Cauliflower Fried Rice
This Cauliflower Fried Rice is so good, you won’t even miss the real thing! Watching your carbs but still want something delicious? Cauliflower Fried Rice is here to save the day! Perfect for picky eaters, weeknight meals, or impressing your health-conscious friends. Bonus? It’s quick, easy, and just as satisfying as your favorite takeout—without the regret
Cauliflower is one of the most versatile veggies out there. You can turn it into mashed potatoes, soup, pizza crust, breadsticks, and yes—even rice! It’s the perfect swap for grains when you’re looking to lighten things up or sneak in more veggies.
Cauliflower Fried Rice is a quick, flavorful, Asian-inspired dish made with riced cauliflower, onion, carrot, garlic, ginger, soy sauce, eggs, and avocado oil. It’s the best way to enjoy the flavors of Chinese fried rice while keeping things nutritious and fresh.
This Cauliflower Fried Rice Recipe is ~DAIRY-FREE~GLUTEN-FREE~GRAIN-FREE~NUT-FREE~PALEO~WHOLE30~VEGETARIAN
Why Make Cauliflower “Fried Rice”
Still debating whether Cauliflower Fried Rice deserves a spot on your table? Let me make it easy for you. This dish delivers all the flavor of real fried rice—without the carb overload. It’s light yet satisfying, making it a guilt-free option that still tastes indulgent. And the best part? It’s ridiculously easy to whip up in just 15 minutes, making it a lifesaver for those chaotic weeknights.
Aside from being quick and delicious, this recipe is also highly customizable. Want extra veggies? Toss them in. Craving some protein? Add shrimp, chicken, or tofu. Meal prepping for the week? It stores beautifully in an airtight container for days. Even the pickiest eaters in my life (looking at you, carb-lovers) have admitted, “Okay… this is actually good.” That’s when you know it’s a keeper!
Perhaps you are a flexitarian, or have different dietary needs… you will be happy to learn that this recipe is grain-free, Paleo, keto, vegetarian and vegan. All this zest, freshness and health in one simple and delicious bowl of cauliflower fried rice. Like I said, look no further!
Ingredients – What You Need to Make Cauliflower “Fried Rice”
To make this cauliflower fried rice recipe, you will need:
Cauliflower, cut into small pieces (or pre-riced cauliflower from Trader Joe’s, because efficiency)
Red onion, finely chopped
Carrots, diced
Avocado oil (or refined coconut oil for a mild flavor)
Fresh ginger, minced
Garlic, minced and garlic paste (for extra depth of flavor)
Eggs- Optional
Gluten-free soy sauce (or coconut aminos for a lower-sodium option)
Onions, chopped (plus extra for garnish)
Green peas
Red pepper flakes (optional, but live a little!)
Rice vinegar
Sesame oil
Fried shallots (for that extra crunch)
Sesame seeds
Fresh cilantro for garnish
How to Make Fried Cauliflower Rice?
Prepare the Cauliflower Rice: First, wash the cauliflower like it’s the most precious thing in the kitchen. (We all know how good cauliflower is, right?) Remove the florets, and cut them into smaller pieces. Toss them into a food processor in batches if necessary. Pulse until you get that rice-like texture—think fluffy and not mushy! Over-process, and it’s mashed cauliflower for you. If you’re feeling old-school or don’t have a food processor, grab a box grater or a sharp knife and finely chop away.
Shortcut: No judgment here, but you can always grab pre-riced cauliflower at the store. It’s in the produce or frozen section, and it’ll save you a few minutes of chopping—more time for savoring!
Heat the Oil: In a large nonstick skillet or wok (don’t worry, this isn’t a fancy chef-only tool), heat up some avocado oil over medium heat. We’re cooking with heart here, so let’s get that oil nice and hot without burning it.
Sauté the Aromatics: Now, the magic begins! Add red onion, garlic, and fresh ginger to the pan. These aromatics will fill your kitchen with the kind of scent that’ll make your neighbors start knocking. Cook them for about 3-5 minutes, just until they’re fragrant and soft.
Add the Veggies: Stir in the carrots, and let them cook for another 5 minutes. They’ll add a pop of color and a slight sweetness to balance the savory flavors.
Add the Cauliflower Rice: Toss in your cauliflower rice and a little garlic paste (yes, please!). Stir-fry this mixture over medium-high heat for about 10 minutes. The goal here is to soften the cauliflower and let it soak up all the wonderful flavors. Don’t rush it—patience, my friend!
