This big beautiful bowl of fried rice may look & TASTE like rice, but it’s NOT!
Cauliflower Fried Rice
Do you have a Chinese food addiction like I do? I could seriously eat it everyday. Thanks to this recipe, now you can!
But really…..how could cauliflower taste just like my beloved fried rice?
I am happy to report that this Cauliflower Fried Rice taste absolutely like fried rice!!! Both my girls are a big fan of fried rice. They didn’t blink an eye when I put a bowl of this cauliflower fried rice in front of them. Little D ate her whole bowl and asked for more! Have fun mixing in your favorite vegetables and proteins. My favorite so far has been to add in some eggs and egg whites and a ton of veg.
Cauliflower Fried Rice
- 3 cups of grated raw cauliflower (use a cheese grater or food processor)
- 1/2 cup frozen peas
- 1/2 cup carrots, thinly sliced
- 3-4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 TBSP olive oil
- 2 eggs (or 4 egg whites) scrambled
- 3 TBSP soy sauce
- In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
- Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes
- Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
- Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Cauliflower Fried Rice
Ingredients
- 3 cups cauliflower use a cheese grater or food processor
- 1/2 cup frozen peas
- 1/2 cup carrots thinly sliced
- 3 cloves garlic minced
- 1/2 cup onion diced
- 1/2 Tbsp olive oil
- 2 eggs scrambled
- 3 tbsp soy sauce
Instructions
- In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
- Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes
- Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
- Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!
Video
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Post Updated August 2020
Cristi says
I love fried rice too! Will have to give this a try.
Corey says
You are going to love it Cristi!
Myra of Mommy+Me Lunchbox says
My Paleo(ish) husband will love this! 🙂
Corey says
YAY! 🙂
Rachel B. says
Oooh, I can’t wait to try this! Pinning now!
Corey says
Awesome Rachel! It is so easy and yummy! Let me know how you like it 🙂
Kim @ Cooking in the City says
Making. this. soon.
Corey says
YAY! I hope you love it Kim 🙂
Lauren @ Rustic Honey says
This looks great! I will definitely have to try soon! I’m always in the mood for chinese!
Corey says
I know! I am always craving it 🙂 Hope you love the recipe!
Small Footprints says
This looks delicious and a healthier version than the rice variety. I’m vegan but I think this dish would taste just as good without the egg. Thanks for sharing!
Corey says
YES! That is the beauty of this recipe. You can replace proteins for ones you like and take away or add other veggies 🙂
Erika says
I’ve got an egg allergy – is there a way to substitute the eggs in this? It looks delicious and I’d love to try it!
Corey says
Totally Erika! You can leave out the egg. Add in other veggies, try tofu or chicken for the protein element 🙂 That is the beauty of this recipe. Have fun playing around with different veggies and proteins that work for you 🙂 XO
Marie says
Finally a cauliflower recipe. I’ve never been successful feeding kids with cauliflower. This one’s a must try. Thanks for the share!
Alissa says
This looks so good, I’m going to the store to get the stuff right now. Great idea!
Kim says
We’ve done the rice cauliflower, and like it best with spices, maybe with small bits of veggies in it. We haven’t tried this fried variety. Mmmm-looks good!
For quick and easy prep, I use a pound bag of cauliflower florets, and cook them in my microwave. After they’ve cooled a bit, I’ll chop them in my Pampered Chef hand chopper on a cutting board. It is much faster than cooking from fresh, and much less mess. The chopper does a great job of “ricing” the cauliflower. Thanks for this idea!
Crystal says
Kim, what spices do you add?
Pam says
Is this cauliflower cooked before you grate it? The recipe doesn’t say so, but I’m wondering if it will have enough time to cook otherwise. Thanks in advance!
Corey says
Nope. You use raw cauliflower. I will add that to the directions to avoid confusion 🙂
Pam says
Thank you for the speedy reply! I can’t wait to try this. Fried rice is one of our family favorites and healthier is better!
Alex says
Making this for dinner tomorrow! Adding mini corn, and chicken 🙂 Thank you!
Corey says
Sounds delish Alex!
Meg says
Made this today, love it!! I am loving your recipes!
Laura says
Just made this and it is FAB. I added some sriracha and used a bag of the mixed frozen veggies. I definitely didn’t miss the rice. This recipe is a keeper, thank you for sharing! 🙂
Missie says
We tried this last night and it was amazing…even the kids loved it!!!!
Tiffany Andersen says
Finally…Paleoish rice! Many thanks…
Corey says
I am so glad you like it Tiffany!
alaina says
This is the best alternative then rice and healthy..Thanks
Lady Bren says
My family absolutely love this recipe
I featured it on my Losing Fat Loving Food Friday post with linkbacks to you!
http://ladybrensworld.blogspot.com/2013/04/losing-fat-loving-food-friday-45.html
Corey says
I am so happy to hear that your family loved it! XO
Lisa says
I made this today for lunch and it was amazing! I added a little sesame oil for extra flavor. Thanks for the recipe!
