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Cauliflower Fried “Rice”

5 stars based on 105 votes

cauliflower fried rice

Cauliflower “rice” — or cauliflower grated into rice-like bits — has been all the rage for a while. But just as I’m late to catch on to fashion trends (or miss them entirely), I’m not the first one to jump onto the latest food craze. Finally, though, after finding cauliflower rice ‘ready to cook’ in the produce section of my supermarket, I decided to give it a go. Much to my surprise, I loved it! And it really does taste similar to rice, or at least it behaves similarly by soaking up all the flavor of its seasonings. In this quick and easy recipe, I’ve sautéed grated cauliflower with aromatics, vegetables, soy sauce, and eggs, like Chinese-style fried rice. It’s a healthy, low-carb dish that’s hearty enough to serve as a main course.


You’ll likely be able to find grated cauliflower in the produce or frozen vegetable section of your supermarket. But if not, it’s simple to make using a food processor (use the grating disc) or hand grater.


As with any quick stir-fry, it’s important to have all of your ingredients prepped before you start cooking.


Begin by heating a few teaspoons of oil in a large nonstick skillet over medium heat. Add the eggs and a pinch of salt and cook over medium heat until scrambled.


Set the eggs aside, then sauté the scallions, ginger, and garlic in oil until softened.


Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and salt. Cook, stirring often, for about 3 minutes.


Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes.


Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using), and scrambled eggs.


Taste and adjust seasoning if necessary. Serve hot and enjoy!


My Recipe Videos

Cauliflower Fried Rice

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes


  • Vegetable oil
  • 2 large eggs, beaten
  • Salt
  • 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger
  • One 2-lb head cauliflower (or 2 pounds ready to cook' cauliflower)
  • 4-5 tablespoons soy sauce (use gluten-free if needed)
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 cup frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 1 teaspoon Asian sesame oil
  • 1/4 cup chopped cashews or peanuts (optional)


  1. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
  2. Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
  3. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.
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Nutrition Information

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  • Per serving (4 servings)
  • Serving size: about 2 cups
  • Calories: 273
  • Fat: 17 g
  • Saturated fat: 2 g
  • Carbohydrates: 22 g
  • Sugar: 8 g
  • Fiber: 7 g
  • Protein: 12 g
  • Sodium: 1717 mg
  • Cholesterol: 93 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Seriously. Every recipe is better than the last. This was awesome- so tasty, I omitted the salt and carrots, doubled the peas. Husband asked for it to make the regular rounds and I am happy to oblige. Kids even gave it a good try.
    You are my go-to for all recipes & dinners. All straight-forward, all excellent results!
    Thank you!

    - Karin on February 22, 2018 Reply
  • 5 stars

    Hi, My husband and I made this recipe with a Costco bag of chopped cauliflower. It was really great! Easy, delicious and reheated, via frying pan, wonderfully! (I saw the recipe as a video while looking up another one of your recipes) Any chance I can get a signed copy of your cookbook, fingers crossed.

    - Nora on February 6, 2018 Reply
    • So glad you enjoyed this, Nora! Regarding the cookbook, I will have book signings in a few cities. If I’m not in your area, though, I think we’ll also be offering bookplates, which are stickers that I can sign and mail out so they can be stuck inside the book. Thanks for inquiring. 🙂

      - Jenn on February 6, 2018 Reply
      • Thank you! I live in Montreal, Canada…Not sure you will make it up north ;0 but will be interested in the bookplate.

        - Nora on February 8, 2018 Reply
  • 5 stars

    This is such a good recipe…very tasty! My husband and I enjoy it with shrimp or just as it is. It is even good reheated as a left over meal.

    - Pauline B. on February 1, 2018 Reply
  • 5 stars

    Fabulous! I have found that going the “healthy” cooking most of the time when they say you’ll never know. . . that is not true for me. But with this cauliflower “rice”, you really won’t know the difference! The only change I made was that I didn’t add any nuts. Delicious!

    - Yvonne on February 1, 2018 Reply
  • 3 stars

    It’s not bad and it’s healthy, but dont expect it to taste like real fried rice. It’s much wetter than fried rice and you taste the fresh ginger. It has a different flavor than fried rice and that may be because lack of meat or the type of fats they use in Chinese cooking. There may be a sauce or spice that is missing as well. Many Chinese cooks use fish sauce and such or dried shrimp that give some of their dishes a distinctive flavor. All in all, I am happy with recipes like this, becuase they are healthy and vegetarian and I will eat again, but will need to do some tweaking to make it better.

    - Debbie on January 28, 2018 Reply
  • Anyone have a keto friendly sub fir sugar? Not sure how much artificial to add

    - Mandy on January 28, 2018 Reply
  • 5 stars

    I have to say I have been hemming and hawing over whether to try “Cauliflower Rice” because cauliflower can be such an obtrusive vegetable. People either love it or hate it. Well let me tell you, when I received this recipe today, I said the heck with it, now or never!
    Oh my gosh is this fabulous!!!! This recipe is to die for!!!
    I have been professionally trained in Culinary and Pastry Arts although I no longer cook professionally.
    I must say the preparation is easy and the time to prepare is very reasonable.
    I did add chicken to this and I squeezed fresh lime over my plate at dinner. The family loved it too!!
    I’m already considering making it with shrimp and maybe using some Nam Pla (fish sauce) and giving it a Thai flair.
    Thank you so much for creating this recipe and sharing! YOU COULD BEAT BOBBY FLAY WITH THIS RECIPE!!

