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Cauliflower Fried Rice in a bowl with some chopsticks and scallions in the background.
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Cauliflower Fried Rice

This Cauliflower Fried rice is easy to make in one pan in under 30 minutes. A lower carb version of a classic take out.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch, Side
Cuisine: Chinese, Low Carb
Servings: 6
Calories: 111kcal
Author: Stephanie


  • 3 1/2 cups riced cauliflower
  • 3 eggs
  • 1 cup frozen green peas
  • 1/2 cup diced carrots
  • 2 garlic cloves finely mined
  • 1 tbsp. ginger root minced
  • 1/2 medium yellow onion
  • 2 tbsp. sesame oil
  • 2 tbsp. coconut aminos
  • olive oil for scrambling eggs & sauteing veggies
  • scallions for topping
  • salt & pepper to taste


  • Preheat skillet with olive oil on medium heat to scramble eggs.
  • Once eggs are scrambled set aside.
  • In same pan add diced onion and carrots and cook until slightly softened about 2-3 minutes.
  • Add minced garlic and ginger and cook another minute.
  • Then add cauliflower rice, peas, sesame oil and coconut aminos and continue to cook another 7-8 minutes.
  • Add back scrambled eggs in the last couple minutes of cooking.
  • Garnish with scallions and serve.


Serving: 1serving | Calories: 111kcal | Carbohydrates: 8g | Protein: 4.7g | Fat: 6.9g | Saturated Fat: 1.3g | Cholesterol: 82mg | Sodium: 50mg | Potassium: 147mg | Fiber: 2.1g | Sugar: 2.8g | Calcium: 30mg | Iron: 1mg