I love Chinese takeout, but sometimes I need something a little healthier. When I get the craving, this cauliflower fried rice really hits the spot! I cook riced cauliflower with other veggies, garlic, ginger, and soy sauce for one delicious side. This fried cauliflower 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!
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I am a big fan of riced cauliflower. It’s low-carb, but it also contains lots of vitamins, minerals, and antioxidants. The texture of this cauliflower fried rice is really similar to my favorite vegetable fried rice, but so much healthier. For this recipe, I kept things super simple with frozen veggies and easy seasonings. It’s a real weeknight hero when I don’t feel like cooking.
What’s in This Cauliflower Fried Rice Recipe?
- Garlic + Ginger: Create a savory and spicy base of flavor. Fresh or paste both work well.
- Riced Cauliflower: 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.
- Mixed Vegetables: 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.
- Soy Sauce: Adds savory and umami flavor to the cauliflower.
- Hoisin Sauce: Adds a touch of sweetness and deepens the flavor.
- Eggs: Add a great source of protein and texture!
Tips for Success
- There’s no need to defrost the cauliflower rice before adding it to the skillet. It will quickly defrost in the pan.
- 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.
- Turn this side dish into a full meal by adding some pan-fried shrimp, pork, chicken, or tofu!
How to Store and Reheat
This cauliflower fried rice is a great recipe for weekly meal prep. Once cooled, store it in an airtight container, and it will keep well in the fridge for up to 3 days or in th freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating it gently on the stovetop or in the microwave to serve.
Serving Suggestions
I love serving this cauliflower fried rice as a healthy side dish with my favorite takeout dishes, like Sweet and Sour Pork, Honey Chicken, and Vegetable Lo Mein.
Cauliflower Fried Rice Recipe
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 teaspoon minced garlic or garlic paste
- 1 teaspoon minced fresh ginger or ginger paste
- 32 ounces riced cauliflower frozen (2 bags)
- 2 cups frozen mixed vegetables thawed
- ¾ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 large eggs
- Green onions for serving (optional)
Instructions
- Add the oil to a large skillet set over medium heat.2 teaspoons olive oil
- 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
- Add the veggies and stir and cook for another minute.2 cups frozen mixed vegetables
- 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
- Push the rice to one side, spray the other side with non-stick spray, and add the eggs.2 large eggs
- 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.
- Serve garnished with freshly chopped green onions if desired.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cauliflower Fried Rice Step by Step
Sauté the Aromatics: Add 2 teaspoons of olive oil to a large skillet set over medium heat. Add 1 teaspoon of minced garlic (or garlic paste) and 1 teaspoon of minced ginger (or ginger paste) and stir and cook for 30-45 seconds, or until fragrant.
Cook the Cauliflower: Add 32 ounces (2 bags) of riced cauliflower and let it cook for 6-8 minutes, or until it has thawed completely and most of the liquid has evaporated.
Add the Veggies: Add 2 cups of frozen mixed veggies and stir and cook for another minute.
Season the Rice: Stir in ¾ cup of soy sauce and 2 tablespoons of hoisin sauce and let the rice cook for 5 more minutes, stirring every minute or so.
Scramble the Eggs: Push the rice to one side, spray the other side with non-stick spray, and add 2 large eggs. 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. Serve garnished with freshly chopped green onions if desired.
