiking blood sugar. My friend, who’s pre-diabetic, makes this twice a week because it keeps her glucose levels stable.
Pairings & Sides
This cauliflower fried rice works as a complete one-pan meal, but you can elevate it with a few additions. I love serving it alongside:
Crispy chicken thighs – The rich, fatty skin contrasts beautifully with the light cauliflower base. Season the thighs with Chinese five-spice and roast them while you prep the rice.
Miso soup – A warm, salty broth balances the meal. Keep it simple with miso paste, tofu cubes, and wakame seaweed.
Asian cucumber salad – Slice cucumbers thin, toss with rice vinegar, a pinch of sugar, sesame seeds, and red pepper flakes. The cool, tangy crunch refreshes your palate between bites.
Egg drop soup – If you want something cozy, this classic Chinese soup takes 5 minutes and uses ingredients you probably already have.
For drinks, try unsweetened green tea or sparkling water with fresh lime. If you’re feeling fancy, a dry Riesling or sake complements the umami flavors without overpowering them.
Variations & Tips
Make it your own: This recipe begs for customization. Swap the protein weekly to keep things interesting—Monday could be shrimp, Wednesday leftover rotisserie chicken, Friday crispy tofu. I’ve even used ground pork or beef for a heartier version.
Spice lovers: Add sriracha, sambal oelek, or Korean gochugaru to the sauce. Start with a teaspoon and build from there. My teenage son douses his portion in chili oil and declares it “fire.”
Vegetable bounty: Clean out your fridge by tossing in mushrooms, snap peas, baby corn, or edamame. Just keep the total veggie volume around 2 cups so the pan doesn’t get overcrowded.
Meal prep friendly: This cauliflower fried rice stores well for 3-4 days in an airtight container. Reheat in a skillet with a splash of water to refresh the texture. Avoid microwaving if you can—it makes the cauliflower watery.
Common mistakes to dodge: Don’t skip pressing out the cauliflower moisture. Wet cauliflower steams instead of frying, and you’ll end up with mush. Also, resist the urge to stir constantly. Letting the cauliflower sit undisturbed creates those golden, crispy bits that make fried rice so good.
Budget tip: Pre-riced cauliflower from the freezer section costs more but saves time. Buy whole cauliflower heads when they’re on sale, rice them all at once, and freeze in portions. You’ll have cauliflower rice ready whenever the craving hits.
Kid-friendly hack: My picky eater devours this when I let her add a drizzle of sweet teriyaki sauce on top. Sometimes you need a little compromise to get veggies into tiny humans.
Conclusion
This low-carb cauliflower fried rice recipe proves healthy eating doesn’t mean sacrificing flavor or satisfaction. You get the comfort of takeout without the post-dinner food coma. The recipe adapts to whatever you have in your kitchen, making it perfect for those nights when you need dinner fast but don’t want to order in.
Start with this base recipe and make it yours. Add extra garlic because you love it. Throw in leftover steak from last night. Skip the eggs if you’re serving it as a side dish. Cooking should feel like play, not pressure.
Give this a shot tonight. I bet you’ll be like my husband—shocked that something so light can taste this satisfying. Your future self will thank you for having a reliable, delicious weeknight recipe that actually fits your lifestyle.
