Made with riced cauliflower, this Cauliflower Fried Rice is a veggie packed meal that everyone will love! Super easy to make in a couple of minutes.

I love fried rice and love how you can put SO much veggies in one dish. However, sometimes I want to have more veggies in it so swapping the rice for cauliflower rice is an easy way to have this recipe packed to the hilt with healthy goodness!

Plate of cauliflower fried rice with sriracha on top with a spoon.

Why You’ll Love This Recipe

This cauliflower fried rice is made so quickly. That’s actually the secret. Cauliflower rice gets soggy if it is being cooked for too long so once it hits the pan, it needs to cook real quick.
It’s so good that you won’t even miss the rice. I love rice. H loves rice even more. When he was eating this cauliflower fried rice, he loved it and didn’t “weird” or feel like the recipe was lacking without rice.
This fried rice can be enjoyed warmed or chilled! Leftovers taste delish!

What You’ll Need

eggs — add a splash of milk to the eggs to make it fluffier if desired.
salt
butter — use unsalted butter since we are already adding salt.
olive oil
onion
garlic
cauliflower rice — fresh or frozen
soy sauce
oyster sauce
sesame oil
sriracha
peas — frozen is what I use
toasted cashews

How to Make Cauliflower Fried Rice

Sautéing onions and garlic in a skillet.

Beat the eggs in a bowl with a whisk and season with salt. Add a splash of milk if desired.
On a skillet on medium-low heat, melt the butter and add the eggs to the skillet.
With a wooden spoon or spatula, scramble the eggs by pulling the cooked outer edges in towards the centre of the skillet and then making figure 8s with the spoon. Repeat until cooked through and set aside the eggs.
To the same skillet, add the olive oil, diced onions, and minced garlic. Add a pinch of salt and sauté for 2 to 3 minutes.

Adding cauliflower rice and sauce to the skillet.

Mixing the cauliflower rice with peas and roasted cashew.

Add the cauliflower rice, soy sauce, oyster sauce, sesame oil, and sriracha.
Stir to combine (less than one minute) and add in the frozen peas, toasted cashews, and the scrambled eggs to the pan. Stir to combine.
Once combined, remove from the heat and serve with some green onions and more sriracha if desired.

Tips and Notes

Don’t have toasted cashews? Swap for peanuts! If you don’t have raw cashews, just add it to a sheet pan and bake them at 350F for 5 to 7 minutes, until golden and toasty!
You can easily double this recipe.
You can also add rice to this rice to bulk it up. When starting, I served it with 1 cup of rice added in to ease H into the idea of cauliflower fried rice.
I use frozen cauliflower rice. You can use fresh or frozen but if frozen, do not thaw. Add to the skillet straight from frozen. The cauliflower rice will be soggy if you thaw it before cooking.
Feel free to add some shredded chicken to this veggie fried rice for extra protein.
Try this Shrimp Fried Rice from Kathryn’s Kitchen for another variation!

How to Make Cauliflower Rice

There are a few ways to make cauliflower rice:

Buy it. That’s what I did. You can buy frozen cauliflower rice at almost any grocery store in their frozen aisle.
Use a food processor. You can cut a cauliflower head into quarters and add it to a food processor. Blitz it until they’re roughly rice like pieces. Work in batches if needed and avoid over processing it or it’ll be too fine.
Use a box grater. Quarter a cauliflower head and run it through the medium sized holes of a box grater to rice the cauliflower.

If you don’t have a food processor or a box grater, you can use a knife and just mince them manually.

Cauliflower Fried Rice

Made with riced cauliflower, this Cauliflower Fried Rice is a veggie packed meal that everyone will love! Super easy to make in a couple of minutes.

5 from 1 vote

Print Rate

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Ingredients

3 eggs
⅓ tsp salt
1 tbsp butter
1 tbsp olive oil
1 small onion, diced
1 tbsp minced garlic
340 grams cauliflower rice, fresh or frozen
1 tbsp soy sauce
1 tbsp oyster sauce
½ tbsp sesame oil, or 1 tbsp
2 tbsp sriracha
1 cup peas, frozen
½ cup toasted cashews, or 1 cup

Instructions

Beat the eggs in a bowl with a whisk and season with salt. Add a splash of milk if desired.
On a skillet on medium-low heat, melt the butter and add the eggs to the skillet.
With a wooden spoon or spatula, scramble the eggs by pulling the cooked outer edges in towards the centre of the skillet and then making figure 8s with the spoon. Repeat until cooked through and set aside the eggs.
To the same skillet, add the olive oil, diced onions, and minced garlic. Add a pinch of salt and sauté for 2 to 3 minutes.
Add the cauliflower rice, soy sauce, oyster sauce, sesame oil, and sriracha.
Stir to combine (less than one minute) and add in the frozen peas, toasted cashews, and the scrambled eggs to the pan. Stir to combine.
Once combined, remove from the heat and serve with some green onions and more sriracha if desired.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: Healthy

Nutrition Disclaimer

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