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”

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 the Orange Chicken I posted yesterday, 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" is my favorite low-carb side dish when I'm craving Chinese take-out!
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4.87 from 69 votes
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Cauliflower "Fried Rice"

1
2
1
SP
108 Cals 9 Protein 14 Carbs 3 Fats
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: Chinese, Japanese
Cauliflower "Fried Rice" is my favorite low-carb side dish when I'm craving Chinese take-out!

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Serving: 11/3 cup, Calories: 108kcal, Carbohydrates: 14g, Protein: 9g, Fat: 3g, Cholesterol: 47mg, Sodium: 868mg, Fiber: 6g, Sugar: 1g
Blue Smart Points: 1
Green Smart Points: 2
Purple Smart Points: 1
Points +: 3
Keywords: cauliflower fried rice, cauliflower fried rice recipe, cauliflower rice, how to make cauliflower rice, low carb cauliflower rice, whole30

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467 comments

  1. These recipes sound great. Going to try one tonight 

    • 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)

  2. 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!

  3. 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.?

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

  5. Most excellent.  I used Trader Joe’s frozen riced cauliflower. Worked out well.

  6. 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

  7. 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.)

  8. EASY PEASY & DELICIOUS!
    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!)

  9. 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!

  10. 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!!

  11. Delicious! Loved it!

  12. 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.

  13. I tried this recipe and loved it. 

  14. Good recipe! Easy to make and very tasty. We added shrimp and siracha.

  15. 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.

  16. 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.

  17. Is a serving size 1/3 cup or 4/3 cup? 

  18. taste good! Great knowledge!
    let me share another golden recipe
    http://resepisteamboat.blogspot.com/ don’t miss out!

  19. 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! 

  20. 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!

  21. 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!

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

  23. Could I make this in to a frezzer meal

  24. 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.

  25. 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 🙂

  26. Can you freeze this?

  27. I have made this several times and my family loves it!

  28. 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?

    Thanks!

  29. 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.

    • 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.

  30. 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!!

  31. is 108 calories for each serving or the whole pan 

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

  33. 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.

  34. 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🤩

  35.  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. 

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

  37. 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.

  38. 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.

  39. 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!!

    • Forgot the star rating…..FIVE STARS for sure!

    • 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.

  40. My rice nver crisped up and got soggy, I dont know what I did wrong! Still good flavour though

  41. 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?

    • Yes, you make a thin omelette and slice it to add to the rice almost at the end.
      It is delicious!!

    • 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. 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. Love this! It’s super easy and super tasty!! Win win.:)

  47. 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…..

  48. 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!

  49. 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 

  50. 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.

    • It won’t get crispy with frozen, it is better to use fresh cauliflower.

      • 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.

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

  52. 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.

  53. 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

  54. 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.

  55. Just tried this tonight. Absolutely wonderful!!!  No going back now!!!

  56. My family loves this recipe!! I modified it a little but overall great recipe!!

  57. 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!

  58. 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.

  59. Can you freeze stir-fried cauliflower rice after stir-frying?

  60. Really tasty and I loved being able to have seconds without guilt!!

  61. 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!!

  62. Peas are not whole30 compliant 

  63. This recipe is amazing! Make it all the time. Thank you for uploading this 🙂 

  64. How long will this keep in the fridge?

  65. First time making cauliflower rice. Delicious and easy to make. Thank you 🙂

  66. Can you adapt this for the Instant Pot? 

    • 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!!!

  67. 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 ?

  68. 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!

  69. 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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  73. 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.

  74. So good! The ENTIRE family devoured it!   

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  78. 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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  86. 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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  89. JUST found this past weekend a bag of already mixed cauliflower fried “rice” mix at Publix! Gonna fix it up tonight for dinner!!

  90. 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.

  91. 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.

  92. Peas aren’t whole 30 compliant.

  93. 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.

  94. 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.

  95. At what point is soy sauce added?

  96. At what point is the soy sauce added?

  97. Delicious!!

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

  101. 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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  103. 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. 

  104. 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!

  105. This is delicious! I added chicken and topped it with Sriracha for a kick. So good and filling. 

  106. 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 🙂

  107. 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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  110. 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 ?.

  111. I made this but added chicken, it was so good I will make this a go to meal.

  112. Would you recommend trying this with Broccoli Rice?

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

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  116. 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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  119. 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.

  120. They sell fresh bags of riced cauliflower at Costco. That’s where I got mine and it was perfect.

  121. Awesome – my kids ate it!!!! It was excellent.

  122. 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!

  123. 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 ?

    • 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.

  124. 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??

  125. Can this be frozen after it’s made?

  126. 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

  127. 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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  129. 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. 

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

  131. Is that one half each of the peas and carrots or one half total? 

  132. 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…

  133. Pingback: Follow tastes to discover more recipies (ENJOY COOKING) – Delicious Food

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  135. 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!

