If you love Chinese food but don’t love the carbs, then I promise you, you’ll be obsessed with this low-carb cauliflower fried rice. It’s so quick to make thanks to the frozen veggies! Serve it alongside my gluten-free chicken teriyaki for a complete low-carb meal!
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This recipe is one of those that came about by necessity, and one that took off in my home. I needed to avoid grains, but I missed rice. (I was on the Whole30, and the protocol eliminates grains to see how it helps with inflammation.) Being South Asian, that is no surprise! Enter cauliflower rice! The new blank canvas for all your favorite flavors. I’ve made plain and turmeric-flavored cauliflower rice (featured in my cookbook!). They both pair well with curries and other South Asian dishes!
What you’ll love about this recipe
Besides the fact that this fried rice is quick, it is:
Easy to make. There’s minimal prep work. The only prep needed is chopping onions and whisking the eggs!
Healthier than takeout. This cauliflower fried rice is lower in carbs than regular fried rice!
Chinese restaurants use a lot of sugar and salt in their recipes. Seed oils and soy can also be problematic for those on a diet protocol. This recipe is gluten-free, Whole30, and paleo. You can make it keto-friendly by substituting the peas and carrots with bell peppers.
Just like the real thing. My family could not tell! 😉 Enough said!
Ingredient Notes
Frozen vegetables: I buy frozen riced cauliflower, but you can use fresh cauliflower rice. Or make your own at home in a food processor. Make sure not to process the cauliflower too finely, though, as it will turn to mush when cooking.
Soy sauce/Coconut aminos: I use coconut aminos instead of soy sauce to keep it gluten-free. You can also use gluten-free soy sauce, but it will not be Whole30-, keto-, or paleo-compliant. Coconut aminos are also sweeter, so adjust the amount accordingly.
Vinegar: White or rice, both work.
How to make fried rice with frozen cauliflower rice
Sauté the aromatics. Sauté the onion on medium-high heat till translucent. Next, add the ginger and garlic, and sauté for 30 seconds until aromatic.
Add the veggies. Increase the heat to high (This is crucial to avoid a soggy result) and add the peas, carrots, and riced cauliflower to the pan.
Add the rest of the seasonings. Add coconut aminos, vinegar, salt, and pepper to the veggies and stir to coat.
Cook. Level out and leave the veggies undisturbed. After two minutes, stir and toss the veggies and level, and let them cook for another couple of minutes. Move the rice to the side to make room for the whipped eggs. Add those to the pan and let them cook undisturbed. Once the eggs are set, break them up into chunks with the spoon and mix everything.
Finish off. Switch off the heat, drizzle the cauliflower fried rice with sesame oil, and top with the scallions.
Some helpful tips
- Chinese cooking involves a lot of stir-frying and high-heat cooking, and so demands a fast-paced workflow. This recipe is no different. Hence, it is important to gather all your ingredients, chop the onions, and whip the eggs before starting (mise en place) to cook.
- Cook on high heat to ensure the frozen cauliflower rice doesn’t release water and gets slightly charred.
- I often get my cauliflower rice frozen for the sake of convenience but it is pretty easy to make your own. If you do make it yourself, make sure you don't process it too fine or else it'll turn into mush.
- Toasted sesame oil at the end gives the rice an umami flavor characteristic of Chinese cuisine but definitely isn't detrimental to the dish!
Storage
You can store the rice in an airtight container in the fridge for up to 4 days.
Reheat in a pan on the stovetop or in the microwave.
Ways to serve cauliflower fried rice
Make it a meal. You can serve this Whole30 cauliflower rice with my Gluten-free Teriyaki Chicken.
Add a salad. Choose between my Cucumber and Carrot Salad, Thai Salad, or Viral Cucumber Salad.
If you try this recipe, I’d appreciate it so much if you could leave a review and rate it ⭐️⭐️⭐️⭐️⭐️in the comments below! I love hearing feedback, and the recipe rating helps others decide if they want to make this recipe. You can also share your creations and tag me on Instagram @eatdrinkpure
This recipe was originally published in June 2021. It has been updated with detailed instructions and pictures to help you.
Quick Cauliflower Fried Rice (low-carb)
Ingredients
- 1 lb frozen cauliflower rice *See notes
- 2 tbsp avocado oil or any neutral oil.
- 1/2 onion diced. *See notes
- 1 cup peas and carrots frozen
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons coconut aminos Or sub with soy sauce. *See notes
- 2 tablespoons vinegar rice or white
- 2 eggs whisked
- 1/2 teaspoon roasted sesame seed oil
- 1 stalk spring onion green part chopped
Instructions
- On medium-high heat, heat the oil in a large saute pan or wok.
- Add onions and stir till translucent, about 3 minutes. Add ginger and garlic and stir for another 30 seconds.
- Turn the heat to high and add the frozen veggies. Break up the cauliflower rice, mix the veggies, and leave them undisturbed in the pan for 2 minutes. After 2 minutes, stir and level out for another 2 minutes. This is so that the veggies get slightly charred. We don't want soggy cauliflower. Next, add soy sauce, vinegar, salt, and pepper. Stir and then move the rice aside and add the whipped eggs to the pan. Leave undisturbed till the eggs are almost set. Break up the eggs into chunks and mix everything. Turn off the heat.
- Lastly, add the sesame oil and scallions and serve immediately.
Notes
- I often get my cauliflower rice frozen for the sake of convenience, but it is pretty easy to make your own. If you make it yourself, make sure you don't process it too fine, or else it'll turn into mush when cooking.
- I like freshly diced onion as it lends a depth of flavor to the dish, but you can skip it if short on time or use the sliced white bulb of a green onion instead. You’ll be using the green part as garnish, so there will be zero waste.
- If you substitute the coconut aminos with soy sauce, add a tablespoon and taste test before adding more. Coconut aminos is lower in sodium content and thus slightly sweeter than soy sauce.
- Toasted sesame oil at the end gives the rice an umami flavor characteristic of Chinese cuisine, but it isn't detrimental to the dish!
Nutrition
Sami Shah says
Could hardly tell it was cauliflower, 10/10 would recommend.