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20-Minute Cauliflower Fried Rice: The Ultimate Low-Carb Takeout Swap

A mound of golden-colored cauliflower rice mixed with scrambled egg, peas, and carrots, topped with fresh green onions.

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Make this quick, flavorful cauliflower fried rice in under 20 minutes. It is a perfect low-carb rice substitute that tastes like your favorite takeout meal, ideal for busy weeknight dinners.

Ingredients

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  • 4 cups fresh cauliflower rice (or frozen, thawed)
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 large eggs, lightly beaten
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon ground ginger
  • 1/2 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the cauliflower rice if using fresh: pulse raw cauliflower florets in a food processor until they resemble grains of rice.
  2. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat.
  3. Add the beaten eggs to the skillet. Scramble quickly until just set, then remove the eggs and set them aside.
  4. Add the diced onion, carrots, and garlic to the same skillet. Sauté for 3 minutes until the onion softens.
  5. Add the cauliflower rice to the skillet. Cook, stirring frequently, for 5 to 7 minutes until the moisture evaporates and the rice is tender-crisp.
  6. Stir in the peas, soy sauce, ground ginger, and white pepper. Cook for 1 minute to combine flavors.
  7. Return the scrambled eggs to the skillet. Toss everything together until heated through.
  8. Serve immediately, garnished with sliced green onions.

Notes

  • For the best texture, press down on the cauliflower rice in the pan to allow some moisture to escape while cooking.
  • If you want a richer flavor, substitute 1 tablespoon of the soy sauce with 1 teaspoon of oyster sauce (if not keeping strictly vegetarian).
  • This recipe works well for meal prep; store cooled rice in an airtight container for up to 4 days.

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