Why You’ll Love This Cauliflower Fried Rice with Eggs

• It’s incredibly satisfying without feeling heavy. You get that classic fried rice experience—the savory umami, the varied textures—but you’ll finish the bowl feeling energized, not weighed down. It’s a brilliant way to pack in more vegetables without even thinking about it.
• The texture is genuinely fantastic. When you cook cauliflower rice correctly, it achieves a wonderful, slightly nutty bite that holds its own against the other ingredients. The scrambled eggs add a soft, pillowy contrast, and the veggies bring a delightful crunch.
• It’s a blank canvas for your fridge clean-out. Have some leftover chicken? Toss it in. A lone bell pepper hanging out in the crisper? Dice it up! This recipe is a framework, and I encourage you to play around with whatever you have on hand.
• It comes together in a flash. Seriously, the active cooking time is under 15 minutes. Because the “rice” cooks so quickly, you can have a wholesome, restaurant-quality meal on the table faster than you can get takeout delivered.

Ingredients & Tools

• 1 large head of cauliflower, cut into florets (or about 4-5 cups pre-riced cauliflower)
• 2 tablespoons avocado oil or coconut oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup finely diced carrots
• 3 green onions, thinly sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons tamari or coconut aminos (plus more to taste)
• 1 teaspoon toasted sesame oil
• Salt and white pepper to taste
• Optional for serving: extra sliced green onions, a drizzle of sriracha or chili crisp, a sprinkle of sesame seeds.

Tools: A large skillet or wok, a box grater or food processor, a few small bowls for prepped ingredients.

A quick note on the cauliflower: using a box grater works perfectly well and gives you a nice, fluffy texture, but a food processor with the grating blade is a real time-saver if you have one. And don’t skip the toasted sesame oil at the end—it’s the secret weapon that adds that authentic, nutty aroma.

Serves: 2-3 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Dry your cauliflower rice. This is, hands down, the most important step for avoiding mushy fried rice. After you’ve riced the cauliflower, spread it out on a clean kitchen towel or several layers of paper towels and press firmly to soak up as much excess moisture as possible. A little goes a long way here.
• Why tamari or coconut aminos? Tamari is a gluten-free soy sauce with a richer, less salty flavor, and coconut aminos are a bit sweeter and even milder. Both are fantastic here. Regular soy sauce works too—just taste as you go, as it can be saltier.
• Have everything prepped and ready. Because this cooks so quickly, you won’t have time to mince garlic or grate ginger once you start. The French call it *mise en place*—I call it saving yourself a world of stress. Get all your veggies chopped, your sauce measured, and your eggs beaten before the skillet even hits the heat.
• Don’t be shy with the aromatics. Fresh garlic and ginger are non-negotiable for building a deep flavor base. That initial sizzle when they hit the hot oil is the sound of your dinner getting delicious.

How to Make Cauliflower Fried Rice with Eggs

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — The cool, crisp, and slightly acidic bite of a quick-pickled cucumber salad is the perfect counterpoint to the warm, savory fried rice. It’s a textural dream.
• Pan-seared shrimp or tofu — For a more substantial meal, pile some quickly seared shrimp or crispy cubes of tofu right on top. They add a great source of protein and make the dish feel extra special.
• Steamed edamame — A bowl of lightly salted, steamed edamame pods on the side is a fun, interactive, and healthy addition that everyone loves. It keeps the meal feeling light and fresh.

Drinks

• Jasmine green tea — The light, floral notes of jasmine tea cleanse the palate beautifully between bites and complement the Asian-inspired flavors without overpowering them.
• A crisp lager or pilsner — The carbonation and mild bitterness of a light beer cut through the richness of the dish perfectly, making each mouthful taste like the first.
• Sparkling water with lime — For a non-alcoholic option, nothing beats the refreshing fizz of sparkling water with a squeeze of fresh lime. It’s my weekday go-to.

