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Cauliflower “Fried Rice”

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Cauliflower “Fried Rice” which replaces rice with cauliflower is my favorite low-carb side dish when I’m craving Chinese take-out!

Cauliflower "Fried Rice" which replaces rice with cauliflower is my favorite low-carb side dish when I'm craving Chinese take-out!
Cauliflower “Fried Rice”

Don’t get me wrong, I love traditional Fried Rice made with leftover rice, but when I want a lower carb version this Cauliflower Rice is perfect! I posted this Cilantro Lime Cauliflower Rice recipe  a while back, and it was a huge hit. So I decided to play around with that recipe and make this Asian version to go with these Shrimp Egg Rolls, and my husband (who detests cauliflower) was pretty amazed how the meal turned out. The portions are generous and you get a serving or two of vegetables into your diet.

Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!

I LOVE fried rice, and often make my own fried rice at home with brown rice like this Edamame Fried Rice and this Spicy Shrimp Fried Rice. But sometimes when I want to cut down on my carbs, I swap out the rice for cauliflower to make this low-carb cauliflower fried rice. A keto, gluten-free and whole30 compliant recipe.

How do you make cauliflower into rice?

It’s simple! You cut the cauliflower into florets, then place a few pieces at a time in the food processor and pulse a few times until it resembles rice. You don’t want to put too much in the food processor as it will over-process it. Cauliflower rice is also now available pre-cut and bagged in the produce section as well as frozen, but my preference is to make it myself as it tastes better than frozen, and often the pre-cut fresh variety spoils fast.

Cauliflower "Fried Rice" which replaces rice with cauliflower is my favorite low-carb side dish when I'm craving Chinese take-out!Cauliflower "Fried Rice" which replaces rice with cauliflower is my favorite low-carb side dish when I'm craving Chinese take-out!Cauliflower "Fried Rice" which replaces rice with cauliflower is my favorite low-carb side dish when I'm craving Chinese take-out!Cauliflower "Fried Rice" which replaces rice with cauliflower is my favorite low-carb side dish when I'm craving Chinese take-out!

More cauliflower rice recipes:

Cauliflower "Fried Rice"

4.88 from 80 votes
Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!
Course: Side Dish
Cuisine: Chinese, Japanese
Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 1/3 cup


  • 1 medium head, about 24 oz cauliflower, rinsed
  • 1 tbsp sesame oil
  • 2 egg whites
  • 1 large egg
  • pinch of salt
  • cooking spray
  • 1/2 small onion, diced fine
  • 1/2 cup frozen peas and carrots
  • 2 garlic cloves, minced
  • 5 scallions, diced, whites and greens separated
  • 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free, Coconut Aminos for Paleo/Whole30)


  • Remove the core and let the cauliflower dry completely.
  • Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  • Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
  • Heat a large saute pan or wok over medium heat and spray with oil.
  • Add the eggs and cook, turning a few times until set; set aside.
  • Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
  • Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  •  Add the egg then remove from heat and mix in scallion greens.

Last Step:

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Serving: 1 1/3 cup, Calories: 108 kcal, Carbohydrates: 14 g, Protein: 9 g, Fat: 3 g, Cholesterol: 47 mg, Sodium: 868 mg, Fiber: 6 g, Sugar: 1 g


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489 comments on “Cauliflower “Fried Rice””

  1. Such an easy recipe and rather than peas/carrots, added chopped zucchini. Will add cubed tofu in the future. Very tasty!

  2. One of my go-to recipes for years — LOVE it. I add tofu to make it a meal with red pepper and plan to swap in edamame for the peas one of these days.

  3. Great, just like takeout! Used 4 cups of frozen cauliflower rice (all I had), added red pepper strips and some leftover pork. Thanks for your great recipes:)

  4. I have not been a big cauliflower rice fan, until I ate this. It is really delicious with just the right mix of ingredients. I am really trying to up my vegetable intake and this fits the bill. I plan to make it again.

  5. Delicious, healthy and my very, very picky son LOVES it. Thank you. We add chicken for protein, would be great with tofu or pork, too.

