15-Minute Cauliflower Fried Rice Bowl (Low Carb)
A healthy, low-carb alternative to traditional fried rice, made with cauliflower, eggs, vegetables, and a savory sesame-soy sauce. Ready in just 15 minutes!
Equipment
- Large Skillet or Wok
- Food processor (optional)
- spatula
Ingredients
- 1 large head cauliflower, riced (or 4–5 cups store-bought)
- 2-3 eggs, beaten
- 2 tablespoons toasted sesame oil, divided
- 1 small onion, diced (or white parts of 4 green onions)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup diced carrots
- 1/2 cup frozen peas
- 3 tablespoons soy sauce or tamari (or coconut aminos)
- 1 tablespoon oyster sauce (optional)
- 3 green onions, sliced
- optional: white pepper
- 1 lb optional protein: shrimp, chicken, pork, or tofu
Instructions
- If using fresh cauliflower, pulse florets in a food processor until rice-like. Avoid over-processing.
- Heat 1 teaspoon sesame oil in a skillet. Scramble eggs until just cooked and set aside.
- Heat remaining sesame oil over high heat. Add onion, garlic, and ginger; stir-fry 30 seconds.
- Add carrots and peas. Stir-fry 2 minutes.
- Add protein if using raw; cook until done. If using cooked protein, add later.
- Add cauliflower rice. Spread in pan, let sear 1 minute, then stir-fry 5–7 minutes until golden.
- Push rice aside. Add soy sauce and oyster sauce to open space. Let sizzle, then mix to coat.
- Return scrambled eggs. Add sesame oil and green onions. Adjust seasoning to taste.
- Serve hot.
Notes
Use high heat for best texture. Never cover the pan or the cauliflower rice will get mushy. Great for meal prep and reheats well.