Egg Fried Cauliflower Rice

This egg fried cauliflower rice is so good you won’t even miss the real thing. ♡

The secret here is getting your cauliflower rice really dry before it hits the pan. That’s what gives you the slightly crispy, separated grains that taste like actual fried rice. A screaming hot wok or skillet does the rest, and scrambled eggs fold through everything in seconds.

Grab a head of cauliflower (or a bag of pre-riced), heat up your biggest pan, and let’s get this on the table in under 20 minutes. Let’s make it together.

Ingredients

Egg Fried Cauliflower Rice

• 1 large head cauliflower (about 6 cups riced)
• 3 large eggs, lightly beaten
• 2 tablespoons sesame oil
• 1 tablespoon avocado oil or neutral oil
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots
• 3 green onions, thinly sliced
• 3 tablespoons soy sauce (or coconut aminos for gluten free)
• 1 teaspoon fresh ginger, grated
• Salt and white pepper to taste

Optional add-ins:

• Sriracha or chili crisp
• Diced chicken, shrimp, or tofu
• Bean sprouts
• Sesame seeds for garnish

How to Make Egg Fried Cauliflower Rice

1. Rice. Pulse cauliflower florets in a food processor until they resemble rice grains. Spread on a clean kitchen towel and squeeze out as much moisture as you can. (This step makes or breaks the recipe.)
2. Scramble. Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Pour in the beaten eggs and scramble for about 30 seconds until just set. Transfer to a plate and set aside.
3. Sauté. Add avocado oil to the same pan. Toss in garlic and ginger, stir for 15 seconds until fragrant. Add frozen peas and carrots and cook 2 minutes until thawed and warm.
4. Fry. Add the cauliflower rice to the pan and spread it out in an even layer. Let it cook undisturbed for 2 to 3 minutes so it gets a little color. Stir and repeat.
5. Season. Pour soy sauce and remaining sesame oil over everything. Toss to combine. Fold the scrambled eggs back in and break them into small pieces throughout the rice.
6. Serve. Top with sliced green onions and a drizzle of chili crisp if you like heat. Best eaten straight from the pan while it’s hot and crispy.

Tips

• Squeeze your cauliflower rice in a towel until it’s bone dry. Wet cauliflower steams instead of frying and you’ll end up with mush.
• Use the highest heat your stove allows. You want that wok hei flavor, the slight smokiness that makes fried rice taste like takeout.
• Don’t stir constantly. Let the cauliflower sit and get some color before tossing it around.
• Cold leftover cauliflower rice actually fries up even better than fresh. Make it a day ahead if you have time.
• Coconut aminos work great as a soy sauce swap if you’re keeping it strictly gluten free or watching sodium.

Variations

• Kimchi fried cauliflower rice: Stir in 1/2 cup chopped kimchi with the veggies for a tangy, spicy twist.
• Hawaiian style: Add diced ham and pineapple chunks during the last minute of cooking.
• Shrimp fried cauliflower rice: Sear 1/2 pound shrimp first, set aside, then fold back in at the end.
• Curry fried rice: Add 1 tablespoon yellow curry powder with the garlic and ginger for a warm, fragrant version.
• Breakfast style: Skip the soy sauce, add crumbled bacon and top with a runny fried egg.

FAQ

Egg Fried Cauliflower Rice

A low carb, high protein fried rice made with cauliflower that tastes just like the real thing.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 large head cauliflower about 6 cups riced
• 3 large eggs lightly beaten
• 2 tablespoons sesame oil
• 1 tablespoon avocado oil
• 3 cloves garlic minced
• 1 cup frozen peas and carrots
• 3 green onions sliced
• 3 tablespoons soy sauce
• 1 teaspoon fresh ginger grated
• Salt and white pepper to taste

Method

 

1. Rice. Pulse cauliflower in a food processor until it resembles rice. Squeeze dry in a clean towel.
2. Scramble. Heat 1 tablespoon sesame oil over high heat. Scramble eggs for 30 seconds, set aside.
3. Sauté. Add avocado oil, cook garlic and ginger 15 seconds. Add peas and carrots for 2 minutes.
4. Fry. Add cauliflower rice, cook undisturbed 2 to 3 minutes for color. Stir and repeat.
5. Season. Add soy sauce and remaining sesame oil. Fold eggs back in.
6. Serve. Top with green onions and optional chili crisp.

Notes

Squeeze cauliflower rice as dry as possible for best results.
Use highest heat available for that smoky fried rice flavor.
Coconut aminos work as a gluten free soy sauce substitute.

Something you might like :

One Pan Marry Me Shrimp Crispy Rice with Spicy Tuna