If you’re looking for a low carb fried rice that still feels satisfying, this cauliflower-based version is for you. Made with simple ingredients and packed with flavor, this low carb fried rice uses cauliflower rice instead of traditional grains for a lighter, nutrient-rich option.
I tested this recipe using both frozen cauliflower rice and a whole head of cauliflower, and I’m sharing exactly what worked best. This low carb fried rice has officially become a staple in our house- it’s easy to customize, great for meal prep, and works well for leftovers.
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I did not believe cauliflower could work as a rice substitute until I tried it myself. After hearing so many people say it tasted just like rice, I finally decided to give it a chance. When seasoned well and paired with flavorful ingredients, it really does work.
Some people like to mix cauliflower rice with white or brown rice in a 1:1 ratio. Based on my experience, that approach works well and many people would not notice the difference. Whether you are fully low carb or simply experimenting, cauliflower rice is a flexible option.
There is a common belief that cauliflower fried rice does not make good leftovers. I disagree. This low carb fried rice stayed enjoyable for about four days and never tasted overly cauliflower-forward. It is a great option if you want to cook once and eat throughout the week.
One of the biggest questions when making low carb fried rice is whether to use fresh cauliflower or frozen cauliflower rice. Fresh cauliflower is easy to prepare and can be a more environmentally friendly option if you can buy it without plastic packaging. Frozen cauliflower rice is quick, convenient, and much less messy.
If you are shredding fresh cauliflower, place it directly over a large glass baking dish or skillet to catch any stray pieces. Once the cauliflower is ready, whisk together the tamari, honey or agave if you are vegan, and vinegar in a small bowl and set it aside.
Next, prep your eggs. I originally tested this recipe with one egg, but two worked much better. If you love eggs, you could even try three. This recipe also works well without eggs if you are following a vegan diet.
Heat the coconut oil in a large pan, then add the onion and carrots since they need the most time to cook. Add the garlic and ginger next. These flavors are very forgiving, so feel free to adjust to taste. If the spices begin to stick, add a small splash of water to deglaze the pan.
Once the vegetables are softened and fragrant, add the shredded cauliflower, peas, and cabbage. Cook just until everything is heated through and the cauliflower begins to resemble traditional fried rice in texture.
Create a well in the center of the pan, add a bit more coconut oil, and scramble the eggs. Stir continuously to keep them soft, then fold them into the vegetables. Pour in the sauce and stir until everything is evenly coated.
Finish your low carb fried rice with toppings like hot sauce, chopped peanuts, or fresh basil.
Make sure to balance this dish with some protein and you’ve got tons of options, vegan, vegetarian or omnivorous. If you need some ideas about how to cook tofu, you need this recipe: . If you need a couple other recipe ideas that are simple and healthy as well as low-carb, like this Low Carb Fried Rice then check out .
Yes, this low carb fried rice works very well for meal prep. When stored in an airtight container, it keeps in the refrigerator for up to four days. It reheats easily and pairs well with a variety of proteins, making it a practical option for busy weeks.
For a plant-based option, pair this dish with a Simple Baked Tofu recipe. If you are looking for other easy low carb meals, you might also enjoy sheet my Sheet Pan Tofu and Veggies or my famous Zoodles with Tofu and Peanut Sauce as a lighter alternative.
Is low carb fried rice filling?
Yes. This low carb fried rice includes fiber-rich vegetables, eggs, and optional protein like tofu, chicken, or shrimp, which helps make it satisfying.
Does low carb fried rice reheat well?
Yes. This recipe keeps well in the refrigerator for up to four days and reheats easily without becoming watery.
Can low carb fried rice be made vegan?
Yes. Simply skip the eggs and add plant-based protein such as tofu or tempeh. The dish remains flavorful and works well for meal prep.
1. Cut the cauliflower in half, or into quarters if it is very large. Remove the stem and core, then shred it using the largest side of a box grater until it resembles grains of rice. If using frozen cauliflower rice, open the bag and set it aside. In a small bowl, whisk together the honey, tamari, and rice vinegar, then set aside.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the carrots, garlic, and ginger and cook, stirring often, for 3 to 4 minutes until the carrots begin to soften and the garlic is fragrant. If the mixture starts to stick, add water 1 teaspoon at a time. Add the cauliflower rice, peas, cabbage, and sesame oil to the pan. Stir-fry until the cauliflower is tender and beginning to crisp, about 4 to 7 minutes.
3. Make a well in the center of the pan and reduce the heat slightly. Add the remaining coconut oil and let it heat for about 30 seconds, then add the eggs. Stir gently and continuously until the eggs are fully cooked and softly scrambled, about 2 to 3 minutes. Pour in the tamari, honey, and vinegar mixture and stir well to evenly coat the cauliflower rice. Remove from heat and garnish with green onions, crushed red pepper flakes, or any herbs you prefer.
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