This cauliflower fried rice tastes just like real fried rice, but it's way healthier. I use a bag of frozen cauliflower rice, so it's easy peasy and doesn't require fresh cauliflower (or the mess and time associated with it). It's loaded with bacon, cashews, onions, garlic, sriracha, eggs, peas, and carrots, so you can't even tell you're not eating real rice.
This recipe has become a staple in our house when we're craving real fried rice but want something a little lighter. It's quick, healthy-ish, and really delicious! Best of all, you can serve it as a side or as a main dish (it's also really good with an over-easy egg and some hot sauce in the morning).
Looking for other vegetable-based dishes? Try our Sweet Potato Vegetarian Tostadas or Buffalo Cauliflower Mac and Cheese.
- Cauliflower rice- I use frozen cauliflower rice from Costco or Trader Joe's, but you can use whatever is easiest for you. Fresh or frozen cauliflower rice both work.
- Onion- We use sweet onions, but use whatever you have on hand and enjoy eating.
- Peas and carrots- We usually buy a bag of frozen peas and carrots--most grocery stores sell a combo bag. You can also use fresh peas and carrots if that's your preference.
- Soy sauce- If you're gluten-free/Paleo/Whole30, substitute coconut aminos.
- Pantry ingredients/spices: fresh garlic, sesame oil, salt, and black pepper
Step 1: Crack the eggs into a bowl and add the salt and pepper. Whisk to combine, then set aside.
Step 2: Heat a large pan over medium-high heat. Add bacon and sauté for 5 minutes, or until it begins to crisp. Then add the diced onion and cook for an additional 3 minutes, stirring occasionally. Finally, add the minced garlic and cook for 1 minute, stirring continuously.
Step 3: Add bag of frozen cauliflower rice and sesame oil and cook for around 7 minutes, stirring occasionally.
Step 4: Push the cauliflower and veggie mixture to one half of the pan. On the empty side of the pan add the eggs and let cook for 30 seconds. Then break up the eggs and mix them into the cauliflower rice.
Step 5: Add the sriracha, cashews, peas and carrots, and soy sauce. Mix everything up and cook for an additional 4 minutes, or until the peas and carrots are warm and cooked through (we like our carrots with a little bit of bite).
Step 6: Enjoy! If you so desire, serve with one of our suggested pairings below.
- Chicken and Broccoli Stir-Fry (One-Pan and Paleo)
- Teriyaki Shrimp with Horseradish Mashed Cauliflower
- Easy Beef and Broccoli with Peppers and Mushrooms
Frequently asked questions
Cauliflower rice usually cooks in about 5 minutes on the stove, but I like to cook it for a bit longer than that so that it dries out a bit. The longer you cook it, the more liquid cooks out of it...that way it's not soggy! I usually cook it for about 10 minutes, or until there's no liquid left in the pan.
It's a really good substitute! The cauliflower doesn't have the same bite that real rice does, but I've loaded this recipe with flavor, so there isn't a super strong cauliflower taste.
Sure! Just omit the egg and the bacon. Edamame and tofu would be great additions to bulk it up a little.
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