Crispy cauliflower fried rice tossed with eggs, peas, and ginger for a low carb dinner bowl that tastes like takeout. ♡
This cauliflower fried rice bowl is the lightened up version of takeout that does not taste lightened up. Caramelized cauliflower rice, eggy ribbons, sweet peas, and a savory-sweet soy glaze all come together in a single skillet in 20 minutes. For more ideas, see our Honey Garlic Chicken Thighs.
It has less than half the carbs of the classic version with all the flavor and texture. Top with sriracha mayo and extra green onions. Let’s make it together.
Ingredients
Cauliflower Fried Rice Bowl
- 2 tbsp neutral oil, divided
- 3 eggs, beaten
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup frozen peas and carrots
- 5 cups cauliflower rice, wrung dry
- 3 tbsp soy sauce, low sodium
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 3 green onions, sliced
- sriracha, to serve
How to Make Cauliflower Fried Rice Bowl
- **Scramble.** Heat 1 tablespoon oil in a large skillet over high heat. Pour in the eggs and scramble for 60 seconds. Transfer to a plate.
- **Fry.** Add remaining oil. Stir fry the onion for 2 minutes, then add garlic and ginger for 30 seconds.
- **Veg.** Add peas and carrots and stir fry for 2 minutes.
- **Crisp.** Add the cauliflower rice in an even layer. Press down and let it sit for 2 minutes before stirring. Continue cooking for 5 to 6 minutes until lightly golden.
- **Sauce.** Pour soy sauce and oyster sauce around the edges of the pan. Stir to coat. Return the eggs to the pan.
- **Finish.** Off the heat, drizzle with sesame oil and top with green onions. Serve with sriracha.
Why This Recipe Works
The biggest secret to crispy low carb fried rice is getting the cauliflower dry. Frozen cauliflower rice is wet, and wet cauliflower steams instead of frying. Spread it out on a clean towel and press before cooking. A dry rice is a crispy rice.
High heat is the second secret to this healthy fried rice. Real wok hei comes from the food hitting a screaming hot surface and partially charring. A cold skillet equals soggy, sad cauliflower. Get your largest pan ripping hot before anything goes in, and do not overcrowd.
Adding the soy sauce around the edges of the pan, not directly on the cauliflower, caramelizes the sugars into concentrated umami flavor. This is the technique Chinese takeout kitchens use and it transforms this keto fried rice bowl from a vegetable side to a craveable main. For more ideas, see our Thai Basil Ground Chicken.
Tips
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over high heat for 3 minutes to bring back the crisp.
- Wring frozen cauliflower rice dry in a clean kitchen towel before cooking.
- Use a cast iron or carbon steel skillet for the best sear.
- Cook the eggs separately then fold them in. Scrambling into the veg makes them rubbery.
- Add toasted sesame oil at the end, not during cooking. Heat destroys the flavor.
Variations
- Add shrimp, chicken, or tofu for extra protein.
- Stir in kimchi for a spicy fermented twist.
- Use riced broccoli for a different veggie base.
- Top with a fried egg for extra richness.
- Add diced pineapple for a sweet tropical cauliflower fried rice.
- Swap mushrooms in for the peas for an earthier version.
Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.
Common Mistakes to Avoid
- Using wet cauliflower rice: Squeeze out all moisture with a kitchen towel. Wet cauliflower steams and never gets crispy.
- Cooking in too small a pan: A crowded pan steams the rice. Use a 12 inch skillet or work in two batches.
- Adding soy sauce too early: Sauce added late to a hot pan caramelizes. Added early it just waterlogs the rice.
- Skipping the high heat: Medium heat gives you soft, steamy cauliflower. High heat gives you that toasty wok-fried crust.
Cauliflower Fried Rice Bowl
Ingredients
Method
- **Scramble.** Heat 1 tablespoon oil in a large skillet over high heat. Pour in the eggs and scramble for 60 seconds. Transfer to a plate.
- **Fry.** Add remaining oil. Stir fry the onion for 2 minutes, then add garlic and ginger for 30 seconds.
- **Veg.** Add peas and carrots and stir fry for 2 minutes.
- **Crisp.** Add the cauliflower rice in an even layer. Press down and let it sit for 2 minutes before stirring. Continue cooking for 5 to 6 minutes until lightly golden.
- **Sauce.** Pour soy sauce and oyster sauce around the edges of the pan. Stir to coat. Return the eggs to the pan.
- **Finish.** Off the heat, drizzle with sesame oil and top with green onions. Serve with sriracha.
Notes
Source: USDA FoodData Central for nutrition estimates.
