Cauliflower Fried Rice

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Cauliflower Fried Rice

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.

cauliflower fried rice

Cauliflower rice, or cauliflower grated into rice-like bits, 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 cauliflower fried rice recipe, I sauté grated cauliflower with aromatics, vegetables, soy sauce, and eggs, much like Chinese-style fried rice. It’s a healthy, low-carb dish that’s hearty enough to serve as a main course.

What You’ll Need To Make Cauliflower Fried Rice


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.


How To Make Cauliflower Fried Rice

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!


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Cauliflower Fried Rice

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.

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, from a 1-inch knob
  • 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 crushed red pepper flakes
  • 1 teaspoon sugar
  • 1 cup frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 1 teaspoon Asian/toasted 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 a 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.

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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • This was excellent. I made it in a wok and added some shrimps at the end of the cooking for a main course.

    • — Linda on September 27, 2020
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  • Very delicious! I love how healthy and easy this was (I used frozen cauliflower rice). This blog has the most consistently delicious recipes- thank you Jenn!

    • — Ellie on August 29, 2020
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  • I have made this a few times now and it is great. This time due to what I have in the fridge I have added an additional 2 stalks of celery, 1 small red fresh pepper and semi-cooked carrots and but used frozen peas without carrots. Unfortunately I didn’t have nuts so I added pumpkin seeds instead. I had roasted chicken so I added this also. Due to additional ingredients I did add more of the seasonings. I have left-over for tomorrow. Happy camper can get more gardening done. Wait I am making my famous baby back ribs, which takes about 9 hours, forget my gardening again but I will add the chicken to only part of this dish so I have the fried rice on the side of the ribs tomorrow. This is great. I do Chinese cooking and know how to adjust a recipe if needed.

    • — barbara on August 18, 2020
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  • Awesome! Delicious turned out great

    • — Lisa on August 1, 2020
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  • I made this recipe for my family’s dinner the day before yesterday, adding a bit of leftover roast chicken to it, and we three adults consumed almost the entire recipe! It was quite tasty, and the texture was very much like actual rice. I’m certain this won’t be the last time I serve this wonderful dish, nor the end of my variations on it. Bravo!

    • — James Livingston on July 23, 2020
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  • I love this delicious recipe. My husband has requested this dish at least once a week. In addition, it has trimmed our waistline. I’ve always added chicken. Other than that, this recipe is great as written.

    • — Nadia on July 11, 2020
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  • I love this recipe as I saw it first on Tastes fine. Thanks Jenn for these wonderful recipes.

    • — Crisgold on June 20, 2020
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  • I used 10 oz bags of “cooks in the bag“ frozen riced cauliflower and frozen peas and carrots. Proportions were good and the recipe was delicious! Don’t skip the fresh grated ginger and nuts. I used cashews. Will make this often!

    • — Neill on June 8, 2020
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  • I am trying to follow a low carb diet and am trying recipes to make cauliflower taste good. This was delicious, fast, and easy. I substituted monk fruit for the sugar. This will be my go to recipe and would be great with chicken or pork.

    • — SHARON G on May 31, 2020
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  • So I made it and it was delicious! Thanks for the tips!

    • — Yolanda on May 31, 2020
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  • This was amazing!!! I added the peanuts, which was a nice touch!

    • — Karen on May 27, 2020
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    • Hi Jen,
      I love ALL of your recipes! So wanna make tonight and have a question. When you say “ready to use” cauliflower do you mean not frozen? I’ve seen some riced cauliflower in the produce section before but wondering if I can make this with frozen or unfrozen cauliflower? Will eventually make with fresh cauliflower.

      • — Yolanda on May 28, 2020
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      • Hi Yolanda, Frozen is fine; just defrost it first. So glad you like the recipes! 🙂

        • — Jenn on May 28, 2020
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        • So, did you use dark soy sauce? Asking because mine turned out really dark with it. Gonna give it a shot tomorrow with a head of cauliflower. Maybe use regular soy sauce meaning Pearl River Light soy sauce or maybe kikkoman low sodium? Any feedback appreciated!


          • — Yolanda on May 28, 2020
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          • Hi Yolanda, I do use dark soy sauce for this, but any soy sauce will do. If you use a low sodium variety, you may need to add a little salt to taste before serving.

