Easy Cauliflower Vegetable Fried Rice Bowl

A white bowl filled with cauliflower rice mixed with peas, diced carrots, and chopped green onions, placed on a white plate with a spoon.

Easy Cauliflower Vegetable Fried Rice Bowl

This cauliflower vegetable fried rice bowl is a lighter twist on classic takeout, made with riced cauliflower instead of white rice. It’s packed with crisp vegetables and seasoned with sesame oil for that familiar fried rice flavor.

Course Main Course, Main dishes, Recipes

Cuisine American, Asian, International

Keyword carrot, cauliflower fried rice, cauliflower fried rice recipe, cauliflower rice, fried rice recipe, frozen cauliflower, frozen cauliflower rice, head of cauliflower, pea, regular fried rice, rice, riced cauliflower, sesame oil, skillet, soy sauce

Prep Time 10

Cook Time 15

Servings Portions

Calories 129kcal

Author Zuzana Paar

Equipment

1 Non-Stick Pan
1 Wooden Spatula

Ingredients

1 Piece Cauliflower medium head, riced (yields about 4 cups)
½ Cup Peas
2 Tablespoons Sesame Oil
½ Cup Carrots diced
3 Tablespoons Soy Sauce or tamari
2 Pieces Eggs large, lightly beaten
2 Pieces Garlic Cloves minced
½ teaspoon Salt to taste
½ teaspoon Pepper to taste
2 Pieces Green Onions thinly sliced

US Customary - Metric

Instructions

Gather riced cauliflower, peas, carrots, sesame oil, soy sauce or tamari, eggs, garlic, salt, pepper, and green onions. Beat the eggs and mince the garlic so everything is ready before heating the pan.
Heat 1 tablespoon sesame oil in a skillet over medium heat, cook the carrots and peas until tender, then stir in the garlic for about 1 minute.
Push the veggies aside, pour in the eggs, and scramble until set, then mix them with the vegetables.
Add the riced cauliflower and remaining oil, stir to heat through, then drizzle with soy sauce, season, and top with green onions before serving.

Notes

Use Pre-Riced Cauliflower for Speed: Buying pre-riced cauliflower saves time and cleanup. You can find it fresh or frozen in most grocery stores.
Sauté Over High Heat: Cooking the veggies over high heat gives that classic "fried rice" texture and flavor. Just be sure to stir often to avoid burning.
Add Leftovers for Variety: Toss in any leftover veggies or protein like shredded chicken or tofu. It makes the dish more filling and cuts down on food waste.
Finish with a Splash of Sauce: A bit of soy sauce, tamari, or sesame oil at the end boosts flavor. Don’t add too much liquid, or the cauliflower might turn soggy.

Nutrition