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Cauliflower Fried Rice. Hello hello.
Because sometimes life is life, and you just gotta keep the food really simple. And super healthy. And deliciously delicious.
Like when you bought a bunch of ingredients to make really awesomely creative and powerhouse nutritious food for the week, but then it becomes the end of the week and you open the fridge and all your good ingredients are still staring you back in the face while your empty cereal boxes are telling the hard truth about your real life.
Watch How To Make This Cauliflower Fried Rice:
Simple, Healthy, Delicious
So all that to say, let’s make Simple, Healthy, and Delicious completely non-negotiable in my back-to-it cooking routines.
Which works out nicely because it’s exactly what we have going on today.
15 Minute Cauliflower Fried Rice is loaded with veggies and protein (eggs or tofu, maybs?) and it is drizzled with a little somethin’ extra (soy sauce, hoisin glaze, take your pick) and it is, in fact, simple, healthy, deliciously delicious.
Let’s Talk About Cauliflower Rice
At this point, we’re all pretty familiar with Cauliflower Rice. It’s pretty obnoxious at first glance (why not just make RICE? does everything have to be made from cauliflower?) but upon further investigation and much cauliflower rice consumption, I can confidently say that this is worth it.
It’s just straight up vegetables, with a little oil, a little sauce, and a little egg or tofu for protein.
Also – it’s so fast and easy.
Just pulse the raw cauliflower into “rice” in the food processor and then stir fry the whole thing up. No soaking, no pressing, no strange and unusual kitchen moves other than just pulsing a few pieces of cauliflower into this magical rice substitute.
This recipe is too easy for you to even have any excuses. Get all your ingredients out (a little mise en place, maybe? #fancy) and I promise it won’t take you more than 15-ish minutes. Dinner! Ready! Set! Go!
You can also check out our MEAL PREP cauliflower fried rice, complete with theeee best crispy baked tofu!
Common Questions About Cauliflower Fried Rice
This recipe tastes best the same day, in my opinion. The cauliflower just gets so overly cauliflower-smelling when you have it as leftovers. That being said, it should still last 4-5 days in the fridge!
For the sauce on top, I just whisked equal parts soy sauce, honey, sesame oil, and oyster sauce together and drizzled it over top with sesame seeds. I like a little pretty flair like that.
We’d really recommend using fresh cauliflower in this case. Frozen cauliflower might give off too much moisture. BUT in a pinch, frozen cauli rice is definitely an option.
Definitely! Tofu in place of the eggs would be a great, easy option. If you’re looking for something else (like chicken), we would cook/sauté that in the pan first, remove it, and then add it back in at the end.
15 Minute Cauliflower Fried Rice – healthy fried rice made with cauliflower, carrots, onions, garlic, eggs/tofu, and sesame oil!
- 1 medium-sized head of cauliflower
- 2 tablespoons sesame oil
- 1 large carrot, cubed
- 2 garlic cloves, minced
- 1 cup frozen edamame
- 2 beaten eggs (use scrambled tofu for vegan)
- 3 tablespoons low sodium soy sauce (use tamari for GF)
- 6 green onions, minced
- PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
- STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
- FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.
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- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Keywords: cauliflower fried rice, healthy fried rice, cauliflower rice