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Cauliflower Fried Rice with Scrambled Eggs Recipe
Annie Graves

Cauliflower Fried Rice with Scrambled Eggs

5 from 1 vote
Try this Cauliflower Fried Rice with Scrambled Eggs! A delicious low-carb fried rice alternative with veggies, scrambled eggs, and a savory flavor that’s perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Lunch
Cuisine: Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

Cauliflower Fried Rice
  • 1 medium head cauliflower grated or pulsed into rice-sized pieces (about 4 cups)
  • 2 large eggs
  • 1 tbsp sesame oil or olive oil
  • 1/2 small onion finely chopped
  • 1 cup mixed veggies e.g., peas, carrots, bell peppers, corn
  • 2 garlic cloves minced
  • 1/4 cup green onions chopped
  • 2 tbsp low-sodium soy sauce or tamari for gluten-free
  • Salt and freshly ground black pepper to taste
  • Optional: A drizzle of sriracha or hot sauce for heat
Optional Add-Ins
  • 1/2 tsp ground ginger for extra flavor
  • 1/2 cup diced chicken shrimp, or tofu for added protein
  • 1/4 cup chopped cilantro for garnish
Substitutions
  • Vegan: Use scrambled tofu instead of eggs and add 1 tbsp nutritional yeast for flavor.
  • Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

Method
 

Prepare the Cauliflower Rice
  1. Remove the leaves and core from the cauliflower, and cut it into florets.
  2. Pulse the cauliflower florets in a food processor until it reaches a rice-like texture, or grate it using a box grater.
Cook the Eggs
  1. Heat a large skillet or wok over medium heat.
  2. Add a drizzle of oil, then crack the eggs into the pan.
  3. Scramble the eggs until fully cooked, then remove from the pan and set aside.
Sauté the Veggies
  1. In the same skillet, add 1 tbsp sesame oil and sauté the chopped onion and garlic for 2-3 minutes until fragrant.
  2. Add the mixed veggies (peas, carrots, bell peppers, and corn) and cook for an additional 3-4 minutes, or until they’re tender.
Cook the Cauliflower Rice
  1. Add the cauliflower rice to the skillet with the veggies and cook for about 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
Add the Eggs and Seasoning
  1. Return the scrambled eggs to the skillet and stir in the soy sauce, salt, and pepper.
  2. Mix until everything is evenly combined. Taste and adjust seasoning if needed.
Serve
  1. Garnish with chopped green onions and a drizzle of sriracha or hot sauce if desired.
  2. Serve warm and enjoy your Cauliflower Fried Rice with Scrambled Eggs as a healthy, satisfying meal!

Notes

Nutritional Information (Per Serving):

  • Calories: 150-200
  • Carbohydrates: 12g
  • Protein: 7g
  • Fat: 8g
  • Saturated Fat: 1g
  • Sodium: 350mg
  • Fiber: 4g
  • Sugar: 4g
 

Notes/Advice:

  • Additions/Subtractions:
    • You can adjust the veggie mix based on what you have on hand—zucchini, snap peas, or mushrooms work well too.
    • If you prefer more flavor, add a little extra soy sauce or tamari.
    • For added crunch, sprinkle sesame seeds or chopped cashews on top.