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overhead view of cauliflower fried rice in a cast iron pan with a wooden spoon.

Cauliflower Fried Rice Recipe

Course: Side Dish
Cuisine: American, Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 210kcal
Author: Becky Hardin
Get some extra veggies in your life with this easy cauliflower fried rice recipe. Riced cauliflower is cooked with other veggies, garlic, ginger and soy sauce for one delicious side.
Print Recipe

Equipment

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic or garlic paste
  • 1 teaspoon minced fresh ginger or ginger paste
  • 32 ounces riced cauliflower frozen (2 bags)
  • 2 cups frozen mixed vegetables thawed
  • ¾ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 large eggs
  • Green onions for serving (optional)

Instructions

  • Add the oil to a large skillet set over medium heat.
    2 teaspoons olive oil
  • Add the garlic and ginger paste and stir and cook for 30-45 seconds, or until fragrant.
    1 teaspoon minced garlic or garlic paste, 1 teaspoon minced fresh ginger or ginger paste
    garlic and ginger past sizzling in a cast iron skillet.
  • Add the cauliflower and let it cook for 6-8 minutes, or until it has thawed completely and most of the liquid has evaporated.
    32 ounces riced cauliflower
    cauliflower rice in a cast iron pan.
  • Add the veggies and stir and cook for another minute.
    2 cups frozen mixed vegetables
    vegetables added to cauliflower rice in a cast iron pan.
  • Stir in the soy sauce and hoisin sauce and let the rice cook for 5 more minutes, stirring every minute or so.
    ¾ cup soy sauce, 2 tablespoons hoisin sauce
    cauliflower fried rice in a cast iron pan.
  • Push the rice to one side, spray the other side with non-stick spray, and add the eggs.
    2 large eggs
    two fried eggs nestled next to cauliflower fried rice in a cast iron pan.
  • Let the eggs cook for 2-3 minutes or until the bottoms are completely white. Stir the eggs and let the yolks harden a bit before mixing the eggs into the rice and cooking for another 2-3 minutes.
  • Serve garnished with freshly chopped green onions if desired.

Video

Notes

  • Storage: Store rice in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
  • Make It A Meal: Turn it into a full meal by adding some pan-fried shrimp, pork or shredded chicken.
  • GF Swap: Make it gluten-free by swapping the soy sauce for tamari or coconut aminos.

Nutrition

Calories: 210kcal | Carbohydrates: 30g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 2702mg | Potassium: 1008mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4740IU | Vitamin C: 119mg | Calcium: 99mg | Iron: 3mg