            • — Jenn on May 29, 2020
  • Made this tonight and it was awesome. I have never tried cauliflower this way. I did add some rotissere chicken to it. Only other change is I cooked longer than said as my cauliflower and veggies were frozen to make sure all good and hot. Will be making again for sure.

    • — Susan Taylor on May 20, 2020
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  • Thank you so very much. It was super delicious, healthy & on my fav bookmarked list.

    • — Komal Asher Julian on May 14, 2020
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  • Delicious recipe – thank you!

    • — Johanna on May 11, 2020
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  • This was delicious. My kids loved it!

    • — Elisa O'Connell on April 18, 2020
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  • added some bacon. super yummy!

    • — anna on April 15, 2020
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  • Delicious and easy to make

    • — Kathleen on April 14, 2020
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  • Really great. I’ve made this twice since finding the recipe last week. My son had no idea it was cauliflower until I told him. Thank you for the great recipe.

    • — Brenda on April 8, 2020
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  • This is my go-to. I love this recipe and my hubby loves it as well, which speaks volumes. Thank you

    • — Tee Ter on March 14, 2020
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  • Perfection! I did use Albertsons cauliflower fried rice (raw) blend. I added rotisserie chicken and a cup of frozen peas. The spice proportions were great! We loved it!

    • — Jeanette Mladenka on March 9, 2020
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  • Hi Jenn!
    I will be making this tonight for the first time. This might be a silly question, but do you grate the entire head of cauliflower (including stalks/stems) or just the flowery parts?
    Thank you!

    • — Annie on February 27, 2020
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    • Hi Annie, You can grate the whole thing. 🙂

      • — Jenn on February 27, 2020
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  • This was so good, even my 4 year old gobbled it up. Thank you for another great recipe 🙂

    • — Denise on February 25, 2020
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  • Cauliflower convert here. Don’t know how you did it Jenn but somehow you made the humble cauliflower taste so good! My husband and I ate every last bit. Our family has loved every single one of your recipes. In fact every time I make something new, my kids ask ‘Is this a Jenn Segal recipe?’:)

    • — Sam on February 19, 2020
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    • 😊

      • — Jenn on February 19, 2020
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  • I try to make a large meal on Sunday to use for lunches over most of the work week. Do you think this would be OK until Wednesday?

    • — Nat on January 30, 2020
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    • Sure. I wouldn’t push it beyond that though.

      • — Jenn on January 31, 2020
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  • Hi Jenn
    I love everything I’ve made – thank you! I am now on Keto diet so want to try this – I will swap the veggies for beans and napa cabbage, bok choy but am wondering if I can go without the sugar or if this is needed to make it great. I use monk fruit as a sugar substitute for baking and coffee/tea but haven’t used in savory dishes. Thanks!

    • — Janet on January 9, 2020
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    • Hi Janet, I think you could get away with omitting the sugar. I don’t have any experience monk fruit, but one reader commented that she substituted a pinch of it for the sugar. Please report back if you try it!

      • — Jenn on January 9, 2020
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  • Forgive me if you’ve already answered this question, but can I prepare it in advance (except for the egg) and reheat in microwave and simply adding/mixing in the just-scrambled egg?

    • — andi on January 9, 2020
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    • Sure! Hope you enjoy.

      • — Jenn on January 9, 2020
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  • could i substitute rice in this recipe? made it with cauliflower and loved it but my husband nixed the cauliflower. If so how much and any other adjustments? Thanking you in advance.

    • — Marguerite Nickerson on January 1, 2020
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    • Hi Marguarite, I’d guesstimate that you’d need between 3.5 and 4 cups of (cooked) rice. Hope you enjoy!

      • — Jenn on January 2, 2020
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      • I LOVED this recipe! I just added shrimp to it and it came out FABULOUS! You should really try it with a protein in addition to the egg. DELISH!

        • — Monika C on August 28, 2020
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  • Loved it! My vegetarian daughter ate as is and my hubby and I added a bbq’d chicken breast with it! So very good! Will definitely make again! Thanks Jenn! ❤️

    • — Lisa on December 11, 2019
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  • How much microplaned ginger and cups of cooked white rice would you recommend?

    • — Elizabeth on December 9, 2019
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    • Hi Elizabeth, I’d guesstimate that you’d need somewhere between 3.5 and 4 cups of rice and about 2 tsp. microplaned ginger. Hope you enjoy!

