How to make cauliflower fried rice with fresh or frozen cauliflower in 15 minutes. It is SO TASTY my kids thought it was real rice. Their eyes were a size of a saucer when I told them it’s cauliflower. It is so easy, it makes to our Friday night menu. You know how I feel about cooking on a Friday night?! Just like you. Exactly!
What Is Cauliflower Rice?
Cauliflower rice is mock or faux rice where cauliflower is processed until “rice” texture.
How Do You Make Cauliflower Rice?
- Separate large head of cauliflower into florets.
- Cut florets and stems in smaller chunks.
- Working in batches, add to a food processor and process until “rice” texture.
- Do not overcrowd otherwise “rice” will be mushy!!!
MY LATEST RECIPESHow Much One Head of Cauliflower Makes?
If you pick medium head of cauliflower, you should end up with 4 cups of cauliflower “rice” which is a good amount to make this cauliflower fried rice recipe.
Can I Use Store-Bought Cauliflower Rice?
Yes! I prefer store-bought because it saves time and its coarse texture resembles more real rice than homemade. Pre-made cauliflower rice is made with stems, that’s why more firm texture. That’s one of the reasons children were impressed.
Can I Use Frozen Cauliflower Rice?
Yes! In fact, I want you to do that. That’s what I did and there is no point to thaw the cauliflower rice. Buy a few bags of fresh “rice” and freeze. Then use in cauliflower rice recipes without thawing.
How Many Carbs in Cauliflower Fried Rice?
1.25 cups or 1/4th of the recipe contains only 20 grams of carbs making this great low carb dinner.
Can I Add Chicken to This Cauliflower Fried Rice?
Yes! Use ground chicken or finely chopped boneless chicken breast and saute first in a pan before adding other ingredients. Proceed with recipe.
Is Cauliflower Fried Rice More Healthy than Traditional Fried Rice?
Well, fried rice using cauliflower contains more vegetables, less carbs and less crap compared to a restaurant one. Homemade fried rice using brown rice is healthy too. It just depends on a day, whether you need/want more veggies, less carbs etc.
How to Make Cauliflower Fried Rice
- Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add onion, garlic, ginger, carrot, peas and cook for 4-5 minutes, stirring occasionally.
- Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.
- Add cauliflower rice, stir and cook until warmed through. I used frozen!!! Don’t thaw it, just add to a skillet.
- Push cauliflower rice to the side and add honey and soy sauce, stir well. If using thick honey, hot skillet is perfect for melting it.
- Sprinkle with green onion and serve.
More Cauliflower Rice Recipes
- 25 cauliflower rice recipes
- Thai cauliflower rice
- Cauliflower rice, chicken and beans
- Cauliflower risotto
Cauliflower Fried Rice
How to make Cauliflower Fried Rice with fresh or frozen cauliflower in 15 minutes. It is SO TASTY my kids thought it was real rice. Healthy, low carb, super light and flavourful.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp ginger, minced
- 1 large carrot, diced
- 1 cup peas, frozen
- 2 tbsp toasted sesame oil
- 4 eggs, large
- 1 lb bag of cauliflower rice, fresh or frozen
- 1 tbsp honey or maple syrup
- 3 tbsp soy sauce
- 3 onion sprigs, finely chopped
Instructions
- Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add onion, garlic, ginger, carrot, peas and cook for 4-5 minutes, stirring occasionally.
- Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.
- Add cauliflower rice (don’t thaw frozen one), stir and cook until warmed through.
- Push cauliflower rice to the side and add honey and soy sauce, stir well. Sprinkle with green onion and serve.
Store: Refrigerate in an airtight container for up to 3 days.
Notes
You can make your own cauliflower rice BUT I prefer store-bought because it saves time AND its coarse texture resembles more real rice than homemade. I swear my kids’ eyes were a size of a saucer when I told them it’s not real rice.
Did you make this recipe? Please give it a star rating in the comments.
Quick Question: Are there significant health benefits to the cauliflower as opposed to using brown rice?
The only difference cauliflower is lower in calories and carbs. So, you would have to eat more cauliflower to feel fuller but will consume less carbs. Both are whole foods that are good for you! It’s just a lighter alternative for those who are watching their weight.:) Brown rice is very good too!
Your cauliflower rice looks so fluffy, colorful…I guess I would say “authentic” but without all the fat and additives from the Asian buffet. Speaking of Asian Buffet, I visited one last week, and after consciously eating so healthy since the New Year, I felt HORRIBLE after my buffet dinner. It’s not that I ate so much, it’s that EVERYTHING tasted the same — which was sugar-saturated and oily. I could almost feel the organic nutrients I have been absorbing taking up the fight with against MSG, cheap chicken w/additives, and low quality beef. I will not be visiting again anytime soon, I felt so physically bad.
Anyway back to your glorious dish….Made this last night. I can’t quite convince myself to buy pre-riced cauliflower when I can get 2 large heads for $4 right now and make my own. Because I used my own riced cauliflower, it didn’t come out as “fluffy” as yours looks, but the taste…OMG! It was delicious!! The ginger and garlic brighten the flavor of this dish so nicely. I added chicken to mine for a one pot meal. If I had opened a Fortune Cookie at the end of dinner, it would have said, “Quick, Tasty Meal Nourishes the Body and Leaves Time for the Soul.” Another winner dinner!! Thanks
★★★★★
Yeah, eating out after you eat healthy at home doesn’t taste as good. You can taste all the crap.
Glad you enjoyed. You can also add shrimp. I think with store-bought rice they process the stems after selling the florets separately, that’s why it’s less mushy and bigger “grain”.