Cauliflower Fried Rice (One Pot)

Quick and easy cauliflower fried rice recipe, ready in less than 30 minutes on stovetop in one pot is an easy weeknight meal. It’s packed with vegetables and Chinese flavors.

The first time I had cauliflower fried rice, I almost puked because I overcooked it and it became very soft and “mushy.” Thankfully, I have learned from my mistakes because this is a healthy and delicious weeknight meal. In fact, I was on the Whole 30 diet last month and this low carb cauliflower fried rice helped curb my rice cravings a bit. Now, don’t get me wrong, I still love regular rice and this would never be able to replace that, but it definitely does the trick for curbing those carb cravings when you’re on a diet, such as keto. The same goes for these pasta alternatives of Zucchinni Noodles (Zoodles) and Instant Pot Spaghetti Squash.

Key ingredients

• Oil– You need both sesame and olive oil for the best flavor.
• Onions– Green onion as well as yellow or white onions will be used.
• Garlic– Really adds to the overall flavor profile.
• Mixed vegetables- You can use any of your favorite. Frozen makes things easier.
• Cauliflower– You will need approximately 4 cups.
• Salt and pepper- Adjust according to your preference.
• Soy sauce- Brings in flavor and color.
• Sriracha sauce- Gives the bland cauliflower a little kick.
• Eggs– This is optional, but gives more bulk and flavor.

Variations

• Make it in the microwave- This dish, as with other stir fry recipes, is typically cooked on the stovetop. However, you can also put it in the microwave or the oven.
• Add meat- Such as chicken, shrimp, or beef. In a nonstick pan, heat oil and stir fry desired protein choice until golden brown. Then, add onions, garlic, mixed vegetables, cauliflower rice, salt, pepper, soy sauce, sriracha. Mix everything together until rice is tender and serve.
• Add other vegetables- That are not already in your mix. Maybe that is a variety of bell peppers, peas, or shredded carrots, all of which you can get already cut and frozen. You can even use kimchi, if desired.
• Include tofu- For a more filling meal that is still vegetarian friendly.
• Make it a breakfast- By adding in the eggs and frying some bacon or sausage, too.

How to make cauliflower fried rice?

1. Heat oil to stir fry- Onions, garlic, mixed vegetables, and cauliflower rice.
2. Add seasonings- Of salt, pepper, soy sauce, and sriracha.
3. Mix everything together– Until rice is tender.

What Can I serve with Cauliflower Rice?

• Chicken– Such as Honey Sriracha Chicken (One Pot), Honey Sesame Chicken (One Pot), or Chinese Bourbon Chicken (One Pot).
• Beef– Like Garlic Butter Steak Bites (One Pot) or Pepper Steak Recipe (One Pot).
• Vegetables– Including Oven Roasted Vegetables (One Pan) or Oven Roasted Broccoli (One Pan)
• Sausage- Using recipes like my Oven Roasted Sausage and Vegetables (One Pan) or Instant Pot Sausage and Peppers.
• Ham- Including this Slow Cooker Ham (One Pot).

Tips and techniques

• Don’t omit sesame oil- Because it adds a lot of flavor to the overall recipe.
• Fresh or frozen cauliflower rice– Can be used in this recipe.
• Don’t overcook this rice– Because that will make the rice very “mushy” and inedible.
• Use a non-stick pan– To prevent any sticking and burning.
• Adjust the amount of spices– Based on your preference.
• Eggs are optional- If you are going for a vegan meal, just omit them.
• Use low sodium soy sauce- Otherwise your dish will get too salty.
• Use a food processor- To make the cauliflower into a rice-like consistency.
• No need for two pans- If you are adding eggs, simply move the rice to one side of the pan while you scramble eggs on the other side.

Recipe FAQs

Storage

• Refrigerate– Place in a sealed container for up to 2 days. 
• Freeze– This is not recommended, because it will get mushy when thawed due to the high water content.
• Make ahead– This is best fresh, but you can make it 2 days before serving if kept in a sealed container in the fridge. Reheat in the microwave or on the stovetop.
• Reheat– This can be warmed in the microwave or on the stovetop until heated through.

Other Cauliflower Recipes:

• Whole Roasted Cauliflower (One Pan)
• Oven Roasted Cauliflower (One Pan)
• Roasted Cauliflower Steak (One Pan)
• Garlic Mashed Cauliflower (One Pot)
• Creamy Cauliflower Casserole (One Pot)
• Baked Cauliflower Wings (One Pan)

Print Recipe Pin Recipe

5 from 5 votes

Rate this Recipe »

Cauliflower Fried Rice

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Quick and easy cauliflower fried rice recipe, ready in less than 30 minutes in 1 pot is an easy vegetarian weeknight meal. It’s packed with vegetables and Chinese flavors. Many flavor variations are possible!

Yield: 3 People

Ingredients

• 2 tbsp Sesame oil, OR 1 tbsp sesame oil + 1 tbsp olive oil
• 3 tbsp Onion, Finely chopped
• 2 cloves Garlic, Finely minced
• 1/2 cup Mixed vegetables, Frozen
• 4 cups Cauliflower rice
• Salt, To taste
• Pepper , To taste
• 3 tbsp Soy sauce, Low sodium
• 1-2 tbsp Sriracha sauce
• 2 Eggs, Optional
• 1 stalk Green onion, Thinly sliced

Instructions 

• Cut a cauliflower head into big chunks grate it in a food processor to make rice or just use frozen cauliflower rice. 
• In a nonstick pan, heat oil over medium high heat.
  
• Add garlic, onions and stir fry until garlic is fragrant and golden brown. 
• Add mixed vegetables, cauliflower rice and stir fry for about 4 minutes until the rice starts to become tender. 
• Add salt, pepper, soy sauce, sriracha sauce and mix everything together.
• Push this rice mixture to one side of the pan and make scrambled eggs on the other side. Then, mix everything together. 
• Prior to serving, drizzle some more soy sauce and garnish with thinly sliced green onions. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

Nutrition

Calories: 216kcal, Carbohydrates: 17g, Protein: 11g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 109mg, Sodium: 1241mg, Potassium: 795mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1740IU, Vitamin C: 111.4mg, Calcium: 78mg, Iron: 2.1mg

Course: Main Course

Cuisine: American, Chinese

Calories: 216

Author: Abeer