Cauliflower Fried Rice is a staple keto-friendly side dish that goes perfectly with stir-fry recipes. But even when you’re not eating low carb, it’s a delicious side that the whole family can enjoy!
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Cauliflower Fried Rice
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
If you’re eating low carb, you might find yourself missing some of your favorite carb-filled foods like rice. Well, that’s where the low carber’s friend – riced cauliflower – comes in!
You’ve probably heard of cauliflower rice before, and it is essentially cauliflower that has been pulsed in a food processor to give the appearance of rice.
If you eat a Paleo or Keto diet, you’ve probably eaten it before. And if you want to cut back on refined carbs, it is worth trying this dish out.
You can buy riced cauliflower pretty easily in the frozen produce section – and sometimes in the fresh too and follow the directions on the package.
However, in this recipe, it gets the Chinese treatment and gets turned into Cauliflower Fried Rice with Asian flavors, eggs, and some veggies.
It makes a great side for other Chinese dishes like Cashew Pork Stir-Fry, and would be perfect for a low-carb Chinese New Year feast!
Ingredients & Equipment Used In This Recipe
You may already have some of the basic ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
- Frozen Riced Cauliflower – no actual rice used in this recipe!
- Frozen Peas and Carrots – while these are not strictly keto, the amount used in the recipe should be okay. You are the best judge of your diet.
- Fresh Produce – scallions (green/spring onions), ginger
- Garlic Powder
- Crushed Red Pepper Flakes
- Sesame Oil
- Soy sauce or Tamari or Coconut Aminos – see below.
Depending on your dietary requirements you may want to use one of the following in this recipe:
- Soy Sauce – the regular stuff made from fermented soybeans and roasted grains.
- Tamari – a gluten-free soy sauce (but always check the label) if this is a concern for you.
- Coconut Aminos – a soy-free, soy sauce made with coconut tree sap and salt, and popular in Paleo, Keto, and Whole 30 communities.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Cauliflower
One of the hero ingredients in this recipe is cauliflower, so here are some more recipes using the same:
- Creamy Cauliflower Cheese Casserole with Bacon
- Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Broccoli + Cauliflower Salad with Sesame Dressing
More Low Carb Recipes
Looking for more low carb inspo? Check these recipes out next:
- Low Carb Egg and Pork Cups
- One-Pan Lemon & Rosemary Chicken Thighs
- Flavorful Grilled Herb-Rubbed Pork Chops
How Do I Make Cauliflower Fried Rice?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink).
- 3 Tbsp unsalted butter, divided
- 4 large eggs, lightly beaten
- Sea salt and black pepper, to taste
- 4 cups frozen riced cauliflower
- ½ cup frozen peas and carrots
- 2 large scallions (spring onions/green onions), sliced
- 1½ tsp fresh ginger, finely minced
- ½ tsp garlic powder
- ½ tsp crushed red pepper flakes
- 3 Tbsp soy sauce or tamari or coconut aminos
- 2 Tbsp toasted sesame oil
- Sliced scallions for garnish, optional
- Heat one tablespoon of butter in a wok or large high-sided skillet over medium-high heat.
- Add the eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
- Add the remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes. Season with salt and black pepper, to taste. Cook, stirring constantly until frozen veggies are heated through and tender, approximately 5-6 minutes.
- Add soy sauce (tamari or coconut aminos), sesame oil, and scrambled eggs to the wok or skillet. Cook for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through.
- Remove from heat and top with additional scallions, if desired, and serve immediately. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 139mgSodium: 750mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 7g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the side, but what about the rest of the courses?
Here are additional recipes to make a full meal! (Not all may be low carb/keto-friendly)
- Appetizer: Cantonese Spring Rolls with Pork & Shrimp
- Main Dish: Chinese-Style Pulled Pork
- Beverage: Ginger Peach Iced Tea Recipe
- Dessert: Walnut Chocolate Chunk Cookies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!