Cauliflower Fried Rice

cauliflower fried rice_3

Tuesday night, two hungry bellies, and no food plan!  This 15 minute dinner came to the rescue and surprised both of us with its simplicity, versatility, and flavor.

I went hungry-shopping last weekend at Trader Joe’s and found many new treats in my cart from simmer sauces to naan to pre-riced cauliflower.  The process of dicing up a head of cauliflower and throwing it into a food processor can often be a soothing process.  But, on a busy night, there was something about opening the fridge and spotting pre-riced cauliflower that felt like peeking into your stocking on Christmas morning!

For my recipe guidance this evening I read a Skinnytaste recipe where she gave me the idea of using sesame oil and starting the process by first cooking the egg into a thin sheet.  Another recipe from Pinch of Yum brilliantly incorporated hoisin and replaced the peas with edamame.  Saving that idea for the future.

From start to finish this recipe was truly a 20 minute meal and one I cannot wait to keep making again and again.  This evening we chose to add chicken sausage for our protein as speed was the goal, but tofu, pork or chicken can be substituted to round out the meal.  What are your favorite toppings and tips for fried rice?

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  • 2 eggs
  • 1 carrot – diced
  • 2 stalks of celery – diced
  • 2 cloves of garlic
  • Handful of green beans – diced
  • About 3 cups of riced cauliflower
  • Hot Sesame Oil (regular is fine if you don’t like heat)
  • 1 Tablespoon hoisin sauce
  • 2 chicken sausages – diced
  • Roasted sesame seeds


Steps and Notes:

  1. Crack the eggs into a small bowl, whisk, and add a pinch of salt
  2. Spray a wide pan or wok with olive oil and gently pour the eggs until they make a thin layer covering the pan. On medium heat cook through, flipping at least once
  3. Once fully cooked, remove the eggs and place on a side plate
  4. Add some hot sesame oil to the saucepan and saute the carrots on medium heat for 2 minutes. Then, add the garlic, celery, green beans, and hoisin. Cook for 5 minutes or until softened
  5. Add the riced cauliflower and soy sauce. Increase to high heat and cook for 4-5 minutes.
  6. In a side pan, cook the chicken sausage in some sesame oil. Add to cauliflower once fully heated.
  7. Remove all of the fried rice from the pan and add the egg back in with the burner on low heat. Chop it into small pieces using a spatula. Then, add the rice back in and mix well.
  8. Serve topped with roasted sesame seeds


Thoughts for next time:

  • Add scallions
  • Replace the green vegetable with peas or edamame
  • Top with sauteed peanuts
  • Add water chestnuts or beansprouts (two staples in my dad’s fried rice)
  • Replace the protein with tofu, pork, or chicken
  • Make Everyday Sarah Jane’s garlicky cauliflower fried rice

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  1. YUM! I like all of this!


  2. Great idea for a mid week supper. Cauliflower is one of my favourite vegetables and I like your note to add peanuts next time. Yum!


  3. Thanks for sharing this recipe! I love rice cauliflower, great alternative to a bad card, and you can do so much with it!

    Liked by 1 person

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