    - Caroline Treadwell on January 24, 2018 Reply
  • 5 stars

    This woman is the best!! Every recipe I’ve used from her has been nothing short of spectacular. Please….keep them coming!
    PS; when you write your book, let us know.

    - Steve Cerretani on January 24, 2018 Reply
  • 5 stars

    Phenomenal. I’ve made it twice. The second time I left out the ginger and adding more garlic cloves and garlic powder (I love garlic). I used frozen cauliflower both times for convenience and did not thaw it first and it turned out fine. So good!!! Make it!

    - Melanie on January 23, 2018 Reply
  • 5 stars

    excellent main course. instead of the eggs i added fried tofu, so it was all vegan. thanks!

    - Jane on January 22, 2018 Reply
  • 5 stars

    A different twist: Once the rice portion is completed I quickly pan fry, in the same frying pan, 1 package (340g) of Yves Original Veggie Ground Round (approx 1 mins) then toss together. 👍

    - Dar on January 20, 2018 Reply
  • 5 stars

    Hi Jenn,
    I was wondering if you have a favorite brand or recommendation for a food processor, like the one you’ve used here.
    Many thanks!

    - Diana on January 18, 2018 Reply
    • Hi Diana, I use a 14-cup capacity Cuisinart – love it.

      - Jenn on January 18, 2018 Reply
  • 5 stars

    I was skeptical but this recipe was excellent! One question – if I wanted to add shrimp to make it more of a main course, when/how would I add it? Should I do anything to marinate the shrimp first? Thanks!

    - Allison on January 15, 2018 Reply
    • Glad you like it, Allison! If you want to add shrimp, I’d suggest sauteeing them separately first with a bit of garlic and/or scallions, set them aside, and add them at the very end.

      - Jenn on January 15, 2018 Reply
  • 5 stars

    This was really good. I subbed fresh shredded carrots and sliced snow peas instead of frozen. I also added bean sprouts. No cashews, as I didn’t have any.
    Three times during dinner I was asked for the recipe. I gave them your web site and told them to find it yourselves.

    - Marq on January 15, 2018 Reply
  • 5 stars

    This recipe has become a family favorite. It has a wonderful flavor balance, is healthy and makes great leftovers.
    I like to use fresh carrots that get briefly sauteed before being added, and I up the cashews when not adding shrimp.

    - Uki on January 11, 2018 Reply
  • 5 stars

    Just as good as regular fried rice, but healthier! I could probably eat this whole portion by myself in one sitting! Husband loved it too (he’s actually the one who made it)! The only adjustment we made was adding more egg, as we love that part of fried rice.

    - Iralyn on December 14, 2017 Reply
  • Hi Jennifer,

    Can I use frozen riced cauliflower in your cauliflower fried rice recipe? If so, would I have to defrost it first or can I just add it frozen to the scallion mixture? Can’t wait to try this recipe, as it is no doubt as wonderful as all your other recipes! Thanks!

    - Hannah on December 9, 2017 Reply
    • Yes, you can definitely use the frozen version (and I would defrost it first). Enjoy!

      - Jenn on December 10, 2017 Reply
  • 5 stars

    We had this for supper, YUM.

    - Hattie Haeflinger on December 6, 2017 Reply
  • This was super tasty and simple. The small amount of sugar balanced out the flavor, especially because I used tamari which can be a little more bitter than normal soy sauce. I omitted the egg to make it vegan. I think I will add edamame next time. Definitely a keeper!

    - Annie on December 6, 2017 Reply
  • 5 stars

    I been cooking a recipe for Chicken Fried Rice from a cookbook that I received as a wedding gift 42 years ago. But in 2017 I found your amazing blog and your recipe for Cauliflower Fried Rice and it has now become my favorite way to do this dish. I follow your recipe but have about 1 to 2 cups of cooked, diced chicken breast in a bowl and I put the soy sauce on the meat prior to beginning the prep for the rest of the dish. I really liked the way you cooked your eggs alone and then added them back into dish. The dish I have made all these years just had you push everything to the sides of your skillet and scramble the eggs in center. The only addition I sometimes add is the finely sliced(angle hair type) lettuce in the prepared bagged lettuce section of grocery store (like used for tacos). My adult daughters (both special ed teachers) love taking this for lunches. I make it on a Sunday afternoon and they enjoy it on work days. I like to serve grilled or sliced fresh pineapple with this dish.

    - Cindy on December 1, 2017 Reply
  • 5 stars

    Fabulous recipe! Versatile and healthy. I pretty much followed it the first time except for adding cooked, diced chicken. I sometimes add sliced or chopped mushrooms, water chestnuts, mire poix, or any veggie in my fridge that would work. It’s a winner!

    - Beth on November 30, 2017 Reply
  • 5 stars

    Absolutely delish! Perfect antidote from heavyThanksgiving foods. I too subbed lower carb veggies, red pepper and kale, and added sautéed shrimp to make a wonderful dinner. I would highly recommend this!