Jannelle says
Made this tonight for dinner and my family loved it! No one even asked if I used something other than rice which is huge because my husband is super nit picky about food!! Not sure I’ll ever use rice again!! Thanks Chef Corey!
Janessa says
SO EXCITED to try this!
Corey says
I hope you love it Janessa!
Maryke says
I made this and it was amazing!! I added some fresh ginger, coleslaw instead of peas as well as chicken and shrimp. The 5yo I take care of, who is a very picky eater, asked to try it while I was eating and ended up eating a whole bowl by herself! I’m definitely making this again soon.
Maryke says
Oh, I also added some sesame oil, which, combined with the ginger, adds great flavor
Linda says
This was good but I found that it was WAY too much soy sauce. I’ll try again using only 1TBSP.
Thanks!
Corey says
I am so glad you liked it Linda 🙂
Lisa says
This sounds great! Silly question. When you list “scrambled eggs” do you mean raw and mixed or already cooked? Thanks!
Corey says
I have only done already cooked. Hope you love it Lisa!
Lisa says
Thsnks! I tried it tonight’s with the egg already cooked. I used coconut aminos instead of soy sauce to make it fully paleo. We loved it!
Corey says
YUM! That sounds great! I am so glad you loved it Lisa 🙂
Donna says
Made this tonight, but used peas, chickpeas, corn (all canned, drained) and extra eggs… it came out great!When I told my boyfriend there was no rice in it, he looked real close add said “oh wow I thought this was rice”…. definately making this again, adding chicken next time ! Thanks!
Cassidy Wertheimer says
Excellent! We usually make stir fry with leftovers, trying to clean out fridge. I had a head a cauliflower in the fridge, so I shredded it up and added our leftovers. Before serving to the kids, I stirred frozen corn into their bowl to cool it down. No one knew until I told them.
Jenn@slim-shoppin says
That is such a great idea – I’m totally going to try this.
Corey says
It is so good, I know you’ll LOVE it!
Danielle says
I used the food processor so it came out a little too finely grated to pass for rice but the taste and texture are still awesome. I used half a medium head of cauliflower which came out to 4c so I upped the other ingredients by a third (and added an extra egg because I’m not crazy enough to add 2/3 of an egg). I used half regular and half low sodium soy sauce. Divided the whole recipe into 6 portions (just about a cup each) and it makes a great snack <100 calories (came out to about 87 for me) with a good balance of protein, carbs, fat and some fiber.
Lauren Bartow says
Hi!
I am trying this recipe tonight! It looks fabulous 🙂 how many does the recipe aboabove feed? Thank you 🙂
Corey says
About 4 🙂
Arjen says
I disagree. My husband and I at it all
sandra says
This was so scrumptious!!! I made it last night and I was so surprised how yummy it turned out. thanks!!
Corey says
I am so glad you like it Sandra. It is one of my favorites! XO
Daisy says
OMG!!!!! I made this for dinner tonight. It was spectacular. Thank you, will never use rice again 🙂
Lindsay says
I am not typically a fan of cauliflower, but I thought why not try and wow, this is delicious!! Thank you!
Corey says
I am so glad you liked it Lindsay!
AussiedreamerHelen says
THANK YOU for sharing this recipe……. did this one for our dinner/evening meal. I did follow the recipe…but added 2 cups of pre-mixed coleslaw vegies. Yummmy. I used the cauliflower rice topped with a topside steak which was basted in wholegrain mustard, dash of chillie, 1 tsp brown sugar, cracked pepper/salt, with 1 tsp of Herb and Garlic Seasoning with Olive Oil to combine.
Baste the steak….leave for a few minutes; longer if needed. Cook on a Griddle Pan a few minutes each side. I found that the basting was sticking into the grooves of the pan, so I added some white wine….and extra few spoons of water…transferred it into (the previous used) wok….simmer and added pinch of brown sugar and cornflour to thicken… I found this to blend lovely with the Cauliflower Rice…..
Corey says
Sounds yummy!
mh says
Brilliant idea & delicious. While frying, I added some pineapple and also finely chopped walnuts to get the nutty flavour that rice has. Also added some sesame oil at the end. Endless possibilities with grated cauliflower!
Corey says
Sounds yummy! I love pineapple 🙂
Danielle says
I tried this last night and LOVED it! I can’t tell a difference in texture. I added mixed stir fry veggies and shrimp…I made a huge batch and wanted to eat it all!
