Cauliflower Fried Rice is a vibrant, guilt-free twist on a classic favorite, bursting with fresh flavors and satisfying textures. Crisp-tender veggies mingle with fluffy cauliflower rice, creating a dish that’s both light and hearty. The savory umami of soy sauce and the subtle kick of garlic and ginger elevate every bite. Best of all, it’s ready in just 30 minutes, making it perfect for busy weeknights or a quick, wholesome meal.
This recipe is a game-changer for anyone craving comfort food without the heaviness. The cauliflower rice soaks up the rich, aromatic seasonings, while colorful carrots, peas, and scallions add a delightful crunch. It’s a feast for the eyes and the palate, proving healthy eating can be indulgent and exciting. Whip it up in no time and savor every flavorful spoonful!
What You’ll Need for Cauliflower Fried Rice?
- 2 tablespoons rice vinegar (or substitute with apple cider vinegar)
- 2 tablespoons tamari (or use soy sauce if preferred)
- 2 teaspoons toasted sesame oil
- 2 teaspoons avocado oil (or any neutral cooking oil)
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 large carrot, diced
- ¼ teaspoon sea salt
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger (or 1 teaspoon ground ginger)
- ¼ cup chopped kimchi (adjust to taste)
- 1 small head of cauliflower, riced (or use pre-riced cauliflower for convenience)
- 1 bunch scallions, chopped
- 2 eggs, beaten
- ½ cup frozen edamame (thawed or straight from the freezer)
- 1½ teaspoons fresh lime juice
- Fried eggs, for topping (optional)
- Sesame seeds, for garnish
- Microgreens, for garnish
- Sriracha, for serving
How to Make Cauliflower Fried Rice
- In a small bowl, mix together the rice vinegar, tamari, and toasted sesame oil. Set aside.
- Heat the avocado oil in a large nonstick skillet over medium heat. Add the shiitake mushrooms, carrot, and sea salt. Cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the garlic, ginger, and kimchi. Add the cauliflower rice and scallions, stirring to combine.
- Make a well in the center of the pan and pour in the beaten eggs. Stir to scramble, then mix the scrambled eggs into the fried rice.
- Add the tamari mixture and edamame. Cook until the edamame is heated through, about 2-3 minutes.
- Turn off the heat and stir in the lime juice. Season to taste with additional salt or tamari if needed.
- Portion the cauliflower fried rice onto plates. Top with fried eggs if desired, and garnish with sesame seeds and microgreens. Serve with sriracha on the side.
Spice It Up: Sauce and Topping Ideas
While sriracha is a classic choice, consider adding a drizzle of hoisin sauce or spicy mayo for extra flavor. For toppings, try crispy fried shallots, crushed peanuts, or a sprinkle of furikake for a Japanese-inspired twist. Don’t forget a squeeze of lime for a fresh, zesty finish!
Make It a Meal: Serving Suggestions
Pair your cauliflower fried rice with grilled shrimp, teriyaki chicken, or tofu for a protein-packed meal. Serve alongside a simple cucumber salad or miso soup for a complete, balanced dinner. It’s also great as a standalone lunch or light dinner!
Save It for Later: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat to maintain the texture, or microwave in 30-second intervals, stirring in between. Add a splash of water or tamari to refresh the flavors if needed.
Mix It Up: Recipe Variations
Swap shiitake mushrooms for cremini or oyster mushrooms, or use zucchini noodles instead of cauliflower rice for a different twist. For a vegan version, skip the eggs and add crumbled tofu or tempeh. Experiment with different veggies like bell peppers or snap peas for added crunch.
Quick Tips: Time-Saving Hacks
Use pre-riced cauliflower from the freezer aisle to cut down on prep time. Chop your veggies in advance and store them in the fridge for up to 2 days. If you’re short on time, skip the kimchi or use store-bought ginger paste instead of fresh ginger.
Cauliflower Fried Rice
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons avocado oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 large carrot, diced
- ¼ teaspoon sea salt
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- ¼ cup chopped kimchi
- 1 small head cauliflower, riced
- 1 bunch scallions, chopped
- 2 eggs, beaten
- ½ cup frozen edamame
- 1½ teaspoons fresh lime juice
- Fried eggs, for topping, optional
- Sesame seeds, for garnish
- Microgreens, for garnish
- Sriracha, for serving
Instructions
- In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.
- Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, carrot, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
- Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions and stir to combine. Make a well in the center of the pan and pour in the eggs. Stir to scramble, then mix the scrambled eggs into the fried rice.
- Add the tamari mixture and the edamame and cook until the edamame is heated through. Turn off the heat, stir in the lime juice, and season to taste.
- Portion the cauliflower fried rice onto plates and top with fried eggs, if desired. Garnish with sesame seeds and microgreens and serve with sriracha on the side.