The trick to cauliflower fried rice that’s never soggy
Fried rice is one of my weeknight go-tos. I always seem to have everything I need on hand.
Lately, I’ve rediscovered my love for all things cauliflower rice, and it all started with this Cauliflower Fried Rice recipe.
I was a bit hesitant when I first converted my Shrimp Fried Rice and Chicken Fried Rice recipes into a low-carb, nutrition-packed version.
But after that first bite, it was over! The cauliflower version had JUST as much flavor as the authentic recipe, but with way less calories and carbs and a much bigger nutritious punch.
So what keeps it from turning into a soggy mess? It’s all in how you treat the cauliflower.
I squeeze the riced cauliflower dry and let it cook uncovered over medium-high heat, so it fries instead of steams. Then a splash of rice vinegar, sesame oil, and ginger gives it that takeout flavor you’re craving.
While it is so simple to make your own, you can easily use frozen riced cauliflower to save some time! Serve it as a side, or toss in chicken or shrimp and call it dinner.
25 minutes, one skillet… and nobody will miss the rice.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cauliflower rice: Rice a fresh head yourself (here’s How to Make Cauliflower Rice), or grab frozen riced cauliflower to save time. If you go frozen, thaw it completely and drain it well to avoid a soggy mess.
- Eggs: They add protein and that classic fried rice feel. For a vegan version, just leave them out.
- Onion and red bell pepper: Dice them finely (my guide on How to Cut an Onion helps) so they soften fast. You want them tender, not caramelized.
- Garlic and ginger paste: Minced garlic and ginger paste are where the takeout flavor starts. Look for ginger paste in the produce section, and use garlic powder if you’re out of fresh cloves.
- Low-sodium soy sauce: Going low-sodium keeps the salt in check, since you’ll season to taste at the end. Gluten-free tamari keeps it gluten-free (here’s Tamari vs. Soy Sauce), and coconut aminos make it Whole30 and paleo.
- Rice vinegar: A splash adds a bright tang that balances the soy sauce. Apple cider or white wine vinegar work, but the flavor won’t be quite the same.
- Sesame oil: A little goes a long way. This is the must-have for that authentic fried rice flavor.
- Frozen peas and carrots: Thaw them first so they don’t water down the pan. A blend with corn works, too.
- Green onions: Sprinkle them on at the end for a fresh pop of color (see How to Cut Green Onions).
How to Make Cauliflower Fried Rice
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Scramble the eggs
Heat a tablespoon of oil in a large skillet or wok over medium heat, then scramble the whisked eggs for about 2 minutes. Scoop them into a bowl and wipe the pan clean with a paper towel.
Don’t skip wiping out the pan. Any stuck-on bits of egg will brown and stick while the veggies cook.
Sauté the veggies
Add another tablespoon of oil with the diced onion and bell pepper, and cook for 3-4 minutes until tender. Stir in the garlic and ginger for 30 seconds, just until fragrant.
Fry the cauliflower rice
Add the cauliflower rice, low-sodium soy sauce, rice vinegar, and sesame oil. Turn the heat up to medium-high and cook uncovered for 6-8 minutes, stirring occasionally.
Keep the lid off and the heat up. Covering the pan traps steam, and steam is what turns cauliflower rice soggy.
The food processor I use!
This Cuisinart is the one I reach for when I want mashed cauliflower silky instead of soupy. (It pulls double duty for hummus, pesto, and pie dough, so it earns its counter space.)
Skip the high-speed blender for this recipe. It over-processes the cauliflower into something runny every single time.
Fold in the eggs and veggies
Stir in the thawed peas and carrots and the scrambled eggs for the last 2 minutes of cooking. Taste, add salt if it needs it, and top with green onions and a drizzle of sriracha.
FAQs
Squeeze as much moisture out of the cauliflower as you can, then cook it uncovered over medium-high heat so it fries instead of steams. If you’re using frozen cauliflower rice, thaw and drain it really well first.
Yes, just thaw it completely, drain it, and squeeze out the extra water before it hits the pan. Frozen cauliflower holds more water than fresh, and that step is what keeps it from steaming.
It’s much lower in carbs than regular fried rice, so it fits a low-carb or keto plan. For strict keto, leave out the peas and carrots, since they add most of the carbs.
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Cauliflower Fried Rice Recipe
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Ingredients
- 3 tablespoons oil divided
- 3 large eggs whisked
- 1 cup white onion finely diced
- 1 red bell pepper finely diced
- 3 cloves garlic finely minced
- 1 teaspoon ginger paste
- 1 ½ pounds cauliflower rice about 1 large head; thawed, drained, and squeezed dry if frozen
- ¼ cup low-sodium soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- salt to taste
- 1 ½ cups frozen peas and carrots thawed
- ¼ cup green onions chopped
Instructions
- Add one tablespoon of oil to a large skillet or wok along with the whisked eggs. Cook over medium heat for 2 minutes, stirring occasionally, until scrambled. Remove the eggs from the pan and wipe it clean with a paper towel.3 tablespoons oil, 3 large eggs
- Add another tablespoon of oil along with the diced onion and bell pepper. Sauté for 3-4 minutes, or until tender. Mix in the minced garlic and ginger paste and cook for 30 seconds more, until fragrant.3 tablespoons oil, 1 cup white onion, 1 red bell pepper, 3 cloves garlic, 1 teaspoon ginger paste
- Add the cauliflower rice, low-sodium soy sauce, rice vinegar, and sesame oil. Cook uncovered over medium-high heat for 6-8 minutes, stirring occasionally. Keep the lid off so the cauliflower fries instead of steams.1 ½ pounds cauliflower rice, ¼ cup low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil
- Mix in the thawed peas and carrots and the scrambled eggs during the last 2 minutes of cooking. Taste and season with salt as needed.1 ½ cups frozen peas and carrots, 3 large eggs, salt
- Top with chopped green onions and a drizzle of sriracha. Enjoy!¼ cup green onions
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Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. It gets a little wetter after the first day, so reheat it in a skillet to dry it back out.
- Reheating: A hot skillet gives the best texture. The microwave works if you’re short on time.
- Make ahead: Rice the cauliflower and chop the onion and bell pepper a day or two ahead.
- Freezing: You can freeze it for up to 3 months, but heads up: the cauliflower softens and the eggs get a bit rubbery after thawing.
- Make it a meal: Stir in cooked chicken, shrimp, or beef along with the eggs.
- Soy sauce swaps: Use gluten-free tamari to keep it gluten-free, or coconut aminos for Whole30 and paleo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Cauliflower Fried Rice
This one can be a meal on its own, or the side that makes takeout night at home. Serve it next to my General Tso’s Chicken or Instant Pot Orange Chicken for the full restaurant spread.
Keeping things light? Shredded Chicken Lettuce Wraps share all the same flavors and come together fast.
And for a cool, crunchy contrast, a Spicy Asian Cucumber Salad is ready in the time it takes the cauliflower to fry.
More cauliflower rice recipes
Once you’ve got a bag of riced cauliflower in the freezer, the possibilities are endless. These are the ones I make on repeat.