      • — Jenn on December 9, 2019
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  • Made this tonight and it was so tasty! Didn’t change a thing. I served it with your Broiled salmon with Thai sweet chili sauce recipe! Delicious combo and will make both again.
    My daughter and I enjoy trying so many of your recipes, Jenn.
    Thanks for all you do to bring us these fabulous recipes and techniques!

    • — Lynn on November 16, 2019
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  • This was fantastic and is going in our permanent rotation. Did not miss the rice one bit in fact this was better than rice!

    • — Paula Morton on November 13, 2019
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  • I made this last night and both my husband and I thought this was fantastic. We like fried rice, and didn’t know what to expect. I used shallots in place of the green onions (since that’s what I had on hand), and frozen cauliflower rice from Costco (I defrosted it in the hot pan with the sautéed shallots, ginger, garlic in avocado oil). I didn’t add salt since my Tamari soy sauce was high in sodium, so I’m glad the instructions talk about reserving soy sauce and only add if needed. (I used 3 tablespoons of my high sodium tamari soy and it was just right for our salt needs). I added the whisked eggs at the end in the center of pan and scrambled in the center. I can hardly believe an all vegetable dish could be so delicious! I bet it’s even better with fresh cauliflower and the green onions. Thanks Jenn!

    • — j w on November 2, 2019
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  • Hi Jenn! This is a ridiculously fabulous dish!! I made this last night and my husband had to ask where the cauliflower was in the dish, he thought it was primarily rice. My 15 year old daughter devoured it. Trust and believe, there were no leftovers. I made only two deviations in the recipe, I added one large crown of broccoli that I shredded in my food processor which is an excellent addition to the cauliflower. Then on the side, I made cajun garlic shrimp in a turmeric infused oil. This will definitely remain in rotation at our dinner table. I’m so happy to have found you!

    • — Wendy Hamilton on October 31, 2019
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  • I made because my husband was recently diagnosed as pre-diabetic and was looking for some lower carb options. This has great flavor. I made it the first time as written and it was a hit. The second time I made I added bean sprouts and additional onion. This has become a favorite in our house. Love all of your recipes, they never disappoint!

    • — Mary on October 29, 2019
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  • Hi Jen, I can’t use Canola oil. My choices are EVOO, Avocado Oil, or Grapeseed Oil. Which would you recommend?

    • — Mendy on October 28, 2019
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    • Hi Mendy, I’d go with the avocado oil. Hope you enjoy!

      • — Jenn on October 29, 2019
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  • I loved this recipe. I don’t know how but it really tastes like a normal fried rice. My husband couldn’t believe that cauliflower can be so tasty. Will definitely do it again and again.

    • — Oksana Golovkina on October 10, 2019
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  • This is good, but I think if I were to make it again I would have to add more seasoning to give it more punch, so to speak.
    Any ideas for us?

    • — Patricia Smith on October 6, 2019
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    • Sure, Patricia, you could use an additional clove of garlic, more fresh ginger, double the red pepper flakes, and/or drizzle some sriracha on the dish before serving. Hope that helps!

      • — Jenn on October 7, 2019
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      • Thank you. I will try that.

        • — Patricia Smith on October 7, 2019
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  • How much prepared or bagged cauliflower rice should I purchase for this recipe?

    • — Nick on September 30, 2019
    • Reply
    • Hi Nick, you’ll need One 2-lb head cauliflower (or 2 pounds ready to cook’ cauliflower). Hope you enjoy!

      • — Jenn on October 1, 2019
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    • Another 5 star recipe! My husband and I loved it, and we will enjoy it again and again. We’re going to add one extra egg next time.

      • — Mrs T on December 20, 2019
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  • Jenn, making this tomorrow, Saturday, and would love to do it ahead of time. Am I better off reheating in the microwave or on the stove? hanks, carol

    • — Carol Winkelman on September 20, 2019
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    • Hi Carol, It doesn’t make any difference so I’d go the easy route with the microwave. 🙂

      • — Jenn on September 21, 2019
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    • It was a disaster… I interpreted 2 lbs of ready to cook cauliflower as 2 1 pound bags of rice–need I say more. I had too much cauliflower for the pan and had to switch pans and spoon off some of the cauliflower, so I did not have enough of the other stuff for the increased amount of cauliflower that I had. Don’t even know if I want to try it again.

      • — Carol Winkelman on September 21, 2019
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      • Sorry to hear you had a problem with this, Carol! Please let me know if I can help troubleshoot in any way!

