Cauliflower Fried Rice is kind of a game-changer if you’re trying to eat a bit lighter or just get more veggies on your plate. Trust me, if you’ve ever stared at leftover cauliflower in the fridge and thought, What now? – you aren’t alone. I was right there with you, not so sure you could make something tasty with it, until I tossed everything in a pan one night and, well, ended up making this crazy easy dish. It’s perfect for busy work weeks or if you feel like skipping takeout. Just saying.

What You’ll Need to Make Cauliflower Fried Rice

Honestly, you probably have half this stuff at home right now. The star is, of course, the cauliflower (don’t worry, no rocket science here). Chop it into chunks and pulse it in the food processor until it sorta looks like rice. Here’s the rest of the gang: eggs, frozen peas/carrots, some garlic, green onions, and a little soy sauce. Oil for cooking, obviously.

I find sesame oil just punches up the flavor. Want some protein? Toss in cooked chicken or shrimp. Oh! And if you like more kick, drizzle on a squirt of sriracha or sprinkle of red pepper flakes. You really can treat this recipe like your fridge clean-out day (raise your hand if you do this, too).

I never thought I could enjoy a healthier version of fried rice so much. This recipe made dinner fun and super easy. – Jamie R.

How To Make Cauliflower Fried Rice

Start with prepping your cauliflower. If you’re using a food processor, pulse it in batches. Too big a batch? It’ll turn weird and mushy, so don’t. Heat up your biggest pan (I use a wok because I’m extra like that), pour in a splash of oil, and get the garlic sizzlin’. Toss in the “rice” and veggies, stir it all around, then scoot everything to one side. Crack your eggs on the empty side and scramble with a spatula.

Once the egg is mostly cooked, mix it through the rice. Add your soy sauce, maybe some sesame oil (you’ll smell it, trust me), and green onions. That’s… basically it. Really simple! Don’t stress about it looking perfect, just keep stirring.
If you’re hungry for another fun rice twist, check out this delicious easy Mediterranean rice recipe that will wow your taste buds for inspo!

Tips for Making Cauliflower Fried Rice

There are a few “must-dos” if you want five-star restaurant vibes instead of a sad mess (been there):

• Make sure your cauliflower “rice” is dry. Soggy rice? Ruins the whole thing.
• Don’t skimp on the pan heat. The high temp keeps things from steaming, so you get that real fried rice texture.
• Prep everything ahead before you start. Things move crazy fast once you’re at the stove!
• You can swap peas for edamame or ditch carrots for bell peppers if that’s what you’ve got.
  Add your favorite protein if you want a more filling meal. A squeeze of lime or dash of fish sauce? Don’t knock it till you try it.

Prep the Cauliflower

This step might feel like a hassle, but it’s super important! Wash your cauliflower and shake it dry as best you can (damp veggies equal sogginess in the pan). Break it into big hunks, and then pulse just a few pieces at a time in your food processor. If you chop by hand, go for rice-sized bits, not purée. Too small, and it’ll turn into mush in the hot pan.

I learned the hard way: don’t overload your food processor. I did once and, whoa, made soup instead of “rice.” So go slow, take a minute, and you’ll get fluffy, actual rice-like bits, swear.

Table tip? Try a box grater if you don’t have a food processor. It works, but watch your knuckles.

Cooking Techniques for Cauliflower Fried Rice

Now here’s the fun part (it gets a little wild in the kitchen sometimes): blast your stove to medium-high or high heat. The cauliflower rice needs to fry fast, so it doesn’t lose its crunch and get limp. Keep things moving in the pan with your spatula—you want those toasty golden edges.

Don’t forget to let the eggs set up a little before mixing them in. If you add any protein, make sure it’s already cooked. This dish comes together quick, so leftovers work great. Play with added sauces—sometimes I do a swirl of teriyaki instead of soy, and my kids flip for it.

If you enjoy exploring global rice flavors, peek at this easy Mediterranean rice recipe too. Different kind of rice, but wow, it’s a belly-warming winner.

Common Questions

Can I use frozen cauliflower rice?
Yep! Just thaw and make sure you squeeze out extra water. Too much moisture is the enemy.

How long does this last in the fridge?
Mine keeps about two to three days, though honestly it never lasts that long in my house.

Is Cauliflower Fried Rice actually low-carb?
Way less carbs than classic fried rice, so it fits keto and low-carb diets. Check your soy sauce if you’re strict though.

What veggies work best besides peas and carrots?
Try corn, chopped broccoli, bell peppers, or even spinach tossed in at the end.

Can I double the recipe?
Absolutely! Just make sure you use a big enough pan or work in batches for good results.

Ready to Try Cauliflower Fried Rice? You Should!

Alright, there you have it—an easy, crazy-tasty way to use up cauliflower without feeling like you’re missing out. Cauliflower Fried Rice checks all the boxes—simple, fast, healthy… and did I mention cheap? You’ll find this recipe popping up everywhere, from Once Upon a Chef’s classic take to Iowa Girl Eats’ healthy twist. Swap in what you love, keep the rest basic, and don’t sweat the details. Next time you’ve got cauliflower staring back at you, you know what to do—get frying and enjoy the results!