Cauliflower Fried Rice

Cauliflower Fried Rice
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This takeout favorite gets a healthy makeover using cauliflower instead of rice.


  • 2 Tbsp. canola oil
  • 2 eggs, beaten
  • ½ cup frozen sweet peas
  • ½ cup onion, small dice
  • ½ cup carrots, small dice
  • ½ tsp. minced garlic
  • 4 cups cauliflower rice
  • 1 cup cooked chicken, chopped or shredded
  • 2 Tbsp. soy sauce or liquid aminos
  • 1 Tbsp. butter
  • 1 tsp. toasted sesame oil


  1. Melt 1 tablespoon butter in a large skillet over medium heat; add eggs. Cook, scrambling until just set; remove from pan.
  2. Add remaining butter to the pan; sauté onion, carrots, peas and garlic 4-5 minutes until softened. Increase heat to medium-high, add cauliflower and chicken; cook 3-5 minutes. Add soy sauce and sesame oil; cook 1-2 minutes stirring occasionally. Add eggs; adjust seasoning to taste. Refrigerate leftovers.


Cauliflower rice can be found in the produce section by the bagged vegetables. You can also make your own by pulsing cauliflower florets in a food processor until the size of grains of rice.

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