        • — Jenn on September 22, 2019
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        • Should I have used both bags of riced cauliflower or just one 16 oz bag?

          • — Carol Winkelman on September 22, 2019
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          • Both!

            • — Jenn on September 23, 2019
      • Hi, I’m trying this for the first time and wonder if I can use powdered Ginger? Do not have any fresh ginger. I just discovered your website a short while ago and love everything I have tried so far. Have a good day and thank you.

        • — Carol on February 22, 2020
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        • Hi Carol, Fresh ginger is ideal but powdered will work in a pinch. I’d start with 1/2 teaspoon and add more to taste.

          • — Jenn on February 23, 2020
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  • Made this again for the 3rd or 4th time. I just have to say how incredibly delicious this is. Make it.

    • — Jennifer Nixon-Edwards on September 9, 2019
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  • New dinner staple. Super quick once everything is together and makes a large amount. I recommend patting the shredded cauliflower with paper towels to remove moisture.

    • — Laila on August 6, 2019
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  • OMG…. Awesome 👍
    Made this with a venison stir fry and Vegiesy.
    Thank you

    • — Mike LaRocca on July 22, 2019
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  • I made this last night and it is the best recipe ever! Even my picky husband loved it

    • — Debbie on June 13, 2019
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  • I was slightly sceptical while cooking the cauliflower as I found the smell slightly strong, however, I should not have doubted! Just like the countless other recipes I’ve tried from this website, this is delicious.

    • — Brid on May 3, 2019
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  • Try microwaving it for a few minutes first before frying it in the pan at high temps. If you let it sit on the pan for a while before stirring, it’ll get a sort of toasty texture and taste. Then make sure you put enough seasoning on it to make it taste good. Personally, I like to cook it in bacon fat, but that can add calories right back. Sometimes just soy sauce and chinese 5 spice can do wonders.

    • — Adrienne Haag on April 15, 2019
    • Reply
  • This is amazing! We have this for dinner almost every week. It is easy and so delicious! The texture of the cauliflower is so much better than fried rice but just as filling and even tastier.
    Every recipe we tried has been 5 star. Thanks Jenn!!

    • — Kathy on April 11, 2019
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  • Perfect!

    • — Annie on February 24, 2019
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  • Tastes as good, or better than the restaurants! I made the first time as directed and it was excellent. My husband couldn’t believe it wasn’t real rice. The 2nd time, I added diced yellow pepper and used a 1/2 of sweet onion because I was out of scallions. Also, added diced up cherry tomatoes. Used Costco’s riced cauliflower both times and worked great. Definitely a keeper and very versatile.

    • — Tammy on February 19, 2019
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  • Wonderful recipe! It was my first time cooking cauliflower rice and it turned out very nice.
    I added some shrimps and left out the sesame oil and sugar, but it still tasted amazing!
    This is definitely going to become a regular in my meal rotation
    Thank you for sharing this!

    • — Eno on February 3, 2019
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  • This is so delicious! Have made it a few times now. The flavours are amazing…could definitely eat it as a main dish and feel pretty satisfied.

    • — Canadian Jenn on January 26, 2019
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  • Absolutely killer! Wonderful flavor and textures and a hit in our home

    • — LS Paul on January 26, 2019
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  • Made this last night for dinner. So easy and delicious. I added a couple teaspoons of teriyaki sauce for extra flavor.

    • — Victoria on January 22, 2019
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  • This was excellent. Definitely a new standard dish in our dinner rotation.

    • — Miss Katie on January 15, 2019
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  • Hi Jenn, I wanted to know if there are any substitutes for rice vinegar and sesame oil for this dish keeping the flavors same? Thanks, SK

    • — SK on January 14, 2019
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    • Hi SK, You could use lime, cider vinegar, or white wine vinegar in place of the rice vinegar but there’s no good substitute for the sesame oil – it adds a lot of flavor. Hope that helps!

      • — Jenn on January 14, 2019
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  • Great depth of flavor. Followed recipe. Excellent. Will make again

    • — Joanne on January 6, 2019
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  • I have 2 teenage boys who love this recipe. What would a good protein to pair this with? Thank you.

    • — Vikki L. on December 28, 2018
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    • Hi Vikki, I think it’d be delicious with this chicken or salmon recipe.

      • — Jenn on December 28, 2018
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    • Vikki L, for a vegetarian one-pot option, fried tofu works great with this dish.

      My review recipe: Excellent!

