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Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower fried rice is a low carb alternative to one of the best Chinese style dishes around. Follow these steps and I promise I can fool the most sensitive taste buds because it taste so much like the original. A one pan dish that's great for a low carb dinner or side dish!
3.76 from 50 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine American, Chinese
Servings 2 serving
Calories 115.1 kcal

Ingredients
 

  • 10 ounces frozen cauliflower (see notes)
  • 1/2 cup frozen peas and carrots
  • 2 stalks green onion
  • 1/4 diced yellow onion
  • 1 large egg
  • 2 teaspoon minced garlic
  • 2 tablespoon soy sauce
  • 1 teaspoon oyster sauce (sub for dark soy sauce measurements below)
  • salt and pepper to taste

Instructions
 

Prep cauliflower rice, peas and carrots

  • If using fresh the instructions are in the passage under "How to make cauliflower rice" I use frozen in the recipe because its the best option.
  • Place bag in mircowave and cook for a little more than than half the time. This way when squeezing the excess water out, the bag doesn't burn you. Cut the top off or a corner and squeeze every bit of water out you can. Don't worry about pressing the rice together that's what you want. Set aside when done.
  • Cook the peas and carrots from frozen. You just need to get the ice off of them, drain them and place them in the bowl with the diced onions and green onions. Make slurry using the soy sauce and oyster sauce or the soy sauce and dark soy sauce. See notes for questions.

Cooking the fried rice

  • In a pan or wok on medium heat add a little oil and add in 1 beaten egg. Scramble well then remove from the pan.
  • Add a little more oil then add in diced onion, green onion, minced garlic, peas and carrots. Season them with salt and pepper to taste. 1/4 tsp each is a start.
  • Once diced onion is translucent remove all the veggies from the pan.
  • Turn heat up to medium/high, add a lilttle oil then place in rice. It should be clumped together so break apart. Cook about 1 minute then add slurry of soy sauce and oyster sauce. Quickly mix into the rice before it burns away from the heat. Evenly coat the rice.
  • Lower the heat and toss the egg and the veggies in. Give it a good mix and blend for about a minute. Remove then serve.

Video

Notes

Helpful Recipe Tips

  • Cauliflower rice, this is a crucial element. Follow the instructions for how to prepare the rice in the post. I personally always use frozen because its the best and easiest. It is important to have the rice dry as possible. In the Chinese restaurants they always use day old rice because there is lower moisture when it's dry and sticky.
  • Frozen or fresh peas and carrots. It doesn't matter here but I use frozen as well for ease. When you use frozen always cook first before starting the recipe.
  • For keto or Whole 30, skip the oyster sauce and you can replace the soy sauce with coconut aminos. This will alter the flavor but it's still good just less authentic. Keto people will want to skip the peas and carrots because they can be very high in carbs and are broken down by the body faster when cooked.
  • Replace the oyster sauce, if you have dark soy sauce which I recommend, skip the oyster sauce. The oyster sauce is easier to find in store unless visiting an Asian market you'll have to order the the dark soy sauce. Replace the oyster sauce by using 2 TB of soy sauce and 1 TB of dark soy sauce.
  • Add sesame oil, this takes the dish up another notch. It can be skipped but it's too delicious!

Nutrition

Nutrition Facts
Cauliflower Fried Rice
Amount Per Serving (1 serving)
Calories 115.1 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.9g6%
Cholesterol 93.3mg31%
Sodium 1480mg64%
Carbohydrates 14.1g5%
Fiber 5.2g22%
Sugar 6.2g7%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cauliflower Fried Rice Recipe
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