    - Connie Hoffman on November 30, 2017 Reply
  • 5 stars

    Great quick side dish for during the week. I substituted a pinch of monk fruit for the sugar as we are trying to eliminate sugar from our diets. Also used tamari sauce rather than soy, gluten free option. Truly enjoyed! Even our picky eaters did not miss the “rice”. Thank you!

    - Ann on November 30, 2017 Reply
  • 5 stars

    Love this fried “rice” recipe!! You can change it up with a variety of veggies. I added thinly sliced pea pods because I love them. Other than that, I didn’t make any modifications. Thanks Jenn for you great recipes!!

    - Yvonne on November 30, 2017 Reply
  • 5 stars

    This was amazing! My husband and I have been doing low carb for a few years, and this was a perfect fit (all I had to adjust was replacing the sugar with a sugar substitute to fit the diet).

    - Becky Douglas on November 30, 2017 Reply
  • 5 stars

    As a type 2, insulin dependent, non-obese diabetic it’s sometimes hard to find really delicious sides for the holiday table. Well… let me tell you, even when I substituted chopped broccoli and red peppers for the higher carbohydrate peas and carrots this was an amazing addition to our holiday table.

    - Kay Elam on November 30, 2017 Reply
  • 5 stars

    Excellent Recipe! I only substituted honey for the sugar. Outside of that, this recipe is perfect. Taste is a mix of Chinese fried rice and Pad Thai. Excellent.

    - Gary Ludorf on October 29, 2017 Reply
  • 5 stars

    This was FANTASTIC. As I am cooking for one, I only made half a batch, but still used 2 eggs. I omitted the sesame oil by accident and it was still delicious. And I subbed chili garlic paste (a lot) for the red pepper flakes. I will definitely make this again!

    - Jamie on October 25, 2017 Reply
  • 5 stars

    Just finished making and having this dish, delicious, easy to make a little spicy but enjoyable. The new go-to side dish.

    - E G on October 9, 2017 Reply
  • 2 stars

    I made this exactly as directed. It did not taste like fried rice at all. It looked like fried rice. It was spicy, and I’ve never had spicy fried rice. Next time I will just roast my cauliflower with salt, pepper, and olive oil and spend less time doing it.

    - Laura on October 1, 2017 Reply
  • Hi, sorry for the amateur question, but if I’m using frozen cauliflower to I cook it or thaw it or something before making the dish? Thanks!

    - Jeanne on September 30, 2017 Reply
    • Hi Jeanne, Not an amateur question at all! Yes, I’d thaw it first. Enjoy!

      - Jenn on October 1, 2017 Reply
  • 5 stars

    I love this recipe! It’s my new go to dish!!!!!

    - Stephanie B on September 30, 2017 Reply
  • 5 stars

    I’ve tried many different versions of cauliflower fried rice and this one was the best! Very hearty and so tasty! I will definitely make again!

    - Allison on September 21, 2017 Reply
  • 5 stars

    This was absolutely fantastic!! It makes A LOT if using a whole head of cauliflower (which I did). I added more ginger and red chili flakes but everything else was spot-on. I did also add cut-up cooked chicken as we had it as a main dish. This will be a standard go-to dish for me!!

    - Sam Rhodes on September 20, 2017 Reply
  • 5 stars

    this cauliflower rice is the best i’ve ever had.
    the only thing I did different was I omitted the peas and carrots and subbed in broccoli due to carb restrictions. I could eat this every day.

    - Julie Cervini on September 18, 2017 Reply
    • What did you do the sugar?

      - D gross on November 13, 2017 Reply
  • 5 stars

    My husband and I love this recipe. We feel like we are eating “real” food when I make it. I don’t have a processor, so our cauliflower is less like rice with its slightly larger, hand-chopped bits. Also, I omitted the scallion whites and garlic for dietary reasons, and went easy on the pepper flakes. Even with those aromatic omissions, it is a flavorful, healthful dish. Thanks, Jennifer.

    - LINDA on September 14, 2017 Reply
  • 5 stars


    - Robin on September 14, 2017 Reply
  • 5 stars

    This was excellent and much easier to make than I anticipated. I left out the sugar and the nuts and my entire family agreed that it was spectacular. This will be a new staple in our home. Thank you!

    - Jessica Knight on September 14, 2017 Reply
  • 5 stars

    I’ve made this recipe for cauliflower rice a few times, and it has been a hit every single time. I’ve also added a few extra veggies – red or yellow pepper, corn, whatever might be in the fridge. And I reserve adding the cashews until the dish has been cooked since they tend to be soggy otherwise. This is also great as a leftover. Just add chicken (or shrimp or even beef) and you have a great leftover dish – warmed up or cold from the refrigerator.

    - Mary on September 14, 2017 Reply
  • 5 stars

    Oh man.. as always I can count on a solidly yummy recipe from you Jenn. You never disappoint. This is just so good.. and so healthy.. I made it as is cuz I trust you so much lol, and it was fabulous! and now I’ll add some of my own ‘tweaks’ to make it more mine …

    I’m wondering if you think it would freeze well? I have all this deliciousness & blast my single life but I must consider freezing. Will all the moisture in the cauliflour ruin it?

    maybe i’ll just experiment with a batch and see.. Any advice?