Something Sweet

• Fresh mango slices — The sweet, tropical flavor of ripe mango is a fantastic, simple way to end the meal. It feels light and satisfying.
• A couple of pieces of dark chocolate — A square or two of high-quality dark chocolate (70% or higher) is a rich, not-too-sweet finish that feels like a real treat.
• Fortune cookies — Okay, it’s a little cliché, but it’s also really fun! It adds a playful touch, especially if you’re serving this for a casual dinner with friends.

Top Mistakes to Avoid

• Mistake: Skipping the step of drying the cauliflower. This is the number one reason for soggy, disappointing cauliflower fried rice. That extra moisture will steam the “rice” instead of letting it fry, resulting in a mushy texture. Honestly, I’ve been impatient and skipped this before, and I always regret it.
• Mistake: Overcrowding the pan. If your skillet is too small, the cauliflower will steam instead of sauté. You need enough surface area for the heat to distribute evenly and for the moisture to evaporate quickly. Use the biggest skillet you have!
• Mistake: Overcooking the eggs initially. Remember, the eggs are going back into the hot pan at the end. If you cook them until they’re completely dry and firm the first time, they’ll become rubbery. Take them off the heat while they’re still a little soft and glossy.
• Mistake: Adding the sauce too early. If you pour the tamari in with the raw cauliflower, it can make the whole dish watery and prevent the cauliflower from getting that nice, toasted flavor. Let the cauliflower cook first, then add the sauce at the end to glaze everything.

Expert Tips

• Tip: Make it a day ahead. The cauliflower rice itself can be prepped a day in advance. After you’ve dried it, store it in an airtight container in the fridge. This makes throwing dinner together after work an absolute breeze.
• Tip: Boost the umami. For an even deeper, savory flavor, add a teaspoon of fish sauce (or vegan fish sauce) along with the tamari. It sounds intense, but it blends in and creates a incredible complexity that will have people wondering what your secret is.
• Tip: Get creative with toppings. Think of your bowl like a blank canvas. A fried egg with a runny yolk on top is a game-changer. A spoonful of chili crisp adds heat and crunch. Toasted coconut flakes or chopped peanuts would be delicious, too.
• Tip: Use a wok if you have one. A wok’s shape is designed for high-heat stir-frying, allowing for even cooking and that coveted “wok hei” (the breath of the wok) flavor. If you don’t have one, a large cast-iron or stainless-steel skillet is the next best thing.

FAQs

Can I use fresh peas and carrots instead of frozen?
Absolutely! Fresh vegetables are wonderful. Just be aware that they might take a minute or two longer to cook until tender. For the carrots, make sure you dice them quite small so they soften in time with the quick-cooking cauliflower rice. You could even blanch fresh peas quickly before adding them to ensure they’re perfectly sweet and tender.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a skillet over medium heat, stirring occasionally, until hot. This helps revive the texture much better than a microwave, which can make it a bit soggy. You might need a tiny splash of water or tamari to loosen it up as it reheats.

Is this recipe keto-friendly or low-carb?
Yes, it naturally is! Cauliflower is very low in carbohydrates compared to regular rice. Just double-check the labels on your tamari or coconut aminos to ensure they fit within your specific dietary plan. As written, this dish is a fantastic option for those following a low-carb or keto lifestyle.

Can I make this vegan?
Easily! Simply omit the eggs. To add a similar protein element and texture, you could stir in some crumbled firm tofu that you’ve pan-fried until golden, or add a can of rinsed and drained chickpeas in the last few minutes of cooking to warm through.

My cauliflower rice turned out watery. What did I do wrong?
This almost always comes down to not removing enough moisture before cooking. Next time, be really thorough when wringing it out in the towel—put some muscle into it! Also, make sure your pan is very hot before adding the cauliflower, and avoid stirring it constantly. Let it sit for a minute at a time to allow the moisture to evaporate. If it’s still a problem, you can even spread the riced cauliflower on a baking sheet and pop it in a low oven (around 300°F/150°C) for 10-15 minutes to dry it out further before frying.