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Bowl of cauliflower fried rice next to skillet and garnished with green onions.
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5 from 3 votes

Cauliflower Fried Rice

Cauliflower Fried Rice is a delicious, low-carb alternative to fried rice from a restaurant. It comes together quickly and uses ingredients you probably already have on hand. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: cauliflower rice, fried rice
Servings: 8
Calories: 136kcal
Author: Kelsey Crist

Ingredients

  • 2 tablespoons sesame oil or vegetable oil
  • 4 green onions chopped and separated into whites and greens
  • 1 clove garlic minced
  • 2 cups cubed ham
  • 2 cups frozen peas and carrots
  • 3 eggs well beaten
  • 6 cups cauliflower rice cooked
  • soy sauce to taste

Instructions

  • Heat oil over medium heat in a large skillet.
    Skillet with hot oil.
  • Once oil is hot, add white parts of the green onion and garlic. Cook until tender, about 2-3 minutes.
    Skillet with sautéed green onions and garlic.
  • Add ham, peas, and carrots. Cook for 3-5 minutes.
    Skillet of ham, peas and carrots with a wooden spoon.
  • Make an open space in the middle of the pan. Add eggs and scramble, stirring frequently until cooked. Mix the eggs in with the other ingredients.
    Pouring egg into skillet of ham, peas and carrots.
  • Add cauliflower rice and mix until combined. Add soy sauce to taste. Stir and serve immediately.
    Mixing in cauliflower rice with ham, peas and carrots.
  • Top with green parts of the green onion and more soy sauce, if desired.
    Skillet of cauliflower fried rice and wooden spoon.

Video

Notes

  • Use medium-high to high heat so the cauliflower fries instead of steams.
  • Frozen cauliflower rice works well and keeps prep easy.
  • A food processor or box grater both work for making homemade cauliflower rice.
  • Do not overcook the cauliflower or it can get soft and watery.
  • Tamari is a great substitute for soy sauce if you need this recipe to be gluten-free.
  • This recipe is easy to customize with chicken, shrimp, pork, Spam, broccoli, snap peas, peppers, edamame, or pineapple.
  • Leftovers keep in the fridge for 3 to 4 days in an airtight container.

Nutrition

Serving: 1g | Calories: 136kcal | Carbohydrates: 11g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 460mg | Potassium: 466mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3473IU | Vitamin C: 63mg | Calcium: 49mg | Iron: 1mg