    - Penelope on September 7, 2017 Reply
    • So glad you enjoyed it, Penelope! Unfortunately, I do think it would get a bit mushy if frozen – sorry!

      - Jenn on September 8, 2017 Reply
  • 5 stars

    I just made this and I was surprised. I am also not that crazy about the cauliflower hype, but having tried a lot of your recipes with success I’d thought I would give it a try. We all loved it. I didn’t have sesame oil so I used hoisin sauce, and I used vegetable mix instead of carrots and peas. The consistency was perfect and it tasted delicious. Served with chicken it made a satisfying meal.

    - Lian on September 7, 2017 Reply
  • 5 stars

    Delish! 1st time making it and it tastes yummy 🙂 thanks for the recipe

    - Vick on August 30, 2017 Reply
  • 5 stars

    Delicious!! Honestly couldn’t tell it wasnt rice. I did make a few tweaks – used shredded fresh carrots, slices snow peas, sliced bean sprouts, but pretty much followed instructions otherwise. I will DEFINITELY be making this again!!
    In response to a previous review – no water needed

    - BECKY on August 15, 2017 Reply
  • 5 stars

    Damn. That was beyond all of my expectations. I never leave reviews but this one needed it. Didn’t have eggs on hand, can’t wait to try it with them next time!

    - Mallory Milne on August 1, 2017 Reply
  • 5 stars

    This was amazing…to me it was Actually better than fried rice! To answer a previous reviewers question, I thought while cooking that I should add water, but it soon started cooking nicely without it and I forgot all about it. I also used grated fresh carrots . Along with frozen peas, turned out great. Thanks for sharing this super yummy, low carb recipe .

    - Eloise McCloskey on July 27, 2017 Reply
  • 5 stars

    When I told my husband I was making this for dinner he made a face. But after his third helping I knew I had a winner. I did make the mistake of not using the grater attachment on my food processor so it was more like fried “couscous” rather than fried rice but still very tasty. I added left over grilled chicken to make it a complete meal. Definitely will be adding this to our weeknight meals.

    - Linda on July 12, 2017 Reply
  • 5 stars

    A hit!! My family had no idea it was cauliflower!!

    - Sarah on July 11, 2017 Reply
  • 5 stars

    Tried this fried califower dish and it was great. Good flavor, not difficult, healthier than rice, definitely a keeper recipe.

    - Darryl Umberger on July 9, 2017 Reply
  • 5 stars

    I made this last night and ohhh my goodness it was so so good. I ate about 2/3 of the whole thing alone. I will most definitely make it again.
    thank you so much for sharing this delicious recipe.

    - Nenyasha on July 5, 2017 Reply
  • 5 stars

    This was amazing! I have wanted to try a dish like this for quite a while but I didn’t see how cauliflower could mimic rice enough for me to actually like. But, wanting to drop a few lbs., I decided to give it a whirl. I ate 2 big bowls for lunch and am having the rest for dinner tonight. The only minor changes I made? I added celery bc I like the crunch it provides, & I only had ABC Sweet Soy Sauce instead of regular so I omitted the sugar. I will absolutely make this again & again. Thanks for sharing!

    - Judy van Lingen on July 4, 2017 Reply
  • 4 stars

    Had a few struggles while making this – didn’t help that my entree required constant stirring – doing two things at once is a challenge. I did prepare everything prior to starting and then my challenges began. My bag of riced cauliflower was only 1.5 lbs instead of 2 lbs – ignored this and forged ahead. Instead of using frozen veggies, I substituted raw baby carrots – this was a mistake as precooked would have been much better. When cooking the cauliflower, it looked really dry and just didn’t seem to be doing anything, so added about 1/2 cup of water. Decided to top with raw green peppers just before serving. Despite my issues this did try out.

    Did anyone else feel the need to add water? Or was it a case of me being distracted by my other pan and panicking unnecessarily? Or was it because I didn’t use frozen veggies?

    I will try it again but not with raw carrots because we did enjoy it – my efforts were just missing that wow factor.

    - Ty on June 29, 2017 Reply
    • 5 stars

      I did add about a quarter cup of chicken broth. Also sprinkled sesame seeds on the finished dish. Really good.

      - Lynda on October 21, 2017 Reply
  • 5 stars

    Excellent recipe! Didn’t have cashews or peas. Used broccoli. Thanks for your recipes.

    - Brenda Roberts on June 28, 2017 Reply
  • 5 stars

    Loved it! Great flavor. Easy too. Measuring out the ingredients and chopping ahead made it easy to combine on the stovetop.

    - Shelli Anderson on June 22, 2017 Reply
    • PS: I used low sodium soy sauce.

      - Shelli Anderson on June 22, 2017 Reply
  • 2 stars

    Oh my, too salty! I would suggest tasting as you go.

    - Sarah on June 17, 2017 Reply
  • 5 stars

    Taste great
    Everybody likes it,it will be a recipe to make again
    Thank you for charging it with us

    - Ysa on June 13, 2017 Reply
  • 5 stars

    I have made this recipe with chicken and meat. Family absolutely loves this.

