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The Best Ever Cauliflower Fried Rice (Better Than Takeout)

A mound of golden cauliflower fried rice mixed with scrambled egg and carrots, topped with fresh green onions.
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Make this low carb fried rice for a quick weeknight dinner. This keto cauliflower rice recipe mimics the texture and flavor of classic takeout, providing a healthy, vegetable-packed alternative.

Ingredients

Scale
  • 1 medium head cauliflower (about 4 cups riced)
  • 1 tablespoon avocado oil or sesame oil
  • 1 tablespoon butter or ghee
  • 1/2 cup diced yellow onion
  • 1 cup mixed frozen vegetables (peas, carrots, corn blend)
  • 2 cloves garlic, minced
  • 1/2 cup cooked, shredded chicken or shrimp (optional protein)
  • 2 large eggs, lightly beaten
  • 2 tablespoons low-sodium soy sauce or tamari (for gluten free)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 1 green onion, sliced for garnish

Instructions

  1. Prepare the cauliflower rice: Pulse the cauliflower florets in a food processor until they resemble grains of rice. Spread the riced cauliflower evenly on a large, dry baking sheet. Bake at 400°F (200°C) for 10 minutes to dry out excess moisture. This step is key for the best texture.
  2. Heat a large skillet or wok over medium-high heat. Add the avocado oil and butter. Once the butter melts, add the diced onion and sauté for 2 minutes until softened.
  3. Add the mixed frozen vegetables and cook for 3 minutes, stirring frequently until they are heated through.
  4. Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and quickly scramble them until just set. Break the eggs into small pieces and mix with the vegetables.
  5. Add the dried cauliflower rice to the skillet. Stir fry for 5 to 7 minutes, allowing the rice to brown slightly. Do not overcrowd the pan; cook in batches if necessary to maintain high heat.
  6. If using, add the cooked chicken or shrimp and stir to combine.
  7. Pour the soy sauce (or tamari) and toasted sesame oil over the mixture. Sprinkle with white pepper. Toss everything together quickly until the sauce is evenly distributed, about 1 minute.
  8. Remove from heat. Taste and adjust seasoning if needed. Serve immediately, garnished with sliced green onion.

Notes

  • For the best texture, ensure your cauliflower rice is dry before stir-frying. Baking or microwaving it briefly removes water content that causes