      • — Dabney on January 4, 2019
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  • This was a delicious, filling, guilt-free meal! I omitted the sesame oil because we were out and I used a a cup of mixed frozen veggies that had carrots, peas, green beans, and lima beans – tastes great! I did cook a little longer at the end to make sure the cauliflower really did crisp up so it didn’t just taste steamed. So good and will be making again!

    • — Brooke on December 26, 2018
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  • I made this for dinner . I bought a large bag of frozen riced cauliflower at Costco to use as a substitute for pasta. When I saw this recipe I made it by defrosting my cauliflower in microwave. Added a little but of left over chicken breast. Was delicious.

    Made a varient of this last night , more veges and mixed in cup of Parmesan cheese for different flavor. It was good also.

    Love this cauliflower rice for its ability to be a vege or a pasta.

    • — Susan Hall on December 20, 2018
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  • This was absolutely delicious! Made it tonight for dinner, it has great flavor. I will definitely be making this frequently. Thanks for the recipe.

    • — Jennifer on November 28, 2018
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  • I finally made this since my son is on a low/no carb diet and I’m running out of ideas what to serve when he visits. I made it exactly as written with fresh cauliflower and peanuts and served it with Vietnamese-Style Meatballs with Chili Sauce and steamed broccoli. We were all very pleased. This is another keeper recipe.

    • — Carol F. on November 25, 2018
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  • Delicious!!!

    • — Sue on November 14, 2018
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  • So good. So good. So good. Was hoping for leftovers. Nope. This will NOT disappoint.

    • — Peg on November 1, 2018
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  • I have tried several of the desserts from Jenn, all with great results but this dish was pretty bland. I don’t like ginger so I omitted it, which certainly is part of the problem. I did have a large head of cauliflower too but I added extra of all the spices and still thought it just tasted like soy sauce over cauliflower.

    • — Anne Hellie on October 10, 2018
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  • I love this recipe for many reasons. 1. My husband who loves pork fried rice at the Chinese restaurants loves this. 2. It’s a flexible recipe. If I’m short on time, I use Trader Joe’s Frozen Organic Cauliflower Rice. I often add shrimp and if I have veggies, I chop up red bell peppers zucchini and carrot instead of using frozen mixed veggies. Have also added edamame.
    3. It tastes great and makes great leftovers. 4. No guilt.

    • — Bea on October 8, 2018
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  • This was delicious! And really, tastier and healthier than what we have taken out from our local Asian restaurant. I’m sure it will be a staple in my menus since we’re eating cauliflower in creative ways now.

    • — Sharon on October 7, 2018
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  • I couldn’t have imagined how good this would taste! Thank you! Awesome.

    • — K on October 7, 2018
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  • Made this the other night and it was gone as soon as it came off the stove. Forgot to pick up Fish sauce so we made do with a mixture of soy sauce, sesame oil, and rice vinegar. Will definitely make again!

    • — Corinne on October 4, 2018
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  • I’ll admit, I’ve seen this recipe several times and took a pass. . .

    BUT last night, I was out of time and had a head of cauliflower in the frig. . . So I raided the pantry and made this amazing and healthy dish. A hit with everyone 😋

    A few substitutions: edemame for the peas, added a thinly sliced red bell pepper and a splash of fish sauce.

    Thanks, Jen, for ANOTHER WINNER!

  • Although we did like the cauliflower as a rice replacement, my family did not like the flavor of this fried rice.

  • It seems like I can’t go wrong with your recipes..

    • 🙂 Thanks Robin!

  • This is great. Even my dad, who runs the other way from this sort of thing (veggies playing the role of anything else) enjoyed it! I honestly wouldn’t have been able to tell the difference! Yum. Thanks for a great recipe!

  • Yum this is delicious!

  • Amazing & easy to make! Love this recipe!

  • This is so delicious! And easy. I threw in broccoli, red peppers and some peas that I had on hand. Amazing!

  • This recipe is now in my food rotation. It is by far the best cauliflower fried rice I’ve had. There is nothing I would change on this recipe. I do think that the addition of the cashews takes it over the top. I have served this with grilled chicken or grilled shrimp. It’s also very good with rotisserie chicken added o it.

  • This is really good! Thanks for another great recipe that I know I’ll make again and again.

  • This is delicious! I paired it with Jenn’s Vietnamese meatballs recipe – it was great!