  136. 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

  137. 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. 

    • 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.

  138. 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!

  139. 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!

  140. Thanks

  141. 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. 

    • Hi Kathleen and Gina: How did you work in the frozen rice to make sure it doesn’t get mushy?

      • 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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  143. 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

  144. Hey Gina!

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

    Thoughts?

    Thanks!!

  145. I am going to try frozen river cauliflower. Has anyone tried that before 

  146. Pingback: LIFE LATELY - rachel emily

  147. Both Trader Joe and Costco now carry riced cauliflower in the fresh produce section. 

  148. 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.

  149. 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.

  150. 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.

  151. Pingback: Eliminating the Excess in your Diet – Clutter Mama

  152. Pingback: Cauliflower Rice...Wait, What? - SAS Life

  153. 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!

  154. What brand wok do you use?

  155. 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.

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

  157. 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!

    Christina

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

  161. I’M SPEECHLESS – THIS IS AMAZING!!!
    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.

  162. 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!

  163. This was my first try at “cauliflower rice” and thought it might be a GOOD meal choice for our low-carb diet. I couldn’t have been more wrong!!! It was FANTASTIC!!! My head of cauliflower must have been LARGE vs medium, so I upped the oil and then the soy sauce by 1 extra table spoon each. I made some orange chicken with it. When hubby says we need to have this again, I know I’ve stumbled onto a great recipe. I’m guessing the left-overs will have a short shelf life, lol. Thanks, Gina!

  164. I loved this!! Came out SO GOOD! I added some cilantro and a squirt of Sriaccha!! This is a new fave!!

  165. I made he Cauliflower Fried Rice tonight. It was soooo easy and delicious. I think it would be great with stir fried vegetables too.

  166. Hi Gina!

    If I were to make this recipe with store-bought cauliflower crumbles, how much would I need to use? Thank you!

  167. I bought the cookbooks b/c I thought they would have the WW points for the recipes. I was very disappointed b/c the points are not listed. How can I get them so I’ll know which recipe I’ll want to make.

  168. Very very good!!!  I used  bag of frozen cauliflower rice.  

    • When you used the frozen one how many did you use and did you cook it on the stove before adding it to everything else or add frozen to everything? 

  169. Pingback: 15 Ways To Love Yourself - Simply J&K

  170. I don’t think anyone has asked this but just checking- you don’t cook the cauliflower first?? I’ve made mashed cauliflower and riced cauliflower to turn it into pizza crust and I’ve always boiled it for awhile first! I bought everything to make this for Valentine’s Day this week! 

  171. Pingback: Cancer-Curbing Cauliflower: Your Carb Replacement - NFCR

  172. Pingback: Your Carb Replacement - NFCR

  173. Oh My, was this awesome! I made this and served it with just some sauteed, chunked chicken – and the crowd went wild… : ) How wonderful to find a healthy side dish (I could eat it with nothing else, myself) that doesn’t scream pasta or potatoes. I prepared this exactly as written, which is something different for ME, LOL…Nicely played, Gina.

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  175. Just made this and added shrimp. Love the flavor and texture, but it was more dry than I would prefer. I’ll make again, but will need to come up with a “sauce”. Maybe just mix soy sauce, a little water and cornstarch.

  176. This was fantastic! I used hot sesame oil to give it some zing. And I replaced the frozen peas and carrots, which I never have at home, with fresh zucchini and carrots.

  177. Pingback: Whole30 Week 3 Update/My Week of Wellness – fitandfaithfusion

  178. My husband just said he could eat this for every meal. AMAZING. I used the frozen trader joes cauliflower and added shredded chicken.

    • When you used the frozen one how many did you use and did you cook it on the stove before adding it to everything else or add frozen to everything? 

  179. I have a bag of fresh, already riced cauliflower from Costco…how much of that would I use that would equate to the “1 medium head”?

  180. I don’t have sesame oil. Can i just use any oil?

  181. Pingback: Weight Watcher – Roasted Cauliflower “Rice” with Garlic and Lemon – Weight Watcher Recipes Id

  182. This was so good. To make it whole30 compliant I skipped the peas, and  I subbed coconut aminos for the soy sauce.  Also added some leftover chicken and spinach because I wanted to use it up.  Really great recipe!

  183. Can you use frozen cauliflower instead of fresh? If so, do i let it defrost completely?

  184. Pingback: Amazing Recipes with Cauliflower! - Rob De Ville

  185. Pingback: Amazing Recipes with Cauliflower! - Fit Foodie Finds

  186. Can you use rice wine vinegar as a substitute for the rice wine? Can’t wait to try this recipe! Thanks!

  187. Pingback: 5 Years, 2 Kids & 2 Woke Recipes for 2017… | veggienation

  188. If I use already bagged cauliflower rice, how many cups should I use? Cuts down on time and sometimes I need that!

  189. Could you do this with frozen riced cauliflower? There is a new product from Green Giant that I would like to try. Thanks

  190. Just made this and it was absolutely delicious. I used the Trader Joe’s fresh riced cauliflower and it worked wonderfully. Thanks for all your amazing recipes!