Cook the Eggs: Here’s where you give the dish some extra protein power! Push the veggie mixture to the side of the pan, create a little space, and pour in your beaten eggs. Scramble them up until they’re fully cooked. Stir them into the rest of the dish once they’re ready.
Final Touch: Add a splash of soy sauce, and stir everything together. Now you’ve got that savory depth you’re after. This is where the magic really happens.
Garnish & Serve: Almost done! Top your creation with some fresh green onions, cilantro, and black sesame seeds for that fancy finishing touch. You’re now ready to serve this beauty to friends, family, or just yourself (because you deserve it). Enjoy!
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What to Serve With
Cauliflower “fried rice” is incredibly versatile and can be customized to fit your mood! You can get creative with whatever veggies and protein you have on hand—salmon or shrimp add a nice richness, but beef, chicken, tofu, or tempeh work just as well. For extra flavor and health benefits, I love tossing in shiitake or lion’s mane mushrooms. These add earthy depth and are packed with immune-boosting goodness.
For a little extra richness, top your fried rice with a fried egg—the runny yolk makes everything extra indulgent. And, if you’re in the mood for something crispy, serve the rice with a side of egg rolls or drizzle it with some hot oil for a spicy kick. You could even pair it with a crispy cauliflower pizza crust for a veggie-packed double whammy! The options are endless, and the flavor is always on point.
You can get creative and add any veggies and protein you like – really any vegetables you have on hand! I like to use salmon or shrimp. You can also add beef, chicken, tofu or tempeh. I also like to add medicinal mushrooms such as shitake or lion’s mane. They have amazing health benefits and add lots of flavor to the dish.
Frequently Asked Questions – FAQ
1. Can I use frozen cauliflower rice?
Of course! Just remember to squeeze out any excess liquid before cooking. Otherwise, you’ll end up with a soggy mess—trust me, no one wants that.
2. How do I store leftovers?
Lucky you, there’s leftover cauliflower fried rice! Store it in an airtight container in the fridge for up to 4 days, or freeze it for 2-3 months. But, a little tip: frozen cauliflower rice may lose some of its magic after being reheated.
3. Can I use white rice instead?
Well, then it wouldn’t be “cauliflower” fried rice, would it? But sure, you can swap it out if you really want to. Just follow the same steps and enjoy your white rice version—no judgment here!
4. Is this dish good for a medically restrictive diet?
This dish is naturally gluten-free and lower-carb, making it a great option for various diets. But, always check the nutritional info to make sure it fits your specific needs!
5. Can I freeze it?
I wouldn’t recommend freezing the cooked cauliflower fried rice. It tends to get mushy when thawed since it absorbs the sauce. But, if you’re prepping, uncooked cauliflower rice is perfect for freezing and will hold up just fine!
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Cauliflower Fried Rice
Ingredients
- 1
Cauliflower
medium-sized stems removed, cut into florets
- 2 cups
Carrot
diced
- 2 tbsp
Avocado oil
divided - 1 Onion
red, diced
- 2 cloves
garlic cloves
minced
- 1 tsp
ginger
minced
- 2 tbsp lemon juice
- 2
eggs
lightly beaten
- 3/4 cup
cilantro
chopped
- 3 tbsp
soy sauce
gluten-free or coconut aminos
salt and pepper
freshly ground pepper, to taste
- 4
green onions
sliced lengthwise, for topping
- 1 tbsp
black sesame seeds
optional for topping - 1/2 cup
cilantro
for topping
Instructions
- Pulse the cauliflower in a food processor (in batches) until it resembles small grains of rice.
- Heat 1 1/2 tablespoons of avocado oil in a large skillet over medium heat.Sauté the onion until soft, about 5 minutes. Add the garlic and ginger. Cook, constantly stirring, for 30 seconds, until fragrant. Add carrots and cook for another 5 min. Add cauliflower rice and cook for 10 minutes, until soft, then add garlic paste and stir. Add salt and pepper, to taste. Make sure that the cauliflower is not mushy.
- Beat 2 eggs in a bowl and pour over the cauliflower, stirring until the eggs are set.
- Remove from heat and stir in the gluten-free soy sauce.Top with cilantro, sliced green onions and black sesame seeds (if using). Serve immediately.
Nutrition
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