  6. Avatar photo
    Karen Amenita

    Absolutely delicious and satisfying. I had a friend ask what kind of rice I used that it was so small and delicious 😂

  7. Avatar photo
    Shirley Clayton

    Very good recipe Make it very often. I add a can of chicken and make it into Chicken Fried Rice.

  8. Avatar photo
    Rachel N - Perth, Australia

    I’ve made this so many times and it is hands down the tastiest cauliflower rice recipe ever. I could eat this every day 🙂

  9. This is delicious! I squeezed the water out of the riced cauliflower before I cooked and was amazed at the liquid that came out! I also added chopped chicken because it’s zero WW points for me. Add some zero point Hot sauce of your choice and it’s AMAZING! 

  10. Avatar photo
    Alexis McLeod

    Hi there quick question about the nutrition numbers. It states that 1 portions is 11/3 cups. I am not quite sure what that means.

    Thanks for your help.

    1. A tiny math lesson, even though in this context it’s almost always correct to assume mixed number (1 1/3) as opposed to improper fraction (11/3): 11/3 (improper fraction) would be 3 2/3 (mixed number) because there are 3 complete sets of 3/3 (3 + 3 + 3 = 9) and then 2 more left over (9 + 2 = 11). Granted, that’s not the right answer (because it’s the mixed number 1 and 1/3), here, I just wanted to throw it out there for anyone who may see something like that in a legitimate context and need a refresher on the math!

  11. This is absolutely fantastic – thank you. I made some mods based on macro needs and I truly felt like I was having legit fried rice, which I’ve not had in YEARS!!! Unbelievable!!! My mouth couldn’t be happier and I couldn’t have done it without ya 😊

    1. It’s really quite good. Don’t expect it to be fried rice, but it doesn’t have that cauliflower taste. I sauteed red peppers, mushrooms, and zucchini instead of peas and carrots, and used a package of frozen riced cauliflower and cooked it until it seemed dry. I didn’t even serve it with chicken like I planned because it was so good on it’s own! (But I feel like I should add I’ve been on a low carb, low fat diet for a while so maybe my expectations are low)

  12. Added garlic powder and onion powder; used 2 eggs instead of 1. This stuff is great! Does not have that distinct cauliflower flavor. Taste like authentic fried rice! Will make again!

  13. I made this once a few weeks ago but I guessed at the amount of cauliflower because I used frozen. I know it is suggested to use fresh, but I sometimes like the convenience! So what amount do you use if using frozen cauliflower.?

  14. So versatile. Used frozen cauliflower rice, mixed frozen veggies and added chicken. Quick and easy dinner 

  15. Oh man this was delicious, I’ve been wanting some fried rice and had bought some frozen riced cauliflower…it was great. I didn’t have sesame oil so I used olive oil it was still great! I also used coconut aminos since I’m watching my salt intake.  I like adding more veggies to my meals this way and enjoying a Chinese rice-like dish. So tasty!!! Thank you

  16. LOVED this! Delicious and tastes like the real thing. Followed the recipe as written. (I used  frozen mixed vegetables, instead of frozen peas and carrots.) Came out great. Will happily make again! (The hardest part was “browning” the cauliflower. Next time I will try turn the heat up higher for a few minutes.)

    It satisfies the yen for the taste and texture of fried rice without the guilt! The one daughter still living at home and I make it often, while my oldest son still at home loves it topped with turkey/beef taco or shredded chicken breast. (wish I could post a photo!) I make enough for the next day as even left over re-fried, it is still so delicious!

    This adaptable recipe is a great accompaniment to any meal no matter your carnivorous or vegetarian lifestyle! (Am thinking of adding this as a Special on my food truck!)

  18. This recipe is confusing in that it really does taste like fried rice! Rarely get up for seconds but this dish was worth it. Added fish sauce!

  19. My grown son stopped by one day just as I was finishing this. Gave him him bowl and he thought it was actually Chinese Fried Rice! Delicious!!

  20. This is a delicious recipe even if you aren’t cutting back on carbs. I didn’t use egg whites, just one whole egg. I’m going to add sauteed shrimp the next time, and can see this going over well a a large gathering or potluck.