  • I’m not sure if I have submitted a review on this yet. I have made DOZENS of your recipes. Love your cookbook too. Everyone should get if you don’t have it. This is a wonderful recipe I have made 6 or 7 times by now. Thank you AGAIN Jenn.

  • Made this for a dinner party along with Vietnamese Meatballs. Everyone loved it and thought the two made a perfect pairing. People were so excited to see the Cauliflower take on the Stir Fried Rice idea and it was neat to see the dish delivered so flavorfully and well on their anticipations and expectations. Thanks, Jenn!

  • Great recipe! Best part was hubby didn’t ask me what different type of rice this was – ha!

    Has anyone else had a hard time finding frozen peas and carrots at their grocer? I ended up using frozen peas and fresh cubed carrots that I steamed. Not as fast to put together 🙁

  • Hi Jenn–Would it be possible to make this ahead of time (night before) and then just reheat before serving for guests?

    • Yes, Diane, I think that would work. 🙂

  • The BEST!! can’t say enough about how good this was. Will make it again and again. Thank you!

  • This is effing amazing. A hit at my house. Made it just like the recipe instructed because that’s why I looked up a recipe…to follow it.

  • Super yummy! I omitted the eggs and cashews, added 1 cup cooked quinoa with the 16 oz riced cauliflower bag from Trader Joes, added more soy sauce and sesame oil, added carrots and fresh sliced green beans. I’m not a big peas fan and the green beans added a nice crunch. Jenn, thanks again for another great recipe!

  • Just started Weight Watchers to lose a few pounds before summer time and I just love that this is only one WW point for something so delicious that I can eat by itself or to go along with General Tso’s Chicken from another site. Making your Chicken Chili tonight which is also delicious and low in points. A lot of the recipes I just have to adjust a bit.

  • All of your recipes are easy to understand and simple to prepare. While I do tend to spew cauliflower bits all iver thr kitchen because I use a grater- this recipe is quick and delicious. It satisfies better than rice and if any leftovers survive, they are just as delicious the next day.

  • I’ve made this recipes as written and also adapted it by adding whatever vegetables I have on hand. Usually, red bell pepper, zucchini and onion. It’s so versatile and always delicious. If you are trying to avoid sugar, I think it’s fine to eliminate it too. Doesn’t make a huge difference. I also have used Trader Joe’s frozen organic riced cauliflower when I am in a rush. This recipe is a winner!!

  • This was a very tasty dish which my husband and I both enjoyed. The flavors were spot on and we liked being able to avoid white rice. The vegetables can be adapted to whatever you have on hand. Try it!

  • Jenn. I am basically a meat-atarian, I will eat veggies, but not with a smile on my face. Most of the veggies I like are not really “veggies”, but starchy like potatoes etc. Now to this recipe. It REALLY tastes like fried rice! In a darkened room it even LOOKS like rice. From what I read about cauliflower, it is a veritable super-food as far a nutrition is concerned. So, any recipe that can make me eat a mess of the “good” veggies” gets 5 stars from me!

  • This is perfect! I was in a time crunch and saw a beautiful bag of cauliflower rice at the store. . .super quick prep!😋

  • This is the best cauliflower rice recipe I’ve found online. Don’t listen to others that tell you to buy bags of rice cauliflower, stream them first, then saute with fried rice ingredients. It’ll be far too mushy and overcooked. I do buy pre riced cauliflower because I don’t own a food processor, and this recipe works great with it so long as the fresh (not frozen) cauliflower goes straight into the pan.

    The cashews are a really nice touch. I added more rice vinegar because I’m a fiend for it.

  • This is one of our favorite all time recipes! I make a double batch – in one pan I add the cauliflower, and the other I add cooked white rice in lieu of the cauliflower. We find the flavors works great for both the rice and cauliflower versions. I love to pair this with Jen’s Asian BBQ Chicken recipe and quartered oranges for dessert.

  • 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!

  • 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.

    • 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. 🙂

      • Thank you! I live in Montreal, Canada…Not sure you will make it up north ;0 but will be interested in the bookplate.

  • 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.

  • 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!

  • 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.

    • I served this last night to a Chinese friend who uses cauliflower a LOT and she did not know it was not rice until I told her. I only used 1 lb of cauliflower instead of 2 and kept all the other ingredients the same so there was a lot of flavor.

  • Anyone have a keto friendly sub fir sugar? Not sure how much artificial to add

  • 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
    • Reply
  • 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.

  • 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!

