Low Carb Cauliflower Fried Rice is a flavorful, healthy, and flexible dish that’s easy to make and satisfying to eat. If one of your goals this year is to eat better, this recipe will quickly become a go-to favorite.
Choosing healthier meals doesn’t mean you have to resign yourself to bland food. This cauliflower fried rice proves you can enjoy big, comforting flavors while keeping calories and carbs low. It captures the familiar taste of classic fried rice—savory, aromatic, and slightly nutty—without the heaviness.
Why You Will Love Low Carb Cauliflower Fried Rice
- Healthy and guilt-free. Cauliflower is high in fiber and low in fat. It supplies vitamin C, vitamin K, vitamin B6, potassium, manganese, folate, and magnesium, making it a nutrient-dense swap for grain-based rice.
- All the familiar flavors. This recipe gives you the savory, slightly sweet, and aromatic profile of traditional fried rice—peas, carrots, sesame oil, green onions, and tamari—so you don’t have to miss your favorite Chinese-inspired dishes when eating healthier.
- Simple and convenient. Riced cauliflower and frozen peas and carrots are widely available, so prep is minimal. A little slicing of green onions and grating of fresh ginger are the most hands-on steps. The rest is quick stovetop cooking.
How To Make Cauliflower Fried Rice: Step By Step
- Heat 1 tablespoon butter in a wok or large, high-sided skillet over medium-high heat.
- Add the eggs, season with salt and black pepper to taste, and scramble, stirring constantly, until set (about 1–2 minutes). Transfer the eggs to a plate and set aside.
- Add the remaining butter to the pan, then stir in 4 cups frozen riced cauliflower, 1/2 cup frozen peas and carrots, 2 sliced green onions, 1½ teaspoons finely minced fresh ginger, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes. Season with salt and black pepper and cook, stirring often, until the vegetables are heated through and tender, about 5–6 minutes.
- Stir in 3 tablespoons tamari (or coconut aminos) and 2 tablespoons toasted sesame oil, then return the scrambled eggs to the wok. Cook 1–2 minutes more, stirring constantly, until everything is fully combined and hot.
- Remove from heat, garnish with additional green onion if desired, and serve immediately. Enjoy!
More Recipes You Might Like
If you enjoy healthy, low-carb meals, consider pairing or alternating this cauliflower fried rice with other tasty options. Try a paleo-style sweet and sour chicken for a protein-forward pairing, or a crunchy broccoli keto slaw when you want a cold side. Spaghetti squash is an excellent low-carb pasta substitute—try it in an Instant Pot for a quick weeknight dinner. If you love cauliflower rice, you’ll also enjoy chicken thighs braised with pickles served over cauliflower rice for a different, bold flavor profile.
Recipe
Low Carb Cauliflower Fried Rice
Ingredients
- 3 tablespoons unsalted butter, divided
- 4 large eggs, lightly beaten
- Sea salt and black pepper, to taste
- 4 cups frozen riced cauliflower
- 1/2 cup frozen peas and carrots
- 2 large green onions, sliced
- 1½ teaspoons fresh ginger, finely minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons tamari or coconut aminos
- 2 tablespoons toasted sesame oil
Instructions
- Heat 1 tablespoon butter in a wok or large high-sided skillet over medium-high heat.
- Add eggs, season with salt and black pepper, and scramble until cooked through (1–2 minutes). Transfer eggs to a plate and set aside.
- Add remaining butter, frozen cauliflower, peas and carrots, green onions, ginger, garlic powder, and red pepper flakes. Season with salt and pepper and cook, stirring, until vegetables are heated through and tender (about 5–6 minutes).
- Stir in tamari and sesame oil, then add the scrambled eggs back to the skillet.
- Cook 1–2 minutes more, stirring constantly, until everything is combined and heated through.
- Remove from heat, top with extra green onion if desired, and serve immediately.
Nutrition
Nutrition details are an estimate, per serving.