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This quick and easy, low carb cauliflower fried rice is customizable and makes the perfect side dish to any meal. Add a protein of your choice to make this a complete meal!

Hello? Is this thing on? 🙂 Hi, friends! We missed you. Life has been crazy over here – we enjoyed the last bit of our Summer, before jumping into a new school year a couple of weeks ago. I’ve been busy meeting my new students and getting into the swing of being back at work. For these crazy hectic days, I’ve been turning to my tried and true recipes that can be prepared quickly after a jam packed day. One of our weekly dinner favorites is our Shortcut Thai Basil Chicken, coupled with fried rice. In the interest of trying to limit our carbs a little bit lately (some of us ate wayyyy too many chips on Summer vacation :)) we’ve been loving this cauliflower fried rice.

A bag of store bought riced cauliflower.


  1. Riced cauliflower: You can easily make your own, or, if you’re short on time (or lazy like we are 🙂 ) most grocery stores sell it pre-made in the freezer section. We buy it from Aldi, or in bulk from BJ’s.
  2. Vegetables: We love the classics (onion, carrots, and scallions) but we always add mushrooms to ours because we are huge fans. Feel free to add any other veggies of your choice! We also do not like peas (which we know are classic in fried rice) so we omit them, but, feel free to add them to yours if you’d like.
  3. Egg: Scramble a few eggs and chop them up…these add great texture and flavor.
  4. Soy sauce + toasted sesame oil: Essential for making this fried rice taste authentic! Feel free to add more soy sauce to taste when you’ve finished cooking the rice (we always end up glugging in some extra at the end!) and ensure that you add your toasted sesame oil when your fried rice is off of the heat.
  5. Butter: Oil works well for making fried rice, but in our opinion, butter is SO much better! It makes the finished product so much more flavorful. Have you ever eaten at a hibachi restaurant? They always use a huge piece of butter when they’re making the fried rice…and with good reason. 🙂
Cauliflower fried rice in a wok.


  1. Cook the eggs: Melt some butter and scramble your eggs. Remove and set aside.
  2. Cook your veggies: Melt some more butter and sauté your vegetables until soft. Add the garlic and cook for an additional 1-2 minutes.
  3. Cook the cauliflower: Increase the heat to high and add some more butter to the pan. Add in the riced cauliflower, scallions, and soy sauce and stir until combined.
  4. Assemble and finish: Add the scrambled eggs back into the mixture and stir. Add extra soy sauce (to taste) and remove the pan from the heat. Stir in sesame oil and top with extra scallions.
Cauliflower fried rice close up.


  1. I recommend using a wok (we have this one. We registered for it for our wedding, and it’s one of our most-used items to date!) If you don’t have a wok, any large sauté pan will do.
  2. This can be made with regular rice, too! In fact, when I created this recipe, I pretty much only made it with instant rice (am I the only person who seems to be unable to cook rice properly?! Instant rice for the win!) Just substitute 3 cups cooked rice for the cauliflower.
  3. Pre-cook your cauliflower as per the package directions before adding it to the vegetable mixture. You could probably add it in frozen and just cook it a bit longer, however, I prefer to have it cooked and ready to go to save time.
  4. This cauliflower fried rice would be a great side dish to our Shortcut Thai Basil Chicken, or any other Asian dish of your choice. You could also add any protein of your choice (chicken, sliced steak, shrimp, etc.) and make it a full meal on its own.

We hope you enjoy this quick and tasty dish!


This quick and easy, low carb cauliflower fried rice is customizable and makes the perfect side dish to any meal. Add a protein of your choice to make this a complete meal!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4


  • 3 Tablespoons butter (We use salted. If you use unsalted, be sure to adjust the salt when you finish cooking, to taste.)
  • 2 eggs
  • 1 medium onion, diced
  • 3 medium carrots
  • 1 8 oz. package sliced mushrooms (Be sure to thoroughly clean your mushrooms.)
  • 3 cloves garlic, minced
  • 12 oz. bag of riced cauliflower, prepared according to package directions (Or, 3 cups cooked rice)
  • 5 scallions, sliced
  • 4-6 Tablespoons less-sodium soy sauce
  • 1.5 teaspoons toasted sesame oil
  • Salt and pepper, to taste


  • Melt 1/2 Tablespoon butter in a wok or large sauté pan or over medium heat.
  • Whisk eggs and add them to the wok; cook until scrambled, stirring often. Remove eggs and set aside.
  • Add 1 1/2 more Tablespoons butter to the pan. Add onion, carrots, and mushrooms, and cook until soft (about 5-7 minutes). Add garlic and cook for an additional 1-2 minutes.
  • Increase the heat to high and add an additional 1 Tablespoon of butter to the vegetable mixture. Add the riced cauliflower, 4 of the scallions, and soy sauce, stirring often.
  • Add in the eggs and stir to combine. Remove from the heat, and stir in sesame oil. Season with salt and pepper, to taste.
  • Top with an additional sliced scallion, and serve.

If you’re looking for another side dish that’s quick and easy, check out The Best Air Fryer French Fries!

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