  21. This recipe was delish! I did notice that it says 1 WW PURPLE SP. Inputting the exact nutrition info into the ww calculator on purple plan is coming up as 3 pts.

  22. Avatar photo
    Veronica Carroll

    This was an amazing and very customizable recipe! Thanks. I have made it several times now and have used frozen cauliflower rice every time. So easy, just as yummy, and less elbow grease. LOL. Of all the recipes I have made that use cauliflower, you could still tell that it’s cauliflower but not this one! This tastes like fried rice but so much better than the actual rice version.  I used coconut amino‘s since we are gluten-free and the second time I used tamari since I was out of coconut amino‘s. Both came out perfect! Thanks again for an amazing recipe.

  23. taste good! Great knowledge!
    let me share another golden recipe don’t miss out!

  24. Love the recipe! But my advice though, don’t cover it just keep stirring until it’s cooked otherwise it will turn really soggy like what mine was tonight. Anyway, it still tastes quite good! 

  25. I never follow recipes exactly, but this was a great basic that allowed for variations. I didn’t have peas and carrots, but chopped a fresh carrot and shallots. Used whole eggs, and if I wasn’t quarantined, would have added mushrooms. I’ll use it again!

  26. This is a real keeper. Just as good, if not better, than rice. Would add a tsp or two of minced ginger.  Add 1/4 cup vegetable or chicken stock, and 2 tsp fish sauce to the soy sauce.  Lots of other meat or mushroom possibilities for variation.  Kudos!

  27. This was very tasty and satisfying. I loved it. I had mine with tofu. It will be in my regular rotation. Thank you, Gina!

  28. Avatar photo
    Anne T. Windle

    Very good!! Trader Joe’s sells cauliflower rice in the produce section; it’s ready to go! I use egg substitute instead of egg whites and also add shrimp, chicken or both to make a complete meal. I also have had trouble getting the cauliflower to crisp; may try putting it on a baking sheet in the oven for a few minutes.

  29. Made this and meal prepped it for my weekday lunches, it came out delicious! Followed the recipe exactly and I love it! Thanks for sharing 🙂

  30. Avatar photo
    Roisin Prestage

    Question: If I buy fresh cauliflower rice at my supermarket, how many ounces do I need to buy to match the amount you describe in the recipe?


  31. Avatar photo
    Jennifer Marsden

    I managed to eat this fried rice but not sure what I did wrong my cauliflower was all brown from soaking up the soy sauce. Thank you for the recipe.

    1. Avatar photo
      Kelly Bowers

      I make this 3 x per month. Tips: Fresh is best. Not frozen. And make sure the cauliflower is dry. Medium+ heated pan. I like to use a coated electric fry pan and a bit of oil. Then, it’s all in the seasoning. Cauliflower absorbs flavours. So add what YOU love. Minced onion and garlic, ginger, soya sauce, sesame oil, chopped veggies? Don’t add much liquid though – You want to stir fry it, not stew it. We add top with meat at the end to make a meal. It’s not rice. We actually like it better. Good luck. Hope you like it.

  32. This tasted very “Diet” to me. I typically love your recipes because they make you forget you are dieting. I probably went into it with too high of expectations, I was really hoping it would magically taste like real rice. It was fun to try though, thanks for sharing your recipes!!

  33. Really good. I added finely chopped bacon and ginger and it totally fulfilled my carb craving. Great recipe.

  34. I made this for my family last night, it received rave reviews!! I used pre riced frozen cauliflower because I don’t own a food processor (yet!)
    The sesame oil really imparts beautiful Asian flavor. I used Coconut Aminos as my lower sodium soy alternative.
    I will be making this recipe alot, since it comes together so quickly and tastes so good. Can’t wait to serve up some chicken with it!
    Thank you for sharing.