    - Terri on June 7, 2017 Reply
  • 5 stars

    This is a winner in our household!! Just made it and my hubby and daughters loved it!! Everyone went back for seconds (and thirds in my kid’s case). I served it with pineapple bbq shrimp and they paired very well together. Thanks again!

    - April on May 30, 2017 Reply
  • 5 stars

    Loved It! Since my husbands recent diabetes diagnosis I have been searching for healthy alternatives to cut some excess carbs from our meals. I do not own a food processor but rice my cauliflower using my blender. Just add water, cauliflower and blend till it looks like rice, pour off water and strain. It works for me.

    - Cindy W on May 12, 2017 Reply
  • I am making this for a party and was wondering if you think it could be made ahead? If so is there any special suggestions on the process?


    - Kathy on April 28, 2017 Reply
    • Yes, it keeps really nicely in the fridge. I would just warm it through on the stove before serving it. (It’s actually good cold and at room temp too, so lots of flexibility!)

      - Jenn on April 28, 2017 Reply
  • 5 stars

    Fantastic! Made tonight and my husband and I both loved it! Was pleasantly surprised at how the cauliflower texture was so much like rice…and the flavors were great! We both like it super spicy so adjusted the crushed red pepper flakes to 2 teaspoons. Awesome! Thanks so much for this recipe.

    - Amy Spino on April 27, 2017 Reply
  • I made this cauliflower fried rice a month or so ago. I simply loved it. I added some bacon and some pinenuts for an extra crunch. It was delicious. I cannot stop saying delicious. 🙂

    - Carla C Cerqueira on April 27, 2017 Reply
  • Made the “fried rice” tonight. Turned out great! Added some left over pork. Will definitely make it often.

    - Carol Buckler on April 22, 2017 Reply
  • 5 stars

    You may think you were late but I was resistant to even come to the table where cauliflower rice was concerned. I thought the whole concept was ridiculous- no way cauliflower is ever going to substitute for rice – but last night I made your recipe and I am converted (but not in the same way as Uncle Ben). This was fabulous and I feel so nutritionaly virtuous! Genius! Thank you.

    - Renee on April 5, 2017 Reply
  • 5 stars

    Added rotisserie chicken at the end and doubled the egg! YUMMMMMMMMMMEEEEEEEEEEE!!!

    - P on March 19, 2017 Reply
  • 5 stars

    This was very tasty! I ended up using cilantro frozen cauliflower since that is all my store had and it was great!

    - Clara Tibbetts on March 18, 2017 Reply
  • 5 stars

    Made this last night and my husband and I love it. He says it better than any fried rice he’s had. I think it’s close.

    - JetWan on March 15, 2017 Reply
  • 5 stars

    This was fabulous! I’ll definitely make again.

    - Michele Tharp on March 12, 2017 Reply
  • 5 stars

    Excellent recipe, even the toddler ate it without asking questions

    - Melisa on March 8, 2017 Reply
  • I see it says 4 servings, but how much is each serving? Thanks it was good!!

    - Tina Kelly on March 8, 2017 Reply
    • Hi Tina, glad you liked it! Each serving is about 2 cups give or take.

      - Jenn on March 8, 2017 Reply
  • 5 stars

    My husband didn’t know this wasn’t rice. It is delicious and easy to make as a side or a meal!

    - Jean Scholz on March 5, 2017 Reply
  • 5 stars

    I love this recipe, thank you so much for sharing it, I love how healthy and flavorfull it is ..I would do it again and again, I would even add some toasted nuts to it..

    - Seaqueen07 on March 3, 2017 Reply
  • 5 stars

    Love this recipe! I’ve made it twice now and served it to my inlaws. My father in law will not eat most vegetables except peas. We told him it was fried rice and he ate a good portion. 2 lbs of riced cauliflower makes a lot! I get a large head and cut it in half, about 1 lb. I halved some ingredients but not others.

    I cut in half the soy sauce (and used low sodium), red pepper flakes , sugar, rice vinegar and sesame oil. Everything else I kept as original. I’m going to make it next time with a protein, either chicken or shrimp or whatever I have leftover.

    This is REALLY GOOD and everyone loves it! Another winner from Once Upon a Chef!

    - Pam K on March 1, 2017 Reply
  • 5 stars

    What a easy, quick healthy recipe to make not to mention delicious. I was out of fresh ginger so I substituted ginger-garlic paste (and omitted the fresh garlic also). This can be a quick time saver and can be found at an Indian grocery store. It keeps for a very long time in the refrigerator and gives excellent flavor. This recipe is delicious warm and is also good leftover the next day cold or reheated. The next time I make it I am going to pair it with your pesto shrimp which is a family favorite. Love your recipes!!! Thank you

    - Karen on February 26, 2017 Reply
  • 5 stars

    Three words – off the hook!!!

    So so good- ok so i added three more 🙂

    - Mimi on February 23, 2017 Reply
  • 5 stars

    Oh my gosh, this is delicious, and tastes exactly like fried rice…you would never know it was cauliflower! I prepared this recipe just as written and won’t make any changes, especially since my husband will eat it, and he does not like cauliflower!

    - Shellie on February 20, 2017 Reply
  • 5 stars

    This has become a favorite in my family. Healthy and delicious! I sometimes add marinated sauteed shrimp,, but it’s good by itself. I also used fresh chopped carrots, and I saute them briefly in a little coconut oil before mixing them in with the ‘rice’.