  191. Pingback: Fall/Winter Dinner Ideas – Healthy, Happy, and Healing

  192. How large of a bag if I use the cauliflower already processed?

  193. 108 calories per what size serving?

  194. This is delicious! Thanks for this excelletn grain alternative!

  195. Your recipe calls for 24 oz. cauliflower; your video shows a 16 oz. TJ bag.  Which is it?  Also, is it 1/2 cup EACH of peas and carrots; OR, a total 1/2 cup of peas and carrots?

  196. I like to add some rice wine vinegar, too – adds a little extra flavour. It does increase the sodium a bit more though, so if you’re watching that beware! I like to use low sodium soy sauce so it doesn’t make a huge difference in sodium content when you add the rice wine vinegar.

  197. Pingback: Cauliflower Fried Rice | Smart Chicks, Good Eats

  198. Just made this with a few veggie swaps of what I had on hand to squash a craving.  Used a 16 oz bag of rice draw cauliflower from Costco.  Came our great.  Thanks!

  199. Pingback: Skinnytaste Dinner Plan (Week 47) – Viral Chow

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  201. I made tonight with frozen TJ cauliflower…tossed in shredded chicken. OMG so good!

  202. Pingback: Skinnytaste Dinner Plan (Week 44)

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  204. All I can say is WOW!! My husband doesn’t love carrots, cauliflower, or peas….but he LOVED this!! Gobbled it right up and had second which is highly unusal for him. It is a great alternative to rice and I am eager to try your other cauliflower recipes. Thank you so much for the amazingness that is Skinny Taste!. Yum. Yum. Yum.

  205. Gina! You are AMAZING!!! Thank you!

  206. Just wondering once the cauliflower is riced how many cups or ounces would that be….they sell fresh riced cauliflower at Wegman’s and I was just wondering how much to buy.

    Thanks

  207. How is this for freezing? Thx

  208. Pingback: How Cauliflower Can Help You Improve Your Hair loss Issues in Dubai

  209. Just a practical question: How do you calculate the calories? I wasn’t able to replicate the calculation…
    (I entered this recipe in my Fitness Planer so I could adjust it but the app calculated that it was 140kcal/portion.)
    Thanks for letting me know!
    (Great recipe!)

  210. Pingback: Chicken Cauliflower Fried Rice – Life Hijackied

  211. Is the 24oz weight of the cauliflower before or after you turn it into rice?

  212. Made this exactly to the recipe but added some rotisserie chicken. Out of this world, could eat the whole pan full. A real keeper.

  213. Pingback: Honey Teriyaki Drumsticks (Skillet or Instant Pot) | Brain Food @ Get Fitter

  214.  I LOVE this recipie! I also add fresh ginger and sambal chili for a little extra heat, and garnish with cilantro. It’s SO good! 

  215. Is the serving size really 1 and 1/3 cups? That is a lot and for only 2 Smart Points! Add chicken or shrimp and got a great meal for very few points! 

  216. Hey, ya’ll   Target and Walmart in our area are carrying chopped cauliflower washed and bagged (Green Giant) in their produce.  There is NO wringing required as it’s dried out somewhere from being chopped.  I made this straight from the bag and it was fabulous!

  217. Gina, 
    What happened to the “print with images” option?  I really like having the photos when I print the recipe.

  218. I was thinking about making this for a potluck at work next week. If I make it Sunday night, will it still be good Monday when reheated?

  219. NOM NOM NOM!!!!!!!!!! So easy and delicious!!! Pulsed the cauliflower and worked perfectly! 

  220. Made this last night!! I also cooked some frozen shrimp in a little sesame oil and chopped it up and added to finished dish!!! incredible!! thanks for sharing!

  221. Does this work with already chopped cauliflower made by Green Giant?

  222. I  made this for dinner tonight and it was sooooo good! Everyone loved it!!!!!
    I have to watch my cholesterol and was wondering why the cholesterol count was so high? Is it the cooking process?  If so, could I microwave it to lower it?

  223. Would it freeze well?

  224. If I were to add shrimp, when would be the best time to add/cook them to the dish? This looks delicious and I can’t wait to try it! Bought cauliflower last night.

    • Hey Alexx, shrimp will release moisture so depending on how firm or dry your rice is at the point of cooking, you can add them in. However, I choose to pan fry mine in a separate pan and drizzle some of the shrimpy oil over the rice mix.