  35. This is OUTSTANDING!!!  I found a “Hot” Sesame Oil by Dynasty and omg is it delicious!  Didn’t miss the rice at all, tasted just like a good fried rice should🤩

  36.  This recipe was absolutely delicious!  It was my first time making cauliflower fried rice but I made regular fried rice frequently. I felt like the pea & carrot to cauliflower ratio was a bit low, so I added more, about a cup total. I also added another tablespoon of soy sauce and a teaspoon-ish of rice vinegar to give it some tang.  Lastly, I added the egg after the cauliflower to make sure it all bound together. I let it sit in the pan on low heat for a few minutes to get a nice crispy bottom so each bite would have some crunch. 

  37. So, I used frozen cauliflower rice but otherwise followed this recipe. Delicious!!! I didn’t miss those real rice calories at all! 

  38. Avatar photo
    Sherrille Gooch

    I had made this before and was about to get upset when I couldn’t find this recipe after a 30 minute search….I’m so happy I finally found it! YOU HAVE TO MAKE THIS if you’re looking for a low carb option to fried rice. I promise, you’ll never know you’re eating cauliflower instead. It’s that good.

  39. Excellent skinny and healthy recipe.  I changed it up by adding 1 1/3 C of mixed frozen vegetables corn, carrots ,green beans. I also used bag of riced cauliflower to save time by Green Giant 12 oz. which said it was 4 servings. I only added  1 T of soy sauce and it was salty enough.  I added fresh diced ginger and 1/4 tsp onion powder.  Loved it.

  40. My daughter and I made this over the weekend as a substitute for brown rice in Gina’s Pineapple Shrimp Fried Rice recipe, per Gina’s blog about that recipe. WOW!!! So delicious! I have never had cauliflower rice before…would never have known it wasn’t “real” rice. We followed recipe but added extra veggies – 1 cup of frozen peas and carrots, plus probably 1 -2 cups frozen broccoli. We didn’t quite get a crisp on the cauliflower rice, probably because we used a large saute pan (don’t have a wok but should get one ☺) combined with the extra veggies taking up cooking space, but still great, not mushy. We used fresh cauliflower rice from the produce section of the local grocery..about 15 ounces, and served in pineapple halves (sadly hubbie was cutting pineapples for us and chopped off the treetops before we could stop him, but still looked great). Good for 4 people with seconds for 2 of us…a must try with the pineapple shrimp recipe, even for novice cooks like us! Thanks for helping us eat healthy without sacrificing taste, Gina!!

    1. Did you use frozen cauliflower rice? I’ve found it’s hard to get the crisp with frozen cauliflower rice because of the moisture – you have to turn up the heat and cook a little bit longer. Stir it up a little to help the moisture steam off and then spread it in a nice even later and leave it alone for a bit to get crisp.

  41. Avatar photo
    Jonathan Bloom

    I’ve now made variations of this recipe a half dozen times, and it’s become one of our favorite dishes (then again, we’ve never disliked any recipe we’ve tried from SkinnyTaste!). I say variation because my wife doesn’t like peas and carrots, so each time I’ve used a different combination of peppers, mushrooms, bean sprouts, water chestnuts, baby corn, and edamame. I’ve also gotten around grating the cauliflower myself by buying it already grated. Tonight I even used the frozen, already riced stuff and although it was a bit wetter, it still tasted good; I also helped it along a little bit by adding a a couple tablespoons of fresh grated ginger. Even though each time it’s been a bit different, the one constant has been my daughter coming in the kitchen and asking why it smells like a Chinese restaurant! Lovin’ this!

  42. Oh my gosh….going Keto so skipped the peas and carrots. Sooooo yummy! Wasn’t excited to miss out on fried rice. I think I like this better!! Thank you thank you thank you!!!

  43. You can use coconut aminos if you don’t like using soy. They taste very similar and to me more delicious. If you are sesame free like we are, I’d probably use avocado or coconut oil (it’s big in Thai and other Asian dishes and if you add a little chili garlic sauce to make it even more Thai). I haven’t made this yet but it’s something I would really like.

  44. Quick question before I try this recipe… I’m not sure I understand what to do with the eggs. The mixed eggs are cooked on a pan – so is it like a thin omelette? Is it then cut when added to the cauliflower rice mixture?

