Super Easy Cauliflower Fried Rice Recipe


I love low-carb/paleo versions of normally high-carb recipes. 

It’s not that carbs are bad- heavens no! I love my doughnuts, and no-bake cookies, and breads, and pastas. Let’s face it, a world without carbs would be a sad world indeed. 

Image shows a close up of a large bowl of fried rice, with vegetables and scallions mixed in. Text above reads "Easy Peasy Cauliflower Fried Rice"

No, my thing with these low-carb substitutions is that they almost always use cruciferous vegetables in place of the relatively low-nutrient grains. 

So, in my book, low-carb and paleo copycat recipes are really just a clever way to dress up vegetables and eat more of them. 

More veggies?

I mean, don’t get me wrong—I love my veggies! I’ll gladly eat boiled cauliflower sprinkled with just a touch of sea salt and call it good. But the fact is, I probably won’t eat as much because, well, the truth is, the tastier the dish, the more of it gets eaten. 

Image shows a bowl of fried rice made with cauliflower instead of traditional rice.

Just ask my kids. Give them boiled grits with butter and salt (the way I grew up eating them), and they’ll pick at it a bit, but sprinkle some cheese and sausage on it, dress it up, and put it in a casserole dish. They devour that stuff

All of that to say, this cauliflower fried rice is about as tasty a vegetable dress-up as you can get. I may or may not have, once upon a time, devoured an entire batch all by myself. Plus, it’s kind of crazy, but these veggie dishes are almost always faster and easier to make than their less nutritious counterparts. 

So yeah, I’m a low-carb recipe fan every day of the week.

Super Easy Cauliflower Fried Rice Recipe

Image shows a collage of photos illustrating each step of how to make fried rice with cauliflower.

Super Easy Cauliflower Fried Rice Recipe

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This healthy take on a classic meal is going to be in your regular rotation for sure!

  • Author: Elise
  • Prep Time: 10-15 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 20-30 minutes
  • Yield: Varies


  • 1 Bag of cauliflower, thawed (or 1 medium head)
  • 2 Tablespoons sesame oil
  • 1 carrot, chopped
  • 1/3 cup frozen or fresh peas
  • 3 green onions
  • 1 clove garlic, chopped
  • 1 egg
  • 3 Tablespoons soy sauce


  1. Shred cauliflower, or pulse in food processor until it is fine enough to resemble rice.
  2. Sauté carrot, peas, and chopped green onion bulbs in oil until crisp-tender.
  3. Add garlic, and stir quickly.
  4. Add cauliflower, and stir-fry gently until tender, but not mushy.
  5. Beat egg, and pour over cauliflower mixture.
  6. Continue to stir coating cauliflower while egg cooks.
  7. Add soy sauce.
  8. Serve with garnish of chopped green onion stems.

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    1. The texture would be slightly different, more like cauliflower than rice, but it would still be good! 🙂

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