Cauliflower Fried Rice

Cauliflower fried rice is a modern recipe inspired by an Asian classic. This new version of fried rice is taking over America by storm. It was created to be a healthier, low carbohydrate alternative to the classic fried rice. Using cauliflower to substitute for rice is perfect and provides a very similar texture. Beloved by many health enthusiasts, this meal tastes very similar to the real deal, while being lower in calories and carbs. This is great for parents trying to sneak vegetables into their children’s diets as well as people who want to reduce their overall carb intake. My recipe is naturally keto-friendly as well as paleo-friendly. I decided to make a vegetarian version of this recipe topped with a fried egg to highlight the vegetables in this dish. 

Serves 4


  • 1 large head of cauliflower, grated
  • 4-5 tbs oil
  • 1 bunch spring onions, thinly sliced
  • 7-8 garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 2-3 thai chilies, finely sliced
  • 2 carrots, chopped
  • 1 ½ – 2 cups thinly sliced shiitake mushrooms
  • ¾ cup chopped cabbage
  • Handful of basil, torn
  • 2-3 tbs soy sauce
  • 1 tb oyster sauce
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1 tsp sesame oil
  • Sliced spring onions and sesame seeds(optional)
  • 4 fried eggs(optional)


  • Place a large wok on high heat and wait until smoking
  • Add the oil, ginger, garlic, spring onions and chili
  • Cook for 1-2 minutes or until aromatic
  • Add the mushrooms, carrots and cabbage and continue cooking until the mushrooms are tender(3-5 minutes)
  • Add the grated cauliflower and continue cooking until the cauliflower shrinks(3-4 minutes)
  • Add the soy and oyster sauce along with the lime and cook for 2-3 minutes or until sticky and fragrant
  • Finish with the sesame oil, salt and pepper, and basil 
  •  Serve with thinly sliced spring onions, sesame seeds and a fried egg

Chef’s notes:

  • Using a wok is ideal, as it will be able to consistently hold a high heat. Having a high heat will allow the vegetables to cook quickly, giving the dish it’s classic taste
  • Season with salt and pepper at the end. You will use soy sauce in the recipe and soy sauce is naturally salty so taste before you add more salt
  •  Don’t cook the cauliflower for too long. Cook the cauliflower on high heat and for a little time, so that the cauliflower doesn’t shrink too much
  • Be careful using sesame oil. Unlike most other oils, it has a very strong taste and can easily overpower a dish

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