    1. If you want to do it traditional style, start the rice first and then stir in the egg towards the end. Stirring it as you cook the egg will make delicious bits of cooked egg throughout the rice rather than large pieces – control the size with how you stir. Make sure to mix the eggs in a bowl first before so the yolk is mixed in evenly.

  45. Avatar photo
    Krista Mozina

    This was delicious! We had seconds with a teriyaki chicken breast. I didn’t have green onions and it wasn’t missed. Husband gave it two thumbs up!

  46. I LOVE this recipe!!  I have made it several times.  I will make it again tonight to serve alongside Teriyaki salmon and edamame beans.  Like other reviewers have said, my husband also has no idea it is cauliflower.  I buy a bag of riced veggies (cauliflower, broccoli, carrots and green onions? from my produce department (I’ve never bought the frozen, not sure about the texture).  

    I will add a little sriracha and some ginger to mine.  And I will probably use 3 whole eggs…..

  47. Made this tonight! We have been doing Keto for about two months and I was tired of cauliflower rice@!! But this recipe…..changed my life!!@@ We cooked everything on our outside griddle …OMG!!!! I am never cooking cauliflower rice any other way. You cannot even tell it’s not really rice. Thank you!

  48. How many servings does this make? +asking for a friend* LOL. I’m doing keto So I need to be able to work out the net carbs on each serve 🙂 thanks 

  49. Hi There, Gina. I have made this a few times and we love the recipe. Thank you. I use frozen cauliflower and unfortunately, I can never get it to come out a little crispy. Any ideas? Best.

      1. Avatar photo
        Michelle Rock

        After reading this comment of yours I decided to air fry my frozen cauliflower to dry it out a bit. I have to say that it came out delicious and it was not mushy at all. I can’t say it was crispy but it was a really good consistency.

  50. Thanks a lot for this amazing recipe. I only sdded fresh ginger to it and it is a great hit even for my toddler.

  51. I just finished making this recipe and I must say that I was skeptical at first. I am new to the whole cauliflower craze. INot following any particular fad diet. I am just trying to eat better. This recipe was delicious. I will always make this. I don’t like peas and carrots so I added some chopped up zuccini. I also added bean sprouts and large shrimp that I seasoned and put a little crushed red pepper on it for some kick. I will definitely make this again. Thanks for the recipe.

  52. Ok let me start by saying I hate cauliflower.   With a big old capital H.  I’m a low carb person.  This was fabulous .   I tweaked it a bit because the hubs can’t do sodium but he ate 2 bowl of this and can’t believe it’s not rice.  I will be making this often

  53. Avatar photo
    Samantha Hawkins

    Me & my husband tried this for the first time last night & LOVED it! We will be eating this a lot more often. “Thank you for the yummy recipe.

  54. I have made this so many times – it is one of my favorites – I usually use 3 whole eggs and add sriracha and garlic paste because I like it hotter!

  55. This is a great base recipe. I didn’t have peas/carrots, so I added bok choy, edamame, some cooked broccoli and baked fish leftover from a few nights ago. And just one egg, and some sriracha. It’s a really flexible recipe, and tasty! Will make again.

  56. Avatar photo
    Annalisa Mena

    This was a GAME CHANGER for me! I have been eating riced cauliflower and while it’s been “ok”, this recipe was amazing. I followed some of other suggestions with regards to frozen vs. fresh (time and effort for me) and added shrimp seasoned with McCormick’s Chinese 5 spice blend and dinner was delicious! Super easy and a big hit for my husband and I. Thank you!!

    1. I was wondering the exact same hung! I love this recipe and make it a lot but would love to know how to adapt t for Instant Pot!!!

  57. OMG just made this, amazing! Thank you for the hint someone left about microwaving the Frozen riced cauliflower and THEN wringing it out in a towel. Got a lot of moisture out. I did add mushrooms and ground turkey and hot sauce. My husband doesn’t even realize it’s cauliflower ?