    - Uki on February 18, 2017 Reply
  • 5 stars

    Loved this recipe!! I used an organic cauliflower and “riced” it in my food processor. I’ve found there’s no comparison to the flavor of fresh to packaged. I made the recipe as is the first time and it was delicious. The second time I added some leftover chicken in there and it was amazing. For me its a complete meal.

    - Lori on February 14, 2017 Reply
  • 5 stars

    Loving veggies as I do, I tried the Cauliflower Fried Rice.. delish and so healthy! My husband couldn’t tell the difference, So this is a keeper

    - Pattie Davis on February 14, 2017 Reply
  • Do you think edamame would be an okay substitution for peas? If not, do you have suggestions for other veggies suited for the dish?

    - Kristen on February 9, 2017 Reply
    • Definitely 🙂

      - Jenn on February 9, 2017 Reply
  • 5 stars

    Absolutely fabulous!

    - Cynthia Rowland on February 7, 2017 Reply
  • 5 stars

    I made the for dinner last night. My kids and husband had no idea it wasn’t rice and they loved it – even after they found out it was made with cauliflower! I followed your recipe exactly except I used low sodium soy. I have to say I ate it for lunch today and it was just as good if not better. I even added some sautéed leftover shrimp – YUM! Thanks for another great recipe.

    - Bobbie on February 4, 2017 Reply
  • 5 stars

    This recipe was delicious. I pan seared some shrimp for the top for added protein.

    - Cheryl on January 30, 2017 Reply
  • 5 stars

    This is REALLY good. Obviously it is not rice, so there is a difference. But it is the size and similar consistency of rice. I could definitely tell the difference, but I didn’t miss the rice. It’s it’s a great recipe, and I will definitely make it again and get creative. I love fried rice and have missed it!

    - Claira on January 15, 2017 Reply
  • Hi Jenn. Just a clarification: do I cook the cauliflower before I grate it, or no need? I live in Spain and cauliflower rice is not available here.

    - Anna on January 12, 2017 Reply
    • Hi Anna, The cauliflower doesn’t need to be cooked prior to grating. Enjoy!

      - Jenn on January 12, 2017 Reply
  • I’ve had good luck with every recipe except the beef stew it was horrible.
    I love the recipes but I wish the sodium content were not so high.
    I think the cauliflower rice has 1717 gr sodium, very high:(

    - Gigi on January 8, 2017 Reply
    • I am SHOCKED that you didn’t like the beef stew! When I made it, my husband said it was the best meal he had ever had, and I agreed.

      - SandySunflower on June 10, 2017 Reply
  • 5 stars

    Super delicious. Four coworkers asked me for the recipe and couldn’t believe it was made out of cauliflower. My only question does this have 17g fat per serving?
    I left the peanuts out, and that would change the amount of fat in the dish, but even with them in there it doesn’t seem possible there’s that much fat.
    Thanks for another great recipe!!!

    - Jessica on January 7, 2017 Reply
    • Glad you (and your coworkers) liked it! The oils (both the vegetable and the sesame) are what contributes to the fat content.

      - Jenn on January 7, 2017 Reply
  • 5 stars


    - Timmy on January 5, 2017 Reply
  • I paired this side dish with your beef and broccoli recipe and it was a dynamic duo! Since there are nut allergies in our family, I substituted drained and chopped water chestnuts to the dish to add that bit of crunch and it was amazing! Thank you for yet another fabulous recipe.

    - Celeste on January 2, 2017 Reply
  • 5 stars

    This is delicious! My husband didn’t realize that he was eating cauliflower and wondered why the rice was a bit crunchy. What a great way to eat veggies!

    - Laura Kargov on December 31, 2016 Reply
  • 5 stars

    Just a note that this recipe is in the gluten free section, but it won’t be gluten free unless you substitute Tamari for the soy sauce.
    Soy sauce is fermented in barley, so it has gluten.
    Otherwise, sounds great, and I plan to try it soon!

    - Lauren on December 11, 2016 Reply
    • Hi Lauren, thanks so much for pointing that out! I’m going to add a note to the recipe.

      - Jenn on December 12, 2016 Reply
      • That is a good cautionary note. But also, it is possible to obtain gluten-free soy sauce. “Little Soya” even makes these adorable single-serving packets shaped like little fish.

        - Lena on January 5, 2017 Reply
  • I would like to bring a big batch of this to a New Year’s party to serve as a side dish, and I won’t have access to an oven to rewarm. Do you think it would hold well in a crockpot? Or would your brussels sprouts recipe with the balsamic vinegar and honey travel better? The party starts a couple hours before we eat. Suggestions please? I love all your recipes! Thanks!

    - Judy on December 11, 2016 Reply
    • Hi Judy, I’m concerned that the fried rice would get soggy if it sat warming in a crock pot for an extended period. Believe it or not, this dish is good at room temperature, so you could go that route. The roasted Brussels sprouts are best if reheated in an oven, so if you won’t have access to one, I’d stick to the fried rice. Hope that helps!

      - Jenn on December 12, 2016 Reply
  • 5 stars

    Who would have guessed cauliflower could taste so good! My family loved this recipe.

