Cauliflower Fried Rice
Takeout-style fried rice with fluffy egg, garlic, ginger and a savory tamari finish — all the wok flavor, none of the rice.
Nutrition per serving
1 heaping cup- Net carbs
- 6.9g
- Calories
- 180kcal
- Protein
- 9.2g
- Fat
- 12g
- Total carbs
- 11 g
- Fiber
- 3.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken fried rice: Diced chicken thigh, stir-fried first and tossed back in at the end, turns the side into a one-pan dinner.
- After the eggs come out, add a little of the remaining oil and stir-fry the chicken over high heat for 5–6 minutes, until browned and cooked through (165°F/74°C). Set it aside with the eggs.
- Carry on with the aromatics and cauliflower, and return the chicken with the eggs at the end.
Shrimp fried rice: Plump seared shrimp folded in at the end, takeout-style.
- After the eggs come out, sear the shrimp in a little of the remaining oil over high heat for 1–2 minutes per side, just until pink and opaque. Set them aside with the eggs.
- Fold the shrimp back in with the eggs at the very end — they turn rubbery if they cook along with the rice.
Kimchi fried rice: Chopped kimchi gives the rice a tangy, spicy kick, and the peas come out to keep the carbs down. Top each bowl with a fried egg if you like.
- Stir-fry the kimchi with the garlic and ginger for 2 minutes, until it smells toasty and the edges start to caramelize, before adding the cauliflower.
- Use just 1 tablespoon of tamari and add the kimchi juice with it; taste before adding more.
- Also add
- Also add
-
3 tbsp frozen peasleave out - Also add
Estimated cost $5.83 for 4 servings ($1.46 each) · how we estimate
Instructions
-
Rice the cauliflower (see Perfect Cauliflower Rice for the methods) and spread it on a towel-lined sheet pan to dry while you prep everything else. Fried rice moves fast, so have every ingredient measured and next to the stove.
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Heat 1 teaspoon of the oil in a wok or 12-inch (30 cm) skillet over medium-high heat. Pour in the eggs and scramble gently for about 1 minute, until just set in soft curds. Slide them onto a plate.
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Add the remaining oil and turn the heat to high. Add the green onion whites, garlic and ginger and stir-fry for 30 seconds, just until fragrant.
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Add the cauliflower and spread it across the pan. Let it sit for 1–2 minutes between stirs so it can brown, cooking 6–8 minutes in total, until tender-crisp and toasted in spots.
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Stir in the peas for 1 minute. Push the rice to the sides, pour the tamari into the cleared center so it sizzles, then toss everything together. Return the eggs, breaking them into bite-size pieces.
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Take the pan off the heat, drizzle with the sesame oil, scatter over the green onion tops and season with pepper. Serve hot.
Tips for success
-
Treat it like day-old rice: riced cauliflower left uncovered in the fridge for a few hours (or overnight) is drier and fries up with more chew. - Use the biggest, hottest pan you have and cook in two batches if your skillet is smaller than 12 inches — crowded cauliflower steams instead of frying. Add the tamari only at the end; salt added early draws out water and makes the rice soggy.
- Make it a meal by tossing in diced cooked chicken, shrimp or leftover pork with the peas, or serve it next to beef & broccoli or chicken stir-fry.
Nice to have, not needed
- A wok gives the most smoky, charred flavor, but a 12-inch skillet works — cook in two batches if yours is smaller.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Stir-fry in a hot skillet with a few drops of oil for 3–4 minutes (6–8 from frozen) so the grains stay separate.
Prep tip: Pack it with a protein for grab-and-go lunches; it reheats better in a pan than in the microwave.
Refrigerate up to 4 days. Reheat in a hot skillet rather than the microwave so the grains stay distinct.
Variations
3 variations, each with its own ingredients and macrosChicken fried rice
ProteinDiced chicken thigh, stir-fried first and tossed back in at the end, turns the side into a one-pan dinner.
- + 12 oz boneless, skinless chicken thighs
6.9 g net · 283 kcal · 26 g protein · 16 g fat · ≈$2.20 per serving (same net carbs as the original)
Shrimp fried rice
ProteinPlump seared shrimp folded in at the end, takeout-style.
- + 12 oz shrimp
6.9 g net · 252 kcal · 26 g protein · 13 g fat · ≈$3.33 per serving (same net carbs as the original)
Kimchi fried rice
FlavorChopped kimchi gives the rice a tangy, spicy kick, and the peas come out to keep the carbs down. Top each bowl with a fried egg if you like.
- tamari or soy sauce → tamari or soy sauce
- + 1 cup kimchi
- no frozen peas
6.4 g net · 178 kcal · 8.8 g protein · 12 g fat · ≈$1.93 per serving (−0.5 g net carbs vs the original)
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