  58. This was the first recipe I was ever introduced to cauliflower rice with last year and have fallen in love with it since! Last night, I was using ingredients from the pantry without having to buy anything and thought I had everything to make cauliflower fried rice. As it was being made, I realized I was out of soy sauce and didn’t have any so I could only substitute with teriyaki sauce. However, ina lunch and if you don’t have soy sauce, teriyaki sauce works just as well! Ha! Our son still loved it and the entire family went back for seconds and thirds! Great healthy easy recipe…but next time it will be even better when I have soy sauce! Ha!

  59. Avatar photo
    Danica Lance

    This is so YUMMY! It is good warm from the stove or cold as leftover. You can’t beat the points for this meal. Husband, 2.5 year old and mama approved. Also, easy to make! This will be a regular for our family. Since my husband and son aren’t trying to lose weight, I added brown rice to their bowl. 

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  63. This is such an awesome and delicious recipe! I made a couple of modifications for my own taste. Opted for EVOO instead of sesame oil, used a whole cup of peas/carrots, spring onions, 3 eggs and the addition of fresh mushrooms. As it’s just me eating I also cut the cauliflower to a 12oz. bag of the “snow”. I also added a cooked chicken breast to the mixture for an all-in-one meal.

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  67. Avatar photo
    Stephanie Homen

    I’ve never had cauliflower fried rice before and wasn’t sure how the cauliflower would hold it’s texture. This is really good! It was also delicious the next day for lunch. I followed some of the suggestions and added diced boneless skinless chicken breast (stir fried first in the pan) to make it a one dish meal. I topped the hot “rice” off with some edamame and some steamed chicken cilantro wontons (from costco). It felt like decadent Asian meal, but oh so healthy. I’m sharing this recipe for certain.

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    Caitlin Dennehy

    This was my first time using cauliflower as a rice substitute. All I can say was wow. I have already recommended this to my family and friends. I upped the frozen peas and carrots a tad to get more bang for my buck but this is a recipe I will definitely be saving for the future. 

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    Terese Campbell

    JUST found this past weekend a bag of already mixed cauliflower fried “rice” mix at Publix! Gonna fix it up tonight for dinner!!

  79. Love this recipe! Even my boys, 20 and 13 love it. Sometimes I add chicken and/or bacon , if I have it on hand. i use frozen riced cauliflower with no problems. Really no fail. Can add a variety of veggies.

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    Mrs. Bridgewater

    This is my second dish I made from this site. This was another winner. Very flavorful taste, just like regular fried rice but minus the excessive amount of calories. I did use the frozen rice cauliflower from walmart I cooked it according to the package and used a cheese cloth to ring out the excess water so it’s not mushy. It turned out great. Family really enjoyed it and it gets you really full.

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    Marianne Evans

    at the suggestion of a friend, I’m making this for dinner tonight.

    As a suggestion to you, it would be helpful if you could formulate your “print” feature to print recipes on one page. Simply cut out unnecessary line spacing. Which is what I do when I cut and paste your recipes.

  82. I can’t thank you enough for such a delicious and healthy dish. I was so delighted about the taste and how low in calories this is(i’m counting calories). 100% recommended.

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  85. I made this recipe and the whole family loves it.  I added chicken too.   I used frozen cauliflower and it worked perfect.  Thank you!!

  86. I made this recipe this weekend and it is now my new go-to! Easy, delicious and completely satisfies my fried rice cravings. Thank you so much for sharing this goodness. 🙂

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  88. I made this tonight and it is delicious! I didn’t feel like dragging out my food processor so I used my Pampered Chef food chopper I’ve had for years. It worked perfectly and took me about 2-3 minutes to chop a whole head of cauliflower. 

  89. So good!  Just a quick question. It says 1 point for weight watchers, freestyle, but when I plugged it into the WW calculator, it says 3.   I saw the points + is 3, so I’m not sure where my error is!  Either way, still a low point amazing meal!

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    Christina Dann

    This recipe is awesome! Just an FYI, it’s not Whole 30 with peas. I’m doing Whole 30 and I just replaced the peas with chopped broccoli florets 🙂

  91. When i calculated this recipe on Weight Watchers site it said that 1 serving of 1 and 1/3 is 3 points.
    How did you calculate to 1?

