Cauliflower Fried Rice is a quick, flavor-packed vegetarian keto dish that’s perfect for busy weeknights or health-conscious meals. Made with low-carb cauliflower rice, colorful veggies, and savory garlic and mushrooms, it delivers all the satisfying flavor of takeout without the carbs. This easy one-pan recipe only takes minutes to prepare, making it ideal for anyone short on time but big on wellness. Whether you’re following a paleo lifestyle or just looking for a nourishing meal, this dish checks all the boxes—fast, healthy, and absolutely delicious.
Ingredients
- 2 cups cauliflower rice
- 2 tbsp avocado oil
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
- 2 tsp soy sauce or coconut aminos
- 2 large eggs, lightly beaten
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium heat.
- Add the diced red bell pepper and sliced mushrooms to the skillet. Sauté for 3–4 minutes, until the vegetables are slightly tender.
- Stir in the minced garlic and cook for 30 seconds, stirring frequently to avoid burning.
- Push the vegetables to one side of the skillet and pour the lightly beaten eggs onto the empty side. Scramble the eggs gently until just cooked, then mix them with the vegetables.
- Add the remaining 1 tablespoon of avocado oil and the cauliflower rice to the skillet. Stir everything together to combine evenly.
- Cook the mixture for 5–7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy and slightly golden in spots.
- Pour in the soy sauce or coconut aminos and stir well to coat all the ingredients evenly.
- Remove the skillet from heat. Sprinkle the chopped green onions over the top and serve immediately.
Nutritional Information
Calories: 200
Protein (g): 9
Fat (g): 15
Carbohydrates (g): 9
Fiber (g): 3
Sugar (g): 3
Sodium (mg): 440
Storage Instructions
Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 4 days. To freeze, allow the dish to cool completely before transferring to freezer-safe containers or resealable freezer bags. Frozen cauliflower fried rice will keep well for up to 2 months. Label with the date for best results.
Reheating Instructions
For best texture and flavor, reheat cauliflower fried rice in a skillet over medium heat for 5–7 minutes, stirring occasionally until heated through. You can also reheat it in the microwave in 30-second intervals, stirring between each, but this may result in a softer texture due to moisture. Avoid overcooking to prevent the eggs from becoming rubbery and the cauliflower from becoming mushy.
Modifications and Additions
To boost the protein content while keeping the dish paleo, try adding cooked chicken, shrimp, or diced steak. For extra fiber and micronutrients, consider tossing in chopped spinach, kale, or shredded carrots. You can also swap or add vegetables like zucchini or broccoli rice to vary texture and nutrition. These additions align with the paleo approach and enhance satiety, making the dish more balanced and satisfying.
