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Better Than Takeout Cauliflower Fried Rice (Quick Low-Carb Dinner)

A close-up of a white plate piled high with freshly made cauliflower fried rice, mixed with egg and carrots, topped with green onions.
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You need a light, satisfying dinner option, and this simple Cauliflower Fried Rice Recipe gives you just that. Learn the technique to get perfectly textured cauliflower rice that tastes just like the takeout version you love. This is a fast, low-calorie, keto-friendly weeknight meal.

Ingredients

Scale
  • 1 tablespoon avocado oil or sesame oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 4 cups riced cauliflower (fresh or frozen)
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce or tamari (for gluten free)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the avocado or sesame oil in a large skillet or wok over medium-high heat. Add the diced onion and carrots. Stir fry for 3 to 4 minutes until they soften slightly.
  2. Add the frozen peas to the skillet and cook for 1 minute more.
  3. If using fresh cauliflower rice, add it to the skillet now. If using frozen, make sure to break up any clumps. Stir fry for 5 to 7 minutes, stirring often, until the cauliflower rice releases its moisture and begins to dry out. This step is key to avoiding soggy rice.
  4. Push the vegetables and cauliflower rice to one side of the skillet. Pour the beaten eggs onto the empty side. Scramble the eggs until they are just set, then mix them into the cauliflower mixture.
  5. Reduce the heat to medium-low. Add the soy sauce (or tamari), toasted sesame oil, ground ginger, and white pepper. Stir everything together quickly until the cauliflower is evenly coated and heated through, about 1 to 2 minutes. Do not overcook at this stage.
  6. Taste the rice and adjust seasoning if needed. Serve immediately, garnished with sliced green onions.

Notes

  • To achieve the best texture for this low carb fried rice, press the cauliflower rice down into the hot pan during the cooking process to help evaporate excess water.
  • For a protein boost, add 1 cup of cooked, diced chicken or shrimp during step 4 when you add the eggs.
  • This recipe works well for meal prep. Store cooled rice in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://carlacooking.com/cauliflower-fried-rice-quick-low-carb-dinner/