This (very easy to make) Cauliflower Fried Rice has become a fast favorite for me. I LOVE that it comes together so quickly and that at the end of the day, we are essentially eating a HUGE bowl of veggies. It’s meals like this that make it super easy to get your veggies in (even my kids like this one).
You can bulk this dish up by adding some sauteed chicken as well. Just season and cook the chicken first and then add it back in at the end.
How Do You Make Cauliflower Rice?
You’ve got a few options!
- Use fresh cauliflower and pulse it in your food processor until you have a course rice texture. While this is very easy to do, it is a bit time consuming, unless you are using the big food processor (I use the 4 cup). Just make sure you don’t grind it too small.
- Use pre-riced cauliflower in the produce section of most grocery stores. Again, I prefer when the cauliflower rice is not super fine for this recipe, so keep that in mine when buying. This is my favorite way to get the job done.
- Use frozen cauliflower rice. This is my least favorite method BUT it definitely works in a pinch and I always keep frozen cauliflower rice in the freezer for those days when you just need something easy and good enough.
Definitely add this one to your weeknight line-up. It’s great on it’s own, or as a side dish to salmon, chicken or tofu. Enjoy!
MORE C&D CAULIFLOWER RECIPES
- Cauliflower Pizza Crust (That Won’t Fall Apart)
- Cauliflower Bagels
- Cauliflower Grilled Cheese Sandwiches
- Baked Buffalo Cauliflower Bites (with breading)
- Roasted Cauliflower Buffalo Bites (without breading)
Fried 'Cauliflower Rice'
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Calories: 65kcal
Ingredients
- 1 cup egg whites
- 2 teaspoon sesame oil
- 1/2 onion chopped
- 2 garlic cloves chopped
- 1 teaspoon grated ginger
- 1.5 cups frozen mixed vegetables i like peas, green beans, corn + carrot combo
- 16 ounces 2 big cups cauliflower rice
- 3-4 tablespoons soy sauce
Instructions
- In a small nonstick pan, cook your egg whites and set them aside.
- Heat sesame oil on a large non stick skillet and add in the onions, garlic and ginger. Cook for a couple of minutes or until the onions are beginning to look translucent.
- Add in frozen veggies, cauliflower rice, and soy sauce. Pop in a lid and cook for about 5 minutes or until the veggies are warm and tender.
- Adjust seasonings. Serve and enjoy with optional toppings.
Nutrition
Calories: 65kcal | Carbohydrates: 3g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 856mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.5mg | Calcium: 13mg | Iron: 0.4mg
Judy
What an be used to replace egg whites? Can’t use eggs, flax seeds.
Thank you
Dani
You can skip it or try some chicken, beef, or tofu!!
Pati Clark
Great recipe !!!! Leftovers will make a great lunch next day !!!!
Dani
Yay!! So glad you enjoyed it.
Lyn
This looks like a fantastic recipe! Can you post a link to your favorite food processor?
Dani
This is the one I like – > http://amzn.to/2FWGLVj
Terry Sheets
I tried this recipe for dinner tonight and it came together so quickly! I loved the taste of the freshly riced cauliflower – so mild. I had never used gomasio before and love the nutty taste. The sesame oil is fragrant as well when cooking with the onions and garlic. It was a very satisfying meal with added chicken. My husband who is learning to enjoy more vegetables actually said he could see us eating this dish as one of our go to meals. Love your website and enjoy trying your recipes! You always have very helpful tips!!!
Dani
So glad to hear that you enjoyed it Terry! Thanks for taking the time to let me know.
Kenda Maxwell
I made this last night and by mistake I used Hot Sesame Seed Oil. But I am glad I did. It gave the dish a little bit of kick.
Dani
Yum!That sounds really good.
Baxter
This looks so colorful and yummy!!
Dani
It is 🙂 Enjoy it!!
Janet Wilson
My husband showed me this receipt and I made it tonight. Added chicken as we had some left over. It was really good. I don’t always like cauliflower cooked but I loved this one. I will be making this again.
We have made more dinners that was seen on you site, e.g. eggplant pizza and I never liked eggplant before.
Thank you for sharing healthy food..
Dani
So glad you are enjoying the recipes Janet. Thanks for letting me know.
Helen Johnson
Hi Dani,
I discovered your website by chance yesterday and cooked 3 recipes straight away: Cauliflower ‘Fried Rice’ (added fresh Shitake mushrooms and red pepper flakes), red beets and the red beet greens (added fresh squeezed lemon juice). Everything turned out amazing and truly does taste delicious! My husband and I are having the Cauliflower ‘Fried Rice’ for dinner tonight, along with grilled tuna steaks. I’ve flagged a few other recipes and plan to use this site to prepare healthier meals for my husband and me. I’m hooked – this site is EXACTLY what I have been looking for. THANK YOU!!
Dani
Welcome Helen! I’m so glad to have you here. Please let me know if you have any questions and enjoy!
Wendi
Hi Dani, I made this “fried rice” tonight (along with the salmon and quinoa patties) and it was incredibly delicious. My daughter who loathes anything cauliflower had THIRDS! She was completely shocked when I told her it was cauliflower. She couldn’t believe it. Thank you so much for these wonderful recipes. They are delicious indeed and I am so glad to have your help in getting more veggies into my family!
Ursula Melia
Hi Dani
For some reason I cannot activate the star rating but it’s a 5 star recipe! I made it today for my lunch. I absolutely LOVED it. I didn’t have any sesame oil but it worked just fine without it for me. I am slowly cooking myself through your recipes and find them all absolutely delicious! Thank you so much for sharing your recipes and great eating philosophy, I really appreciate it!
Becky
Making this recipe for the second time tonight. I will be doubling the recipe so I can take a break from my salad lunches. Cauliflower Fried Rice is CLEAN AND DELICIOUS!!
Kristine Rupar
I love your recipe, and I love your site! I made it exactly as you said, but I doubled the recipe. We had leftovers, so day two I made a salad out of the cold left overs. Tossed Arugula, spinach, chopped radish, shredded red cabbage, chopped avocado and toasted almonds, and dressed it with a quick asian dressing (avo oil, touch sesame oil, touch soy sauce, maple syrup and rice vinegar…. or some sort of asian vinagrette of your choice) then added in the left over cauliflower fried rice (cold, about 2 cups) lightly toss, serve ….. soooo delicious! It is as yummy cold as it is hot. My husband loved it too! 🙂 Thanks again!
Dani
That sounds amazing Kristine! So glad you enjoyed the recipe.