Dinner

Cauliflower Fried Rice with Eggs and Vegetables Recipe

ByLana Polati January 21, 2026January 21, 2026

Introduction

Cauliflower rice is a healthy and versatile alternative to traditional rice, perfect for a low-carb diet or simply adding more vegetables to your meal. This easy recipe transforms fresh cauliflower into a flavorful, stir-fried dish packed with vibrant veggies and a hint of sesame.

A white bowl filled with a crumbly fried rice dish made from small pieces of cauliflower that look like rice grains, mixed with tiny diced orange carrots, green peas, and chopped green onions, all sprinkled lightly with white sesame seeds on top. The bowl sits on a white marbled surface with blurred greens and another bowl of the same dish in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cauliflower (rinsed and pat dry with paper towels)
2 tablespoons sesame oil
2 eggs (lightly beaten)
Pinch of salt
Cooking spray
1/2 small onion (diced)
3 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
1/2 cup frozen peas and carrots blend
1/2 cup diced celery
3 tablespoons soy sauce (or more to taste)
1/4 cup green onions (diced)
1/4 teaspoon sesame seeds

Instructions

Step 1: Cut the cauliflower in half, remove the core, and let it dry completely.
Step 2: Chop into florets, place half in a food processor, and pulse until the texture resembles rice. Avoid over-processing to prevent mushiness. Set aside and repeat with the remaining cauliflower.
Step 3: In a small bowl, whisk the eggs with a pinch of salt.
Step 4: Heat a large sauté pan or wok over medium heat and add the sesame oil once hot.
Step 5: Sauté onion, garlic, ginger, peas and carrots, and celery for 4-5 minutes until softened.
Step 6: Increase heat to medium-high, add the cauliflower rice and soy sauce, then mix well.
Step 7: Cover and cook for 5-6 minutes, stirring frequently, until the cauliflower is tender but slightly crispy on the outside.
Step 8: Push the mixture to one side of the pan, pour in the eggs, and scramble until almost cooked. Then combine the eggs with the cauliflower rice.
Step 9: Stir in the green onions, then remove the pan from heat.
Step 10: Garnish with sesame seeds and additional green onions before serving.

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu to the pan when adding the cauliflower rice.
Use different vegetables like bell peppers or mushrooms to customize the flavor and texture.
To avoid sogginess, ensure the cauliflower is well dried before processing and cooking.
Try tamari instead of soy sauce for a gluten-free version.

Storage

Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the veggies from becoming mushy.

How to Serve

A close-up of a white bowl filled with a textured grain dish mixed with small pieces of green peas, diced carrots, and light yellow corn, topped with sprinkled sesame seeds. The dish looks fluffy and slightly crumbly with visible bits of chopped green onions mixed throughout. A second white bowl with the same dish is blurred in the background to the right, and some green lettuce leaves are softly visible in the upper left corner, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower rice instead of fresh?

Yes, frozen cauliflower rice works well and can save prep time. Just thaw and drain any excess moisture before cooking to prevent sogginess.

Is cauliflower rice suitable for a low-carb diet?

Absolutely. Cauliflower rice is a low-carb, low-calorie alternative to traditional rice, making it ideal for keto, paleo, and other low-carb eating plans.