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Cauliflower Fried Rice - A Light, Flavorful Weeknight Favorite

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium head cauliflower, riced (about 4 cups), or 1 bag pre-riced cauliflower
  • 2 tablespoons avocado oil or neutral cooking oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1 cup frozen peas and carrots (no need to thaw)
  • 2 eggs, lightly beaten (skip or use tofu scramble for vegan)
  • 3 tablespoons low-sodium soy sauce, tamari, or coconut aminos, plus more to taste
  • 1 teaspoon sesame oil
  • 3 green onions, sliced (white and green parts divided)
  • 1 cup cooked protein (optional): shrimp, diced chicken, tofu, or edamame
  • Red pepper flakes or a drizzle of sriracha, to taste
  • Salt and black pepper, to taste
  • Lime wedges, for serving (optional)

Method
 

  1. Rice the cauliflower: If using a whole head, remove leaves and core. Cut into florets and pulse in a food processor until it resembles rice. Don’t overprocess or it will turn mushy.
  2. Preheat your pan: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil.
  3. Sauté aromatics: Add onion and cook 2–3 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant.
  4. Cook the veggies: Add peas and carrots. Stir-fry 2–3 minutes. If using proteins that need heating (like shrimp or chicken), add now and warm through.
  5. Push to the side and scramble: Move everything to one side. Add remaining 1 tablespoon oil to the empty space. Pour in beaten eggs and scramble until just set, then mix into the veggies.
  6. Add the cauliflower rice: Stir in riced cauliflower, breaking up clumps. Cook 4–6 minutes, stirring often, until tender but not soggy. You want a little bite.
  7. Season: Add soy sauce or tamari, sesame oil, white parts of the green onions, and a pinch of red pepper flakes. Toss to coat and taste. Add more soy or a pinch of salt and pepper if needed.
  8. Finish and serve: Remove from heat. Stir in green onion tops. Serve hot with lime wedges and extra sriracha if you like heat.