Cauliflower Fried Rice: A Healthy Twist on a Takeout Classic

Cauliflower Fried Rice

Craving fried rice but looking for something a little lighter?

This Cauliflower Fried Rice is here to satisfy your takeout dreams with half the calories and double the veggies!

Perfect for a quick weeknight dinner or meal prep, this recipe is as flavorful as it is wholesome.

The best part? It’s ready in under 30 minutes! Let’s dive in.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the Cauliflower Rice
Roughly chop a head of cauliflower and pulse it in a food processor until it resembles rice. Set aside.

Cook the Aromatics
Heat oil in a large skillet or wok over medium heat. Sauté garlic, ginger, and the white parts of the green onion until fragrant.

Add the Veggies
Toss in the diced carrots, peas, and any other veggies you love. Cook until they’re tender but still crisp.

Cook the Cauliflower Rice
Push the veggies to one side and add the cauliflower rice. Stir everything together, spreading it evenly in the pan for even cooking.

Add the Sauce and Eggs
Drizzle with soy sauce and sesame oil, and stir to combine. Scramble the eggs in a small bowl, cook them in the pan, then mix them into the rice.

Finish with Garnishes
Garnish with the green parts of the onion, sesame seeds, and a squeeze of lime juice for a fresh, zesty finish.

Pro Tips for Success

• Don’t overcrowd the pan: Cook in batches if needed to avoid steaming the cauliflower rice.
• Adjust seasoning: Start with a small amount of soy sauce and add more to taste.
• Add protein: Toss in cooked shrimp, chicken, or tofu for a more filling meal.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet for best results.
• Freezer: Cauliflower fried rice can be frozen for up to 1 month. Reheat directly from frozen on low heat.