Corey says
Awesome Danielle! I am so glad you loved it 🙂
Tennille says
Hi Corey,
I just wanted to thank you for this terrific recipe. We just finished dinner and my kitchen is a mess but I wanted to comment before I got involved in my evening routine. I used a cheese grater to make the cauliflower rice yesterday and froze it just in case I didn’t get to the recipe today. Fortunately, I was able to make this today and with my frozen cauliflower rice on hand it was super easy to throw together. This was terrific and my very picky 10 year old devoured it. If you don’t mind, I would love to share this recipe on my site?
Best,
Tennille
Corey says
Thank you so much for taking the time to come comment Tennille! I am so glad you loved the recipe. I would love it if you shared the recipe and link to my recipe on your site. I love the idea of freezing the cauliflower!
Ella says
Thanks for the recipe. Tried it the other night and shared it with neighbors. Everyone loved it. Even my 15m daughter loved it. Thanks again!
Xavier says
Omg ! I’m trying to start to eat healthy and after all this reviews I’m going to the supermarket right now. I will let you know how it turns out…. Wish me luck 😉
Corey says
I am sure you are going to love Xavier!
Xavier says
Wow ! Thank you so much Corey!! I made it with egg whites and some frozen stir fry veggies . DELICIOUS !!!!! I couldn’t believe it was NOT rice . Hehe
Thanks again !!
Margaret says
Hi Corey,
I appreciate that the calorific count will differ with whatever is added to this recipe, but do you know, roughly, the calorie count in your basic, original recipe please? I have embarked on the 5:2 way of eating and would like to know if your recipe would be suitable for my fasting days. Many thanks. M.
Corey says
Margaret, I don’t have the exact calorie count, but if you enter all your ingredients into a recipe builder, you should be able to figure that out. I use the MyFitnessPal one 🙂 Hope that helps!
Shannon says
Made this and the whole family loved it!
Corey says
That is great Shannon! Thanks for stopping by to share 🙂 XO
Kim says
This was amazing!! Thanks so much! Do you mind if I share this link on my weight loss support page?
Corey says
Thanks Kim! Yes, please share 🙂
Nancy says
Thanks for the recipe. We are on GAPS diet and also dairy free. I added about 1/2 an inch of minced fresh ginger (I would have liked more, but know that was pushing it with being “too spicy” for my 7 year old). Also substituted coconut oil for the olive oil and Coconut Aminos for the soy sauce. To make up for the milder flavor of the Coconut Aminos, added 1 Tablespoon of Sesame Oil once the cooking was done, 1 Tablespoon raw honey, plus some salt and pepper. My daughter ate a huge bowl of this, asked for more, then asked when will I make it again, and also requested extra egg 🙂 My husband, who is not on a special diet with my daughter and me, but is not a big starch eater loved this as well, since he doesn’t typically eat much rice. We did the carrots, peas, onion, and then added in leftover chicken from making broth, and diced zucchini. I would definitely make it again.
Corey says
YUM! Sounds great Nancy. Thanks for sharing 🙂
tiffany says
This was super easy to make and was delicious. My 5, 3 and 18 month old devoured it. Thanks!
Corey says
Yay! That is awesome Tiffany. I am so glad they loved it 🙂
Briana says
I gave this a go tonight and it was quite tasty! I started with frozen cauliflower as that was all I had lying around, which made it a bit too moist to pass as rice, but my husband still had no idea what he was eating until I told him after he’d cleaned his plate. Sneak attack! I marinated some tofu in soy sauce, lime juice, and sesame oil, baked it, and tossed it on top of the cauliflower stir fry. I’ll definitely make this again.
Corey says
Oh my gosh… I LOVE the sneak attack! Bahaha. So awesome!!!
Sandy says
We are low carbers and I’m always on the lookout for new recipes. I had a rotisserie chicken with no inspiration and this hit the spot. The whole family loved it! Thank you!
Corey says
Excellent! Thank you for sharing Sandy!
DawnWolfe says
Do you grate just the florets or the whole head?
Corey says
I do the whole head 🙂
Suzie says
I made this last night and my husband scarfed it down! He loves my home made fried rice and didn’t even notice a difference. he was like “honey, the doctor wants me to do a low-carb diet. i ate too much” i go “it’s not even made out of rice!” he couldn’t believe it! He’s such a picky eater. I’m soo glad there’s something I can work out to get him to do better.
Jennifer Brenner says
OMG this is so good. Bye bye white rice. I just made this. It tastes so good. I just chopped up cauliflower into little bite size, and microwaved it for 2 minutes covered. Put a frying pan on the stove add olive oil, onions and diced tomatoes. let it cook for 3 minutes. Add my curry , a pinch of nutmeg and half a cube of maggi bouillon cube. salt to taste. Finally add the chopped cauliflower. Taste very good!