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    Kristen OConnor

    I’ve made this recipe numerous times and it’s always a hit. I use a bag of frozen “riced” cauliflower. I like to pair it with the Skinnytaste Orange Chicken Makover for a guilt free home cooked Chinese food night ?.

  95. Solid recipe. First time I was able to please the non cauliflower rice members of the family. Will make again.

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    Stephanie Moore

    This was delicious! Even my non veggie eating bf went back for seconds!!! I added a chopped, cooked chicken breast to make it a main dish. This will be in our regular menu rotation.

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  101. Made this tonight. Fabulous! I can’t believe it’s so low calorie too.  If I wasn’t straight and already married, I’d propose to Gina.

  102. So I have to admit I wasn’t completely sold on this recipe last night when I made it but something magical happened in my refrigerator overnight and it was great today. Another skinnytaste win!

  103. I do not know what cup means. The weight seems to be different for every food type Does anyone have the nutritional data pr 100g ?

    1. I don’t, but 1 cup is 8 oz.  One ounce is just over 28 grams, so 100g is just under 4 ounces. In other words, 1 cup is a little over 200g. Hope that helps.

  104. Made this a few months ago…honestly couldn’t believe it was cauliflower. I do have one question…In your Fast and Slow cookbook…it says to use 2 large eggs and 1/4 cup of soy sauce and online it says 2 egg whites, 1 large egg, and only 3 tbsp of soy sauce. The first time I made this I used the cookbook version…at little to “wet” in a wok, so I transferred it to a pan and let it cook down. Just wondering why it different??

  105. I’ve been making cauliflower rice fir about a year. But I just saw a recent video with the premade bag of cauliflower rice. I didn’t know they sold that !!! You just saved me so much time between chopping it up and cleaning the food processor. I’m going to Trader Joe’s tomorrow and picking some up. Thank you <3

  106. This was yummy! I just wasn’t sure if I was supposed to break up the egg at the end or scramble it as the first step?

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  108. If you’re using a bag of frozen cauliflower rice, is there an additional step? I made a Mexican rice pilaf using frozen cauliflower rice and it was a miserable failure. 

  109. I make this a kids all eat it thinking its real rice! Even my picky eater who hates veggies. They go for seconds and thirds ????

    1. I was surprised by two high school hockey guests they gobbled this up never knowing it wasn’t rice – of course I took photos and let their moms in on my secret!

  110. Gina, thanks for sharing yet another great recipe! In our house, you are the best, delivering one great recipe after another.  I used frozen cauliflower rice to save a step.  We could not believe the portion size! We will definitely make this again, and again…

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  113. I love this recipe! I used a bag of riced cauliflower from Trader Joes to make it quicker. My only modifications were to add shrimp for protein (cook first and set aside, add at the end like the eggs). I also added 2 tbls of Rice Wine Vinegar along with the Soy Sauce. Yummy!

  114. Avatar photo
    Tiffany Bedford

    I made this last night for dinner. I added 1 chicken breast so my hubby would get some protein(browned 1st and removed from pan) My daughter and husband both went back for seconds. I was so thrilled at the taste. Thank you for sharing

  115. This sounds great! Any sugggestions on adding chicken? I was thinking of adding a pound of BL/SL chicken breasts but am open to suggestions on how to do it. 

    1. like any stir fry i would cook the chicken separately first and add it at the end 🙂 You can even use the juices from the chicken to cook your califlower for additional flavor.

  116. I make so many of your recipes.  Made your cauliflower fried rice last night. We absolutely loved it. My husband went back for 3rd’s!

  117. Avatar photo
    Lisa Erickson

    Hi – Can I use fresh veggies instead of frozen? Carrots, celery, onion sauteed? Also, could I add in canned water chestnuts and chinese canned corn? Thanks!

  118. I went looking in the freezer section of our grocery store since Gina uses a Green Giant product for a different recipe and found frozen, riced cauliflower.  I used 1 bag of for this recipe – saves time and as with so many of your recipes I’ve made Gina, so so good!  My daughter loves fried rice and thought this was an amazing option and she doesn’t love cauliflower. 