    - Linda Perrin on December 6, 2016 Reply
  • 5 stars

    I made this recipe once and made my hubby grate the fresh head of cauliflower. I found frozen cauliflower rice at our grocery store. My question is: should I thaw the cauliflower rice before cooking it? This was a great-tasting dish the first time; looking forward to making and eating it again! Thank you!

    - Lorie on December 6, 2016 Reply
    • Glad you liked it, Lorie! It’s not necessary to defrost the cauliflower in advance.

      - Jenn on December 6, 2016 Reply
      • Thank you so much!

        - Lorie on December 6, 2016 Reply
  • 5 stars

    This dish is so delicious. My husband loves rice and thinks this is even better. The only thing I did different is I cooked the peas and carrots in the pan with the scallions before I added the cauliflower.

    - Jeany on December 4, 2016 Reply
  • 5 stars

    I love your Cauliflower Rice Recipe!
    I have been on a low carb diet and I find this recipe delicious and satisfying. If I have fresh cilantro on hand, I just give it a little chop and sprinkle over the top.

    - Wendy Cowie on December 1, 2016 Reply
  • 4 stars

    Overall a really good recipe. Definitely didn’t need the extra tablespoon of soy sauce. And I agree with the other comments about adding the extra egg!

    - Elizabeth on December 1, 2016 Reply
  • 5 stars

    Wow! We couldn’t stop eating this! So delicious and healthy too! I found the cauliflower rice at Trader Joe”s. I used fresh carrots chopped and frozen peas because I couldn’t find frozen peas and carrots. I omitted the ginger and used 4 eggs. I served it with fish. Still great the next day!

    - Darlene on November 24, 2016 Reply
  • Wonderfully surprised! It tasted like fried rice! After making it exactly as published I suggest the following: No ginger. You won’t find ginger in any fried rice. Add an extra egg. I also added shredded green cabbage for roughage. This was wonderful!
    Thank you

    - PK on November 21, 2016 Reply
  • 5 stars

    I actually made this the same day I saw it online but did not have time to review until now. I made it pretty much as the recipe states except I added 1 whole egg and 2 egg whites. I also used 2 tablespoons instead of 3 of vegetable oil. It was delicious both my husband and dad thought it was actual rice.

    - Christina on November 10, 2016 Reply
  • 1 stars

    Not sure what I did differently than all of the other reviewers, because I thought this was just gross. We threw it away and got out a bag of regular fried rice. I followed the recipe exactly. I have liked many of the other recipes from this site, though!

    - Cathy S on November 10, 2016 Reply
  • 5 stars

    this was one of the best things I ever made! i substituted carrots with frozen corn and added a bit more ginger…a hit for the entire family. Thank you!

    - Glenn on November 7, 2016 Reply
  • 5 stars

    I added chicken to it :), it was awesome, and a little more red pepper flakes

    - melanie diana on November 5, 2016 Reply
    • 5 stars

      Just made it and love this dish! I had no ginger but not sure it’s needed. Fantastic!

      - Isabella on November 28, 2016 Reply
  • 5 stars

    It was a terrific dish and i will be making it again. It is such a versatile dish.

    - Anne from West Chester,PA on November 3, 2016 Reply
  • 5 stars

    I have made at least a dozen of your recipes, they have all been delicious, but this one was especially tasty. I look at your site every day, I noticed this recipe, later that day I was at my local Trader Joe’s and saw the cauliflower rice. What a happy circumstance. This will become my go to recipe for a quick side dish. Thanks!

    - Michele Cemo on November 3, 2016 Reply
  • 5 stars

    OMG! So so good! I made this for myself and my husband last weekend. He couldn’t believe how good it tasted. We loved it! Even better the next day! I told my parents about it and my dad needs to watch his carb intake so I am going to make it for my parents. What a delicious dish to add to our dinner menu. THANKS AGAIN for another awesome recipe!

    - Lisa on November 3, 2016 Reply
  • 5 stars

    I made this last night. Super easy.
    1) I substituted lightly roasted sunflower seeds for the cashews (nut allergy at our house).
    2) I used 3 eggs instead of 2 and added cooked shrimp at the end to up the protein.

    Husband and son gave it two thumbs up and a YUM.

    VERY easy to make. Will put this in the rotation. Yet another hit recipe from your website!

    - Chithra on November 2, 2016 Reply
  • i feel like 13 mg of protein is a misprint, with all the egg in there…

    - david on November 1, 2016 Reply
    • Hi David, One egg has 6 grams of protein so I believe it’s correct.

      - Jenn on November 1, 2016 Reply
      • I think David IS correct.
        6 g =6000mg.
        So – 2 eggs between 4 people would give (2*6/4) = 3g (3000mg) each
        13mg is one 1/461th of 1 egg.

        - Gordon on November 10, 2016 Reply
  • 5 stars

    Easy and super delicious!!! Made this last night and it was a huge hit!!! I used 4 of the 5 tbls. of soy sauce and found it a bit salty. I will cut out the salt and reduce soy next time. I added an extra egg, because we love eggs!!! Now that I know how to make cauliflower rice, I will try it with shrooms and onions next!
    Thanks for another great recipe!!!
    Cheers, Marnie

    - Marnie on October 30, 2016 Reply
  • 4 stars

    Hi Jenn:

    Can you freeze this. BTW! It is very yummy.

