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Better Than Takeout Cauliflower Fried Rice

A plate of bright cauliflower fried rice mixed with scrambled egg, green peas, and diced carrots, served indoors.
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Create a satisfying, low-carb alternative to classic fried rice. This recipe focuses on technique to ensure your cauliflower rice stays tender and flavorful, mimicking your favorite takeout dish.

Ingredients

Scale
  • 1 medium head cauliflower (about 4 cups riced)
  • 1 tablespoon avocado oil or sesame oil
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon oyster sauce (optional, for depth)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Prepare the cauliflower rice: Cut the cauliflower into florets. Pulse in a food processor until the texture resembles rice grains, being careful not to over-process into a paste. Alternatively, use pre-riced cauliflower.
  2. Dry the rice: Place the riced cauliflower in a microwave-safe bowl. Microwave on high for 3-4 minutes, stirring halfway, until slightly softened but not fully cooked. Spread the rice onto a paper towel-lined baking sheet to allow excess moisture to evaporate for 5 minutes. This step is crucial for avoiding soggy rice.
  3. Cook the eggs: Heat 1 teaspoon of avocado oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble quickly until just set. Remove the eggs from the skillet and set aside.
  4. Sauté aromatics: Add the remaining avocado oil to the skillet. Add the minced garlic and grated ginger. Stir fry for 30 seconds until fragrant.
  5. Stir fry vegetables: Add the frozen peas and carrots mix. Stir fry for 2 minutes until heated through.
  6. Add cauliflower rice: Add the dried cauliflower rice to the skillet. Stir fry vigorously for 4-5 minutes. You want the rice to heat through and develop a slight char or dryness.
  7. Season: Push the rice mixture to one side of the pan. Add the soy sauce, oyster sauce (if using), and toasted sesame oil to the empty side of the pan. Let the sauces bubble for 10 seconds, then quickly toss everything together to coat the rice evenly.
  8. Combine and finish: Return the scrambled eggs to the skillet. Sprinkle with white pepper. Toss everything together for one final minute.
  9. Serve immediately, garnished with sliced green onions.

Notes

  • For a protein boost: Add 1 cup of cooked, diced chicken breast or peeled, deveined shrimp when you add the frozen vegetables. Cook until the protein is heated through or pinkness is gone.
  • To achieve the best texture, do not skip drying the cauliflower rice after microwaving. This mimics the texture of traditional rice.
  • If you prefer a richer flavor, substitute 1 teaspoon of the soy sauce with coconut aminos for a gluten-free, low-carb option.

Nutrition

Find it online: https://www.unfoldrecipes.com/cauliflower-fried-rice-better-than-takeout/