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Cauliflower fried rice served in a white bowl with chopsticks.
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4.91 from 33 votes

Easy Cauliflower Fried Rice (with Frozen Veggies)

This easy-to-make Cauliflower Fried Rice is made with frozen veggies and comes together in just 20-minutes. I love using a combination of eggs and egg whites to increase the protein content of this meal and I add lots of flavor by using a combination of ginger, garlic, soy sauce, and toasted sesame oil. This recipe had so much flavor, color, and texture; it's like a party in a pan!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: DIET, DINNER, sides
Cuisine: Asian, low carb + keto
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 188kcal
Author: Dani Spies

Ingredients

  • 2 eggs
  • 1/2 cup egg whites
  • 2 teaspoon sesame oil
  • 1/2 onion chopped
  • 2 garlic cloves chopped
  • 1 teaspoon grated ginger
  • 2 cups frozen mixed vegetables I like peas, green beans, corn + carrot combo
  • 1/2 red bell pepper chopped
  • 4-5 cups cauliflower rice
  • 3-4 tablespoons soy sauce
  • 5 green onions, minced

Instructions

  • Whisk together eggs and egg whites. Coat a small nonstick pan with cooking spray and scramble eggs until done. Season with salt and pepper, set aside.
  • Heat sesame oil in a large nonstick skillet or cast iron skillet. Add in the onions, garlic, ginger and a pinch of salt. Cook for about 4 minutes or until the onions are tender and translucent.
    Cooking onion and garlic in a small pan.
  • Stir in in frozen veggies, red bell pepper, cauliflower rice, and soy sauce. Cover and cook for 5-8 minutes or until the “rice” is tender and the veggies are heated through.
    Cooking cauliflower fried rice in a nonstick skillet.
  • Add the scrambled eggs back to the pan and top with green onions and sesame seeds (if using). Enjoy!

Video

Notes

  • Storing leftovers: Place any leftover cauliflower fried rice in an airtight storage container and store in the refrigerator for 3-4 days. Any longer than that and it will start to get soggy.
  • Reheating: Reheat the fried rice in a hot skillet or in the microwave for a few minutes.
  • Freezing: We don’t recommend freezing this recipe. I haven’t tried it but I think it will get soggy and mushy when reheated.

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 25g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 930mg | Potassium: 881mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5355IU | Vitamin C: 110mg | Calcium: 93mg | Iron: 3mg