    - Mary Munson on October 30, 2016 Reply
    • Hi Mary, Overall, I think this would freeze nicely, but I’m not certain how the scrambled eggs would do; I think I’d cook and those once you’re ready to serve the recipe.

      - Jenn on October 31, 2016 Reply
      • 5 stars

        I did freeze it…..and just had it for a quick lunch. The eggs seemed ok. For a leftover, it was great. Do you think I could add more sesame oil?

        Thanks much Jenn.

        - Mary Munson on November 17, 2016 Reply
        • Sure, Mary – just go easy…Asian (dark) sesame oil is strong stuff.

          - Jenn on November 17, 2016 Reply
  • How can I cut down the sodium

    - Marie on October 29, 2016 Reply
    • Hi Marie, You can omit the salt and/or use low sodium soy sauce. Just keep in mind that the dish won’t have as much flavor.

      - Jenn on October 30, 2016 Reply
  • 5 stars

    This was delicious even though I had to fudge the ingredients a little (ie. I used tamari instead of soy sauce and I didn’t have sesame oil). Point being– I would encourage you to make it even if you don’t have exactly everything it calls for. Also, it kept well in the fridge for leftovers on day 2. I will definitely be making this again!!!!

    - Caroline on October 29, 2016 Reply
  • 5 stars

    Love it! Great healthy recipe – even my picky eaters enjoyed it!

    - Jules on October 29, 2016 Reply
  • Trying to figure out why this has so many calories..1 cup of Cauliflower is supposed to have 25 calories… surely the small amount of oil you consume in a portion can’t be that much?????
    This would almost be the equivalent of having rice!!! It’s a NO for me!!!

    - Derryn Lowrey on October 29, 2016 Reply
    • Hi Derryn, It is definitely the oil that adds the calories here. Feel free to cut back on the oil a bit if you want to give it a try.

      - Jenn on October 29, 2016 Reply
  • 5 stars

    This was absolutely fantastic. I will be making this weekly, it’s my new favorite. I sautéed shrimp and added at the end as you suggested. The flavor was incredible. I’m excited to try adding different vegetables and proteins. Do you think it would be as good using low sodium soy sauce? Or cutting the soy sauce amount in half? Thanks again for all your wonderful recipes!

    - Abbie Schreider on October 28, 2016 Reply
  • 5 stars

    This was so tasty. I wasn’t sure without a meat in there but very filling and satisfying. The sesame oil is wonderful, i can taste it. I didn’t shred the cauliflower, i am too lazy. Just cut it up & it broke up just fine. I might have missed a bit of the texture but it was still excellent. Thanks so much! love your recipes.

    - phoebe on October 28, 2016 Reply
  • 5 stars

    Anytime I buy ginger most of it ends up being thrown out. Can I use grated, dry ginger with similar taste results?

    - Lois Greer on October 27, 2016 Reply
    • Hi Lois, Unfortunately, there’s no comparison between fresh and powdered ginger. I usually just buy a small piece or freeze any leftover.

      - Jenn on October 27, 2016 Reply
    • 5 stars

      Lois Greer, the trick with ginger is to wrap it tightly in plastic wrap and keep it in the freezer. Use a microplane/zester to grate however much you need. Keeps great that way!

      Loved this recipe, very satisfying!

      - Nathan on December 29, 2016 Reply
  • 5 stars

    I had to make this recipe, the second I saw it, it was intended for my lunch, but by 9am, nothing was left, it had disappeared into my children’s lunch box. Nothing but a sandwich is usually allowed in there. I love everything on your website, it literally is the only one we ever use, but this has me shocked, to see my teenage son loving anything with vegetables…I still can’t believe t, thank you so much!!!

    - Joana on October 27, 2016 Reply
  • I imagine one could add shrimp at the last couple of minutes to make this an even more complete entree, correct?

    - Bette Land on October 27, 2016 Reply
    • Hi Bette, Absolutely. But I’d probably sauté the shrimp separately first with a little garlic and/or scallions, and then set them aside and add them at the very end.

      - Jenn on October 27, 2016 Reply
  • How many cups of grated cauliflower does a 2 lb head translate to? In other words, if I buy a bag of pregrated at Trader Joe’s, is that the equivalent of what you would get by doing it yourself?

    - cheryl wilk on October 27, 2016 Reply
    • Hi Cheryl, I’m not sure of the amount in cups but there should be a weight on the bag. I believe the Trader Joe’s bag is 16 oz (1 lb) so you’d need two.

      - Jenn on October 27, 2016 Reply
      • I very much appreciate you being specific about measurements, including and especially weights.

        Loose ingredients like shredded cheese, cauliflower, etc can have different sized shreds. That makes measurement by volume variable depending on the compaction in a cup measure – more or less air.

        Some websites use “can” or “tub” of something but not size of can, etc.

        Thanks for a great website!

        - Ross on October 27, 2016 Reply
        • 4 stars

          I made this with ONE bag of pregrated cauliflower from Trader Joe’s and it was the right amount.
          This was delicious!

          - Sandy N on October 28, 2016 Reply

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