This cauliflower fried rice is a delicious, low-carb alternative to traditional fried rice that still delivers on flavor and satisfaction. It’s fast to make, uses everyday ingredients, and gives me the perfect excuse to clean out my fridge and turn leftovers into something special. The texture is spot on—tender with a slight bite—and the savory sauce clings to every grain of cauliflower, making it feel like I’m eating takeout without the guilt.

Why You’ll Love This Recipe

I love how quick and easy this dish is to throw together—ready in under 30 minutes. It’s versatile enough to serve as a light main dish or a side. The best part? I get all the rich, umami-packed taste of fried rice with a fraction of the carbs and calories. The mirin, oyster sauce, and sesame oil create that signature fried rice flavor, while the cauliflower keeps things fresh and light. Plus, it’s incredibly customizable with different proteins or veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients

• 1½ tablespoons vegetable oil, divided (I usually go for canola or peanut oil for a high smoke point)

• 3 garlic cloves, minced

• ½ medium onion, finely chopped

• 75 grams diced ham or bacon (optional, but adds a great savory depth)

• 1½ cups frozen mixed vegetables (like peas, carrots, and corn)

• 400 grams raw cauliflower rice (about 4 cups; either homemade or store-bought)

• 2 large eggs, lightly whisked

• 2 green onions, finely sliced

Sauce Ingredients

• 1 tablespoon mirin (or Chinese cooking wine; this gives a mild sweetness and richness)

• 1 tablespoon oyster sauce (adds umami depth)

• 1½ tablespoons soy sauce (light or all-purpose soy sauce works best)

• 1 teaspoon toasted sesame oil (for a nutty finish)

Directions

1. I start by heating 1 tablespoon of oil in a large skillet or wok over high heat.

2. I add the minced garlic and chopped onion, stir-frying for about 30 seconds until they become fragrant.

3. If I’m using ham or bacon, I toss it in next and cook for another minute so it starts to brown and release flavor.

4. Then I stir in the frozen mixed vegetables, cooking them for about 2 minutes or until the carrots are almost tender.

5. I add the cauliflower rice along with the prepared sauce, stirring constantly for around 4 minutes. I look for the sauce to reduce and coat the cauliflower while keeping the texture firm and not mushy.

6. I push the mixture to one side of the pan and pour the remaining ½ tablespoon of oil on the empty side. Once it’s hot, I add the whisked eggs and let them sit for 10 seconds before gently scrambling.

7. When the eggs are just set, I fold them into the cauliflower mixture.

8. Finally, I add the green onions, give everything a final toss, and serve immediately while it’s hot and flavorful.

Servings And Timing

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

• Servings: Serves 5 as a side dish or 3 as a main course

Variations

• Vegetarian Version: I skip the ham or bacon and use vegetarian oyster sauce or simply add more soy sauce with a dash of mushroom sauce.

• Protein Additions: Sometimes I stir in cooked shrimp, diced chicken, or tofu at the end to make it more filling.

• Different Vegetables: I often mix it up by using bell peppers, zucchini, broccoli, or snap peas depending on what I have.

• Spicy Style: For some heat, I’ll toss in red pepper flakes or drizzle with sriracha before serving.

• Fresh Herbs: A handful of chopped fresh cilantro or Thai basil stirred in at the end gives it a fresh, fragrant boost.

Storage/Reheating

This dish tastes best freshly made when the cauliflower still has its slight crunch. However, I’ve found that leftovers still taste good the next day, even if the texture softens slightly.

• Storage: I let the fried rice cool completely before storing it in an airtight container in the fridge. It keeps well for up to 2 days.

• Reheating: I reheat it in a skillet over medium heat to help evaporate extra moisture. A small splash of oil helps revive the flavors. I avoid microwaving it if I want to maintain any crisp texture.

FAQs

Can I Make My Own Cauliflower Rice?

Yes, I usually do! I just cut a head of cauliflower into florets and pulse them in a food processor until they look like grains of rice. I stop processing before it turns into fine crumbs, and then I use it immediately or store it in the fridge for up to a couple of days.

What If I Don’t Have Mirin Or Chinese Cooking Wine?

If I don’t have mirin, I sometimes substitute it with a splash of rice vinegar and a pinch of sugar, or I leave it out and adjust the soy sauce and oyster sauce slightly. The flavor won’t be quite as deep, but it still turns out great.

Can I Use Frozen Cauliflower Rice?

Absolutely. I thaw it first and squeeze out any excess moisture using a clean towel or paper towels. This keeps the dish from turning soggy during cooking.

Is This Recipe Keto-Friendly?

Yes, this recipe is quite keto-friendly. The main ingredients are all low in carbs. If I want to reduce the carb content even more, I skip the peas and corn and use just green vegetables.

Can I Double The Recipe?

Yes, but I recommend cooking in batches so the cauliflower rice doesn’t steam instead of stir-frying. I make sure not to overcrowd the pan so everything cooks evenly and maintains texture.

Conclusion

This cauliflower fried rice has become one of my favorite go-to meals when I want something comforting but light. It’s fast, healthy, and totally satisfying. I love how easy it is to customize based on what’s in my fridge, and it always hits the spot whether I serve it on its own or alongside grilled chicken or shrimp.