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Get some extra veggies in your life with this easy cauliflower fried rice recipe. Riced cauliflower is cooked with other veggies, garlic, ginger and soy sauce for one delicious side.
Easy Cauliflower Fried Rice Recipe
If you sometimes find cauliflower rice a little underwhelming, then you have to try this simple cauliflower fried rice recipe.
Seasoned with garlic, ginger, soy sauce, and hoisin, it’s cooked with eggs and other veggies for a delicious side to serve with your favorite Chinese main dishes.
Be sure to try my Cauliflower Au Gratin and Cauliflower Mash too!
Why You’ll Love this Healthier Fried Rice Recipe:
- QUICK AND EASY: Ready to serve in 30 minutes, this is a great side dish for any day of the week.
- HEALTHIER: Cauliflower is a great substitute for rice, not only because it’s low carb, but it also contains lots of vitamins, minerals and antioxidant. This is a great way to get some extra veggies into your diet.
- ONE PAN: All cooked in a skillet on the stovetop, clean up is a breeze!
How to Make Cauliflower Fried Rice
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the ginger and garlic paste til fragrant.
- Add in the cauliflower rice and cook til thawed.
- Add in the veggies.
- Stir in the sauces.
- Push the rice to one side and add the eggs.
- Once part cooked, mix the eggs with the rice.
- Enjoy!
In general, any fried rice recipe is not gluten free due to the use of soy and hoisin sauce. To make it gluten free, swap in tamari or coconut aminos in place of the soy sauce and make sure you are using a gluten free hoisin sauce.
This cauliflower fried rice is great for weekly meal prep. Once cooled, store in an airtight container, and it will keep well in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave to serve.
A standard bag of frozen mixed vegetables (including peas, carrots, corn, and green beans) works great here. You could also sub in a mix of your family’s favorite frozen veggies, such as broccoli, edamame, or bell peppers.
I love the convenience of frozen cauliflower rice, and it’s widely available in stores now. If you have a head of cauliflower to use up, though, it’s easy to rice it to use in this recipe. Just cut it into florets and pulse in a food processor or blender until it’s broken up. If using fresh, the cooking time will shorten a little, and you can add it to the skillet at the same time as the other vegetables.
Storage Instructions
Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions
Freeze leftover cauliflower fried rice in an airtight container for up to 3 months. Allow rice to thaw overnight in the refrigerator before reheating.
Make It A Meal
Turn this side dish into a full meal by adding some pan-fried shrimp, pork, chicken, or tofu!
Cook From Frozen
There’s no need to defrost the cauliflower rice before adding it to the skillet. It will quickly defrost in the pan.
This cauliflower fried rice is a great healthy alternative and it tastes delicious to boot! So simple and easy to make and loaded with flavor, I’m pretty sure this will become a family favorite!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Cauliflower Fried Rice Recipe
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Get some extra veggies in your life with this easy cauliflower fried rice recipe. Riced cauliflower is cooked with other veggies, garlic, ginger and soy sauce for one delicious side.
Instructions
-
Add the oil to a large skillet set over medium heat.
2 teaspoons olive oil
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Add the garlic and ginger paste and stir and cook for 30-45 seconds, or until fragrant.
1 teaspoon minced garlic or garlic paste, 1 teaspoon minced fresh ginger or ginger paste
-
Add the cauliflower and let it cook for 6-8 minutes, or until it has thawed completely and most of the liquid has evaporated.
32 ounces riced cauliflower
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Add the veggies and stir and cook for another minute.
2 cups frozen mixed vegetables
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Stir in the soy sauce and hoisin sauce and let the rice cook for 5 more minutes, stirring every minute or so.
¾ cup soy sauce, 2 tablespoons hoisin sauce
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Push the rice to one side, spray the other side with non-stick spray, and add the eggs.
2 large eggs
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Let the eggs cook for 2-3 minutes or until the bottoms are completely white. Stir the eggs and let the yolks harden a bit before mixing the eggs into the rice and cooking for another 2-3 minutes.
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Serve garnished with freshly chopped green onions if desired.
Becky’s tips
- Storage: Store rice in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Make It A Meal: Turn it into a full meal by adding some pan-fried shrimp, pork or shredded chicken.
- GF Swap: Make it gluten-free by swapping the soy sauce for tamari or coconut aminos.
Nutrition Information
Calories: 210kcal (11%) Carbohydrates: 30g (10%) Protein: 15g (30%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 82mg (27%) Sodium: 2702mg (117%) Potassium: 1008mg (29%) Fiber: 9g (38%) Sugar: 7g (8%) Vitamin A: 4740IU (95%) Vitamin C: 119mg (144%) Calcium: 99mg (10%) Iron: 3mg (17%)
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