Cauliflower Fried Rice

Cauliflower fried rice is a low carb alternative to regular fried rice. Besides, it's a delicious Asian-style recipe, made in just 15 minutes!

If you're a cauliflower rice lover, you can make a big batch and use it throughout the week to make all kinds of dishes, like this cauliflower fried rice, which is so good and ready in just 10-15 minutes!

Fried rice has always been one of my all-time favorite Asian-style recipes and is also delicious made with cauliflower rice, instead of regular rice. In addition, it's lighter and a great way to include more veggies into your diet.

I try to include carbs in all my meals, so I prefer to eat cauliflower rice like a side dish, but if you're following a low-carb diet, feel free to use it as a rice replacer.

Many fried rice recipes call for eggs, so if you're a vegan like me, try to add some tofu scramble to this recipe, it's insanely good and a great source of plant-based protein.

How to make cauliflower fried rice – Step by step

• Add the oil to a skillet and when it's hot, add the garlic, onion, carrot, peas, salt, and pepper. Stir and cook over medium-high heat for about 5 minutes (photo 1).
• Add the corn kernels, stir and cook for 2 minutes (photo 2).
• Add the cauliflower rice (which it's already cooked following my cauliflower rice recipe) and stir until well combined (photo 3).
• Add the tamari or soy sauce, stir again and cook for 2-3 minutes (photo 4).
• Add the sesame oil and stir (photo 5). This step is optional.
• Serve immediately (photo 6) or keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months.

Pro tips

• This is a great recipe to use up your cauliflower rice leftovers. I like to make big batches of cauliflower rice and then I prepare simple 10 or 15-minute recipes throughout the week, like this one.
• Feel free to use any type of oil or replace it with some water or vegetable stock if you prefer an oil-free version of this recipe.
• Add any veggies, spices or herbs you have on hand.
• If you don't eat soy, use some coconut aminos instead of the tamari or soy sauce. You could also add some salt to taste instead.
• Sesame oil is completely optional, so omit it or use any other oil instead. However, if you're not going to use sesame oil, I wouldn't add other oil because I use it because of its flavor. I usually add a few drops to most of my Asian-style dishes.

Can you freeze cauliflower fried rice?

Yes! You can freeze it in an airtight container. It lasts about 1 to 2 months. Just transfer the container to the fridge the night before you’re going to use it and then reheat it in the microwave or a skillet (add more oil if needed).

What is cauliflower fried rice good with?

Although cauliflower rice can be used to make all kinds of recipes that call for rice and it’s pretty popular among people who follow a low-carb diet, I’m a huge healthy carb lover, so I usually enjoy it as a side dish, like any other veggie recipe.

I usually serve it with some plant-based protein (like beans, other legumes, tofu, seitan, tempeh, etc.) and some type of healthy or unrefined carb (like bread, pasta, potatoes, etc.).

However, my favorite way to enjoy this cauliflower fried rice is along with some tofu scramble (as regular fried rice is usually made with eggs) and cooked rice. I mix everything and add more tamari or soy sauce. SO GOOD!

Looking for more cauliflower recipes?

• Vegan Cauliflower Fried Rice
• Cauliflower Rice Risotto
• Vegan Cauliflower Soup
• Cauliflower Pizza Crust
• Aloo Gobi Matar

Did you make this cauliflower fried rice recipe?

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Cauliflower Fried Rice

Cauliflower fried rice is a low carb alternative to regular fried rice. Besides, it's a delicious Asian-style recipe, made in just 15 minutes!

5 from 2 votes

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Course: Main Dish, Side Dish

Cuisine: American

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 1 large head of cauliflower
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 2 cloves of garlic, minced
• ▢ ½ onion, chopped
• ▢ 1 carrot, peeled and chopped
• ▢ ½ cup peas, frozen or canned
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon ground black pepper
• ▢ ½ cup corn kernels, frozen or canned
• ▢ 1 tablespoon tamari or soy sauce
• ▢ ½ teaspoon sesame oil, optional

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Instructions

• Follow instructions for cauliflower rice. Set aside.
• Add the oil to a skillet and when it's hot, add the garlic, onion, carrot, peas, salt, and pepper. Stir and cook over medium-high heat until they start to golden brown (about 5 minutes).
• Add the corn kernels, stir and cook for 2 more minutes.
• Add the cauliflower rice (which it's already cooked following my cauliflower rice recipe) and stir until well combined.
• Add the tamari or soy sauce, stir again and cook for 2-3 minutes, stirring occasionally.
• Finally, add the sesame oil (optional), stir and serve immediately or keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months.

Notes

• The prep and cook time don't include the time you need to prepare the cauliflower rice.
• Feel free to use any type of oil or replace it with some water or vegetable stock.
• Add any veggies, spices or herbs you have on hand.
• If you don't eat soy, use some coconut aminos instead of the tamari or soy sauce. You could also add some salt to taste instead.
• Sesame oil is completely optional, so omit it or use any other oil instead.

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 19.8g | Protein: 6.3g | Fat: 4.5g | Saturated Fat: 0.7g | Sodium: 501mg | Fiber: 7g | Sugar: 7.6g