      1. I also made this tonight with the new frozen cauliflower rice, it was great and so easy! I cooked the rice in the microwave according to the package directions, added a few more minutes to the cooking time of the onion/pea/carrot mixture since it wouldn’t get those additional minutes w/ the cauliflower, then mixed in the cooked cauliflower rice and soy sauce for about 1 min till well combined. Fantastic! I used two 10 oz bags of the frozen cauliflower rice. Came out great!

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  120. Avatar photo
    Nancy Nordick

    What can I substitute for the soy sauce (tamari is not an option)
    I am looking for an option that is free from corn and chemicals

  121. Hey Gina!

    Was wondering if I can use egg beaters instead of the egg/egg white option.



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  123. This was so good. My husband doesn’t like fried rice loved this. My daughter loved it so much she was mad at me for eating the left over for lunch today. She told me I need to make it everyday.

  124. I USed frozen cauliflower rice bags. Had to cook an additional 5-6 mins with the lid off to get it crisp. Thank you Gina for this delicious fake rice.

  125. Just made this tonight. The only thing I changed was that I used a cup of peas and carrots instead of 1/2 cup(which I thought actually was about the right amount). It was FANTASTIC!! Side note though, when I put the nutrition info into WW, it calculated it at 3 smartpoints (OH NO!!) not 2. Still more than worth it.

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  128. I absolutely love the idea of this, but I found it to be incredibly bland as is. With that being said, I saw someone else mention using rice wine which made sense. Since I didn’t have any rice wine, I added added a splash of apple cider vinegar + a little bit of agave syrup (instead of white sugar) for the sweetness you’d find in the rice wine. Then I added a little shake of ground ginger and mixed. To serve, I swirled some Sriracha on top and a sprinkle of green onions. Well, OH MY GOD- It made all the difference in the world!!! It was delicious!!!! I’ll totally make this again; I’ll definitely buy either rice wine or sweet sherry. And, I think I can get buy in from my kids because it was that tasty. 🙂 It was super easy to prepare. I just used one cup of different fresh veggies I had in the fridge (onion, shitake, carrot, broccoli) which was great!

    PS- I used one bag of Green Giant FROZEN riced cauliflower. I didn’t even cook it- I just dumped the bag in. The little bit of moisture it gave off was nominal. It won’t get browned like the raw riced cauliflower, though. I will definitely try the raw riced cauliflower when I make it next time to see the difference. Good stuff!

  129. Made this today to go with oven baked chicken fajitas. I didn’t have scallions and added some sesame seeds at the end. I really enjoyed it! Great rice substitute after baratric surgery.

  130. Mine came out like goop. I cried when I had to throw it out. How did you get your cauliflower to crisp?!

  131. Hello!

    I would love to try this, but am allergic to soy sauce. I’ve read places that I could substitute soy sauce with Worcestershire sauce. Could I do that for this? If not, do you have any suggestions for soy sauce substitutes?

    Thanks in advance!


    1. Christina – I just got some organic coconut aminos from Thrive market for about $4 and tried it with a stir-fry and I could not tell the difference!

  132. We loved this! i left the lemon out because we were having with Chinese flavored food. Next time I will make double!?

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  134. This was delicious!!  I can’t wait to make it for my kids when they come home from college.  Thanks for the great recipes!!

  135. Avatar photo
    Cauliflower Obsessed

    I’m behind on the cauliflower craze, but I am a believer now. Husband approved and repeat approved. Not to mention how truly fast this was for being a first timer.

  136. Excellent recipe. I never made fried rice before and of course love the cauliflower substitution.Added large handful of fresh cilantro as I can’t get enough of it when I have it. Flavor perfect and as others mentioned could turn into a main meal with added tofu, chicken, shrimp etc. I had it with the miso broiled salmon and I also couldn’t resist trying the chopped Asian slaw salad. I left edamame out as having with other things. Love the beautiful colors in this salad. Great recipes all!