Cauliflower Fried Rice




What’s better than fried rice? Fried rice that you don’t have to feel guilty about because it is made from cauliflower, so it is super low calorie and low carb, but DELICIOUS!











  • 1 – 2 tablespoons of canola oil
  • ½ head cauliflower, “riced” (see here for directions on how to “rice” cauliflower)
  • 1 small yellow onion, diced
  • 1 cup carrots, small diced
  • ½ cup celery, small diced
  • 1 cup frozen peas, thawed
  • 2 garlic cloves, minced
  • 2 eggs
  • Green onions, chopped

For the sauce

  • 3 tablespoons coconut aminos or low sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon fresh minced ginger or ground ginger
  • Pinch of red pepper flakes
  • Salt and pepper to season



  • Rice the cauliflower, see here for detailed directions
  • Dice the onion, carrots and celery
  • Combine all the ingredients for the sauce and set aside
  • Heat canola oil in a large skillet or wok
  • Add the onions, carrots and celery and saute over medium-high heat for about 4 minutes
  • Add the garlic and saute for about 1 more minute. Make sure not to burn the garlic (you may need to reduce the heat)
  • Move all the vegetables to one side of the pan
  • Add the eggs to the empty side of the pan and scramble
  • Once eggs ate scrambled, incorporate them into the vegetables
  • Add the “riced” cauliflower and peas and stir to combine
  • Drizzle in the sauce and stir well to combine
  • Let the entire rice dish cook for about 3 – 4 more minutes, so that the cauliflower rice is heated and all the flavors combine
  • Top with green onions and serve



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