  225. I am not going to add the eggs, how will that change the points plus total?

  226. I see a few other people have asked this question but I don't see an answer…..if using the frozen cauliflower rice (I found at Trader Joe's) how much do you need?

  227. I got all the ingredients for it, and already made it and had a meal made from it, added some rotisserie chicken, and I just loved it. Did not miss the rice at all, actually I like it better with cauliflower than the rice. Thanks for the recipe!!!

  228. I found green giant cauliflower nibs or bits or something like that at Walmart for the same price per pound as a head of cauliflower. Woo-hoo already to go.

  229. I am super excited about this! I am adding turkey bacon and eliminating the carrots and peas, and I'll be eating half, because I love fried rice SO much, so this is 6 points for me! Super excited!

  230. Had this with Orange Chicken last night and it was great! I was able to have an entire cup with my chicken with little calories! Is there anything cauliflower CAN'T do?? I didn't have peas and carrots so I tossed in some shelled edamame I had and it was great. You can really toss whatever you have on hand in this recipe and it will be delicious. Used my Ninja to pulse the cauliflower and it worked perfectly.

  231. I made this for dinner a couple of times now and it is SO GOOD! You will not miss the rice! Plus a huge helping is not that many calories, always a plus 🙂

  232. I made this for lunch today. Another keeper. Thank you Gina! It was very easy to make. I was skeptical but am now a believer that cauliflower is as good or even better than rice! I added mushrooms and diced chicken. A fab meal!

  233. so… toasted sesame oil, right? a vegan could toss in a few cashews for some protein or a bit of quinoa and make it a meal 🙂 YUM!!! when i find out about the oil i will definitely try this. sounds easy and really good!!

  234. Love this recipe, but I modified it just a bit, used orange bell pepper and asparagus in place of the peas and carrots. Also added some ginger and love to mix in shrimp or other protein for lunch! Thanks so much!!

  235. Wow, very good! I used the blender with water to 'rice' the cauliflower and then used a nut milk bag to squeeze the water out. There were still a few chunks of cauliflower, but they blended nicely with the carrots/peas/beans/corn mixture. It will NOT last a week in the fridge, 'cause we gobbled up half of it and the other half will disappear at lunch tomorrow 😉 I will def. be making this one of my oft-used favorite recipes.

  236. Just made it. OMG it taste so good. I added chicken.

  237. Does anyone know what "dry completely" means? About how long does this take?

  238. I make fried brown rice all the time and I would suggest throwing some toasted sesame seeds on it at the end and some fresh chopped cilantro. I will try this with the cauliflower though-sounds good

  239. I"ve made curried cauliflower rice, and its was delicious….even the kids loved it!

  240. How come there is so much sodium in this? It only calls for 3 tbsp. of soy sauce. Where does the sodium come from?

  241. This was delicious! I've made the Buffalo "Chicken" Cauliflower bites and love those. I also tried the Cilantro Lime Cauliflower rice – which was also good. But I think this is my favorite. And I never used to eat cauliflower. Thanks so much for these great recipes, Gina!

  242. I made this last night and somehow tricked my fiance into eating cauliflower. He HATES ALL vegetables except potatoes, which I don't consider a vegetable. Imagine a three year old throwing a fit over veggies…that's my guy. Needless to say he can spot a vegetable a mile away so the fact that he actually finished what was on his plate was a miracle. I thought the meal was delicious and am telling everyone about it, except of course the fiance.

  243. Just made this tonight and substituted frozen edamame for the peas and it was fantastic!! Thanks for the recipe!!

  244. I made this last night and added some frozen shrimp. I think I should've dried them off first, in addition to draining. I think everything came out too mushy. It could've been too much soy sauce or too much cooking time too. I was ok with this, but the rest of the family was meh. Hubs hates cauliflower too but did eat a bowlful. He came home late and ate it without knowing what it was and I think he initially thought it was quinoa (which he also hates). I'm wondering if I can get everyone to try it again as I experiment to find a less mushy happy place. ;P

  245. Just finished this all up for lunch – awesome! Will definitely be making it again!

  246. OMG i loved it, my whole family loved it! and my kids who never eat any veggies ate seconds, not even knowing that they eating cauliflower!

  247. This looks and sounds delicious. I am definitely trying this!

  248. I made this yesterday, it was awesome! my kids were convinced it was rice. so good!

  249. The one time I tried cauliflower rice, it was mushy. Either I didn't let it dry long enough or I over-processed it. With all of these positive reviews, I'm going to give it another try. Any other tips would be appreciated.

  250. will omitting the sesame oil ruin the taste, I really don't like sesame oil and was wondering if I could just use the soya sauce?

  251. I have made this twice now both with frozen cauliflower. I just put it in a colander in the sink to thaw a few hours before making it. Soooo freakin delicious.