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

  • 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. 👍

  • 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!

    • Hi Diana, I use a 14-cup capacity Cuisinart – love it.

  • 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!

    • 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.

  • 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.

  • 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.

  • 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.

  • 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!

    • Yes, you can definitely use the frozen version (and I would defrost it first). Enjoy!

  • We had this for supper, YUM.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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!

  • 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!!

  • 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).

  • 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.

  • 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.

  • 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!

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

  • 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.

  • 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!

    • Hi Jeanne, Not an amateur question at all! Yes, I’d thaw it first. Enjoy!

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

  • 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!

  • 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!!

  • 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.

    • What did you do the sugar?

  • 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.


  • 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!

  • 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.

  • 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?

    • So glad you enjoyed it, Penelope! Unfortunately, I do think it would get a bit mushy if frozen – sorry!

  • 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.

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

  • 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

  • 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!

  • 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
    • Reply
  • 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.

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

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

  • 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.

  • 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!

  • 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.

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

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

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

    • PS: I used low sodium soy sauce.

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

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

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

  • 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!

  • 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.

  • 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?


    • 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!)

  • 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.

  • 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
    • Reply
  • Made the “fried rice” tonight. Turned out great! Added some left over pork. Will definitely make it often.

  • 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.

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

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

  • 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.

  • This was fabulous! I’ll definitely make again.

  • Excellent recipe, even the toddler ate it without asking questions

  • I see it says 4 servings, but how much is each serving? Thanks it was good!!

    • Hi Tina, glad you liked it! Each serving is about 2 cups give or take.

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

  • 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..

  • 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!

  • 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

  • Three words – off the hook!!!

    So so good- ok so i added three more 🙂

  • 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!

  • 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’.

  • 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.

  • 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

  • Do you think edamame would be an okay substitution for peas? If not, do you have suggestions for other veggies suited for the dish?

    • Definitely 🙂

  • Absolutely fabulous!

  • 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.

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

  • 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!

  • 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.

    • Hi Anna, The cauliflower doesn’t need to be cooked prior to grating. Enjoy!

  • 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:(

    • 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.

  • 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!!!

    • Glad you (and your coworkers) liked it! The oils (both the vegetable and the sesame) are what contributes to the fat content.

  • Outstanding!!!!

  • 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.

  • 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!

  • 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!

    • Hi Lauren, thanks so much for pointing that out! I’m going to add a note to the recipe.

      • 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.

  • 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!

    • 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!

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

  • 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!

    • Glad you liked it, Lorie! It’s not necessary to defrost the cauliflower in advance.

      • Thank you so much!

  • 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.

  • 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.

  • 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!

  • 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!

  • 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

  • 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.

  • 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!

  • 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!

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

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

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

    • — Anne from West Chester,PA
    • Reply
  • 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!

  • 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!

  • 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!

  • i feel like 13 mg of protein is a misprint, with all the egg in there…

    • Hi David, One egg has 6 grams of protein so I believe it’s correct.

      • 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.

  • 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

  • Hi Jenn:

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

    • 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.

      • 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.

        • Sure, Mary – just go easy…Asian (dark) sesame oil is strong stuff.

  • How can I cut down the sodium

    • 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.

  • 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!!!!

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

  • 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!!!

    • 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.

  • 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!

  • 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.

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

    • Hi Lois, Unfortunately, there’s no comparison between fresh and powdered ginger. I usually just buy a small piece or freeze any leftover.

    • 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!

  • 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!!!

  • I imagine one could add shrimp at the last couple of minutes to make this an even more complete entree, correct?

    • 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.

  • 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?

    • 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.

      • 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!

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

      • I adapted this recipe for my daughter who is on the Clean30 diet. I followed the recipe to the letter, except I omitted the soy sauce, and the peas. I added the tiniest pinch extra salt and crushed red pepper to make up for the lack of soy sauce, and guess what? It wasn’t needed! My daughter LOVED IT, and so did my picky husband who isn’t on the diet! The next time I made it, I did everything the same except I used cooked cubed chicken instead of eggs. Fantastic again! The prep took longer than the actual cook time, so I’d say this is a great recipe when you’re pressed for time, that is, if you’re fairly quick at chopping. Two thumbs up 👍👍

        • — Judith on January 9, 2020
        • Reply
        • Oops, forgot to mention, I also omitted the sugar both times I made it.

          • — Judith on January 9, 2020
          • Reply

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