  252. Made this last night…ah-mazing!!! And I HATE cauliflower posing as another ingredient….don't like it as pizza crust and don't like it as mashed potatoes. But for "fried rice", this works fabulously! My husband, who hates most vegetables (seriously!) loved this…he ate 2nds!! Thank you Gina – this will help us lose those newlywed happy pounds :p

  253. My husband thought this was quinoa and was really shocked when he ate it and loved it b/c he is not normally a cauliflower lover. I think pureeing the cauliflower helps w/ his texture issues. Very yummy & unique. I had a little bit too much cauliflower but will maybe half it for next time.

  254. This recipe was absolutley amazing! My husband and I were a little scared of it, not knowing how it was going to taste. But, to us, it tasted like the real thing! We were almost shoveling it into our mouths. We couldn't eat it fast enough! Thank you Gina, for all your hard work. I've purchased your book and can't wait to make those fabulous recipes!!

    • Also, would it be possible for you to make a Spanich rice version? We're looking for something to serve with burritos and tacos. Thanks again!

    • I second that! I want to try this now, thanks Megan for the idea!

      I imagine you could cook it similarly, just changing out some of the ingredients and skipping the egg…this is what I might try based on a spanish rice recipe I use…

      1) Heat oil or butter and saute 1 clove garlic (minced), 1/2 cup green pepper (chopped) and 1/2 cup onion (chopped)…3-4 minutes
      2) Raise the heat to med-high, add cauliflower rice, 1 teaspoon chili powder, 1 teaspoon salt, 1 (14.5 ounce) can diced tomatoes with green chilis — cover and cook for 5-6 minutes, stirring frequently.
      3) Add 1 cup shredded cheese and remove from heat.

    • you could also add 1 cup chicken or vegetable broth too if you needed more liquid and/or flavor

  255. Delicious..just made it

  256. I used this same concept and made Spanish rice and gandules with shredded chicken. I used the seasongs I like, sofrito, sazon, etc. Oh my goodness I was in heaven.

  257. I made this last night and it was AMAZING, My toddler even loved it! I will be making this again soon!

  258. I made this for the first time tonight. I used a bag of frozen cauliflower and rinsed it for a minute with cold water and it was fine. I didn't use scallions or onion or garlic or egg. I did use mixed veggies with corn, carrot, peas and string beans. I sprinkled some garlic salt and onion powder. I think next time I'll use more mixed veggies. My 3 & 5 year old loved it with orange chicken. I loved how easy it was, how great it tasted and that it was sneaking veggies in.

  259. I made this tonight, along with your Asian turkey meatballs – so, so good! My husband Loved it! I will definitely be making this again and again.

  260. I was skeptical to try this but after all the positive reviews I decided to give it a go. It was AMAZING. Even my husband raved about it and he's a Midwest meat and potatoes kind of guy. I did add chicken to this to make it a one pot dish. I marinated a pound of chicken breast overnight in some soy sauce, little sesame oil, garlic, a little rice vinegar and sriracha. I sauteed the chicken first, set it aside, then followed the recipe. I mixed the chicken back in at the end with the eggs. Thank you for this delicious recipe it will for sure become a staple in my repertoire!

  261. Been resisting cauliflower for YEARS and this finally brought me to the other side! I added some shrimp for more "heft" I found it a little hard to get the cauliflower "rice" to get crispy in any way and think if I did it again I might add a little canola oil at a higher temp to crisp it up again (there was too much cauliflower to a little bit of cooking oil/sesame oil ratio). I also think my kernels were too small, more like couscous. This is a winner.

  262. yummy & delicious, I must try it. Thank you. .Recipes.

  263. I literally just finished making this and it is interesting. Obviously not as good as REAL fried rice but it is a great alternative. I cut the recipe in half b/c I'm going to be the only one eating this. My boyfriend is against all things healthy. He's not adventurous when it comes to trying new foods.

    I've realized that I need to invest in a food processor. It was very difficult and time consuming to grind up the cauliflower in my blender. I had to grind it in smaller batches. For my tastes it needs more soy sauce. I also added bean sprouts b/c I love them in fried rice!

  264. I don't think I'll ever make "real" fried rice at home again. It's a total weakness of mine, and this recipe saves so many calories…it's a total dupe for the dish…and it made a large quantity. We added rotisserie chicken for protein and a bit more onion and garlic. I also cooked the egg separately so it would be less "scrambled egg-y" in texture (poured the raw scrambled eggs into a small non-stick pan and let it cook flat then cut it up into small pieces), and added it into the "rice" toward the end with the green onion. SPECTACULAR!

  265. Officially in love with this recipe! I've made it several times, and it's awesome. All of the deliciousness of Chinese take-out, with no guilt! I actually made a pork tenderloin and used a little teriyaki sauce (recipe from the Hawaiian Pineapple Burger) and threw that on top of the "rice". So good and so easy!!!

  266. I made this tonight and it was delicious!! I ate it as a main dish without a side and found it to be very filling. I will definitely make it again soon

  267. Made both the cauliflower fried rice and orange chicken for dinner tonight, and it was amazing. a bit of a pain to get everything together, but oh-so-good! even my 4 year old boy ate it!

  268. I made this last night and it was sooo good. You really don't miss real rice in this. I added tofu but it would taste fantastic with shrimp. I'm having it for lunch today too 🙂

  269. Wow! My husband also hates, hates cauliflower, and he took a 2nd helping. Even my 6 year old told me, "Thanks for an interesting lunch." (That's a compliment ;o) I have never gotten my family to like cauliflower before. This is definitely a keeper. Hint: It took me 3 batches in the food processor, and I removed ANY pieces that came out bigger than rice (dead giveaway). I can see this with yummy leftover add-ins (asparagus, chicken). One of the most FILLING low WW point foods I've ever eaten!

  270. Never ever comment on here, but this is a hit! i tried to make a lot for it to last the week and all that was left was a tiny little tupperware! this will be made again and again and again at our house! Thanks 😀

  271. Just made this and it's delicious! I tried that trick with putting water and doing the cauliflower in the blender. Thank you!!

  272. This is a fantastic Passover dish! I added more vegetables, and used pomegranate syrup instead of soy sauce. I also used 3 whole eggs as this was our whole dinnner. SO GOOD! Thank you.

  273. This was my first time trying cauliflower in a non-traditional way (usually steaming). I was skeptical. I tried it and couldn't believe how good it was. Thank you for the recipe, will be making it again.

  274. I made this and the Orange Chicken last night for dinner. They were both amazingly delicious! I have a small kitchen so the prep took me awhile. I think start to finish was almost 2 hours. If I make both of these on a week night in the future I'll have to do all the chopping on Sunday or make each on different nights.

    Gina, is there any way you could start posting approximate prep and cook times?

    • Did you use a processor to chop the cauliflower? I took less than 20 mins start to finish as just a half onion and scallions to chop by hand.

  275. My husband said he would try this, said with tight lips. He really, REALLY liked it! What a fabulous way to avoid all those carbs. Thank you!!!

  276. Gina definitely a new favorite–DELICIOUS! !!!!! Even my husband who doesn't like cauliflower ate it. The kids loved it too! Thanks again for all the amazing recipe ideas.

  277. This was yummolicous :o) Even 3 picky teenagers enjoyed this ~ a new favorite ~ Thanks!

  278. This recipe changed my life!!! GOOD BYE RICE FOREVER!!! I love that I can eat a lot of it, and my husband loved it too. It's seriously a life changer. Any other cauliflower rice recipes you have, please please post away. It tastes delicious and I'm so excited I have this recipe. This weekend – I'm trying cauliflower pizza crust, do you have any other recommendations? BRILLIANT Gina 🙂 !!

  279. If you haven't already tried it… I highly recommend making quinoa fried rice! It is absolutely fantastic. I even snuck in some diced tofu and told my husband it was chicken. Yum yum!

  280. You shared really great and healthy recipe.. Thanks for sharing..

  281. This was just too good for words. Didn't miss the rice one bit. Had to have 2 servings and I don't feel guilty one bit..lol!

  282. Eating it right now and it won't be the last time. This is too good! Took a pic and tagged you on IG. Thanks!

  283. I made this the other night and my family went crazy. My mom couldn't believe that there was no rice. I will def make again THIS WEEK.

  284. I made this today and it was absolutely delicious. I would not change a thing. I could not even believe it was made with cauliflower. Just amazing!

  285. This is a great idea! I too make really delicious "faux fried" rice, but throw in lots of great veggies and just a small portion of rice with more egg whites than yolks in the preparation. You can check it out on my blog.
    Thanks for the inspiration to go really low carb with the cauliflower rice. I will definitely try this soon!

    Abbey Sharp
    www.abbeyskitchen.com
    @AbbeysKitchen

  286. I have grated and cooked just the cauliflower with a little olive oil, salt and pepper several times since seeing this recipe, using it in place of pasta or rice at dinner. It does the trick and saves so many points. I just did it last night with spaghetti sauce while my son and husband had pasta with theirs. It's a win-win for everyone!

  287. I didn't have scallions, and had a bunch of frozen veggies with I think peas, carrots, corn and kidney beanв.. and regular olive oil. But yeah, it was kinda messy in the process, but very good in the end. Thanks =) Will make it again if not too lazy

  288. I have a tendency to eat about 5x a normal serving of food after a few drinks, and so I'm trying to substitute vegetables for my post-drink snacks to take away some of the guilt. If you're going to eat a ton of something, might as well make it veggies, right? Made this tonight and it's AMAZING. Seriously. Who needs real rice? This tastes exactly the same and is so much lighter.

    I used olive oil instead of sesame, subtracted the scallions and added mushrooms and red peppers. This is my new favorite side dish/snack food!

  289. I just ate this, along with the Orange Chicken recipe. Fantabulously delicious! A keeper!

  290. up to I looked at the check ov $7933 , I did not believe that…my… mom in-law realy bringing home money in their spare time on their apple laptop. . there great aunt haz done this for only about 11 months and at present paid for the debts on their mini mansion and purchased a new Saab 99 Turbo . find more info ………cuttr.it/zxprxaf

  291. I've been hearing a lot about "cauliflower rice" and after getting this recipe, finally decided to try it. My family devoured it! I added some more veggies; spinach, celery, diced string beans. The only problem was there was not enough for seconds! This is now going to be our Asian stir fry staple!

  292. Made this last night, didn't use rice vinegar or soy sauce, but so yummy!! My dad thought it was rice =)

  293. Hi there! So how long does it take for the cauliflower to dry? Is this something that should be done the day before?
    Thanks

  294. way to go, Gina! Another fabulous recipe! Asking for cookbook for birthday in October, which will be gift for hubby as well! 🙂

  295. I made this tonight. It was delicious.

  296. I have a question Gina, is it a 1/2 cup each of frozen peas and carrots, or a total of 1/2 cup peas and carrots. Thank you

  297. Mmmm, I made this last night with the Five Spice Roasted chicken legs. They were both delish, and the rice was even better the next day! And good cold! I'm loving the recipes you provide; thank you!

  298. I've been intrigued by this idea before, and your photograph is persuasion enough! I think this is such a fantastic idea – thanks for the inspiration!

  299. Made this tonight. LOVED IT!!! For sure will make it again. Maybe add some chicken or a variety of other vegetables. Probably add some hoisin sauce for a bolder flavor. Really liked how it turned out.

  300. I was so delighted to spot this recipe, seeing as cauliflower is in season and I really don't eat it often enough!

    I was even more delighted when I made it. THank you! 🙂

  301. Rave 1: This was so good that my husband – who begrudgingly indulges my healthy alternatives – asked, "How much rice is in here"? Rave 2: I found myself starting to feel guilty when I was eating it, because I kept forgetting it wasn't rice. Amazing!

  302. I made this last night and loved it.

    Thanks for creating it.

  303. This looks so good! I can't wait to try it.

  304. This was abolutely AMAZING!!! I made it twice this weekend – we loved it! The second time I added asparagus just because and it was delicious too! This is a great way to get some veggies in the diet. Thank you SO much!

  305. Wow i'm not really much of a fan of vegetables but i love if the cauliflower is dipped with sweet and sour sauce. Compliments its taste!

  306. I just tried this. I also added shredded chicken. Excellent rice substitute.

  307. Made this tonight with a little tweaking. I added mushrooms with the veggies and stir fried chicken with the egg. It was a complete meal that was delicious!!! It really tastes like rice! You could also add shrimp.

  308. Genius! So good! Thank you for the wonderful recipe. My mom is a die hard atkins follower and this is something that I could make for her as well as enjoy myself!!!

  309. I have just discovered this amazing and wonderful blog!!! Thank you for so many recipes that I am eager to try. Also, thank you so much for giving the nutritional information on the recipes, and specifically the "Old Points" , the Flex Points. I really appreciate that.

  310. does anyone know if this can be frozen? as I am only cooking for myself i would like to freeze in bulk for later?

    • You can easily make half, or one portion! Just use less.

    • Yes, but she wants to cook in bulk. I was reading these questions hoping to find the same answer. Does it reheat well from frozen? Anyone know?

    • Once it's fully cooked but still hot, you can wrap it in plastic wrap in single portion sizes and keep it in the freezer. I've not been able to keep a batch more than 2 months (yum!), but it's been good for me. I normally pull a portion out the night before and let it thaw in the fridge. If you wrap it up after it's cool, the portions will turn out dry.

    • This is so helpful, thanks!!

  311. Made this today. I ended up with WAY too much cauliflower, which I plan to use for the cilantro lime rice. But this recipe itself was great. I like a little spice, so I added red pepper flake and a bit of salt and pepper (again, I think I had too much cauliflower). It's so much lighter than actual rice and with the seasonings, who cares! Tomorrow we try another cauliflower recipe!

  312. I was a bit skeptical of this at first (my family and I are quite particular about fried rice) but this was surprisingly good! Thank you Gina!

  313. @ Samantha Rose…Sesame oil is mainly used as a flavoring in this dish, so any oil can work. My roommate from Japan didn't like the taste of sesame oil, so he always made friend rice with a little corn oil and butter and it was delicious!

  314. Has anyone tried this without egg? My son is allergic. 🙁

  315. I have a question: We can't use sesame oil in our house because my young daughter is anaphylactic to it. What can you recommend as a replacement? Thanks!

  316. very nice! what an unusual way to serve cauliflower…

  317. This looks great! I would pair this as a really light side with a more decadent dish, or just add some chicken for a one pot meal. Thanks for posting

  318. I made this last night, exactly as directed and wanted to consume the entire pan. I gave up rice about a year ago and have been dying for some fried rice lately. This really hit the spot and I saved many, many points and fat grams. WIll definitely make again and again.

  319. I've been debating buying a food processor for ages and I think I've decided I need one! to make cauliflower rice!

    What one do you (or anyone on the site) recommend?

    I don't want to spend a fortune–but I'm happy to spend the money to get a good quality one.

  320. Is it okay to use frozen cauliflower in this recipe?

  321. I made this last night before I even saw this post! Great minds think alike! I don't have a good processor so anyone else who doesn't, use a box cheese grater.

  322. in the top photo … are those tomatoes??

  323. Creative cauliflower recipes are everywhere these days and surprisingly this is one I haven't seen yet. Looks good to me. I just might have to give it a try.

  324. This looks so yummy!! I'll be making this next month! Nom-Nom-Nom!

  325. Which food processor do you have? I need to buy one but not sure which one to get? Thanks! This looks wonderful! Lindsey

  326. This might sound funny. .. but you are chopping raw cauliflower and then cooking it when after. .. correct?

  327. We made this tonight and added some chicken to the mix. Delightful! Thank you!

  328. This looks so good, and so similar to traditional fried rice — yum. Instead of splurging on Chinese takeout, maybe I'll just have to make my own this weekend, this and the orange chicken! Thanks for sharing 😀

  329. I can not wait to try this!!!!! Sounds yummy! Just joined weight watchers and Im looking for great ways to use veggies!

  330. This is very good! Thank you for the recipe.

  331. If I don't have a food processor, can I use a chopper?

  332. I thought the cilantro lime was a great idea, but this sounds even more amazing. Definitely have to try it.

  333. Thank you so much for this recipe! I work at a Chinese restaurant and by the end of the day, I just want to stuff my face with fried rice. Now I can have a healthier way to eat it. ;D

  334. I love cauliflower rice so definitely will try this but again I am confused on the points. If the only thing with points is the egg and oil, then how can it come out to 3 points per serving? Sorry, just want to be sure I am counting your recipes right..perhaps you include points even for the zero food items. Thanks much

    • 6pts of eggs, 1pt for peas, 1pt for soy sauce, 3pts for oil – that right there is 11 points. 11pts / 4 is 2.75 so it rounds up to 3pts per serving. She's right.

    • Thanks, sorry but how is 1 egg and 2 egg whites 6 points? I thought that would be 2 maybe 3 points.

    • 1 egg = 2 pts.
      3 egg whites = 1 pt.

      2+1 = 3 PointsPlus total for the eggs.

    • If you're ever used the WW Recipe Builder, you know that when foods are combined, the points often are higher than you would expect if calculating each ingredient separately. Weird, but I trust WW!

    • Sorry I didn't realize it was egg white. You can always count the dish as 2 points per serving (8pts/4servings). But I would calculate it as a recipe how she did and keep it as 3pts. instead of each thing separate.

    • When you are cooking with vegetables, they no longer count as 0 points for a normally 0 point food. You must count their calories/fats/carbs/proteins in your calculations.

    • THerefore, there is probably 1 point worth of cauliflower per serving, plus 2 points of oil/egg, etc.

    • I use WW recipe builder and trust it. I also do the calories, and it matches using the calculator.

  335. I love to make fried rice with brown rice too! I definitely need to try this! 🙂
    x

    http://lifeisbeauty1994.blogspot.ie/

  336. I agree with the ones above: looks good and needs to be tested in my kitchen!

  337. This looks delicious, definitely going to try! 🙂 I just have a question though: is it okay to cook with sesame oil? I heard somewhere that you should only put it on things after cooking, that at high temperatures it becomes unhealthy in some way… Might be nonsense of course!

  338. This may be a dumb question, but do you just add the eggs back in at the end with the scallions? The instructions say to set them aside, but then they're never mentioned again.

  339. A trick I learned somewhere else on the internet, which I could remember where to give credit – put chunks of cauliflower in the blender, cover with water, pulse to process to desired size, then drain water. Gives a more uniform size to pieces.

  340. i LOVE this idea Gina!! Cauliflower rice is such a great option, i really think it tastes fabulous. I'm loving all the different versions you're putting out! You genius you.

  341. Hi! I am only one person so I'd make this to last me for lunch for 4 days (with a protein next to it of course). How long do you think this will stay in the fridge? Will it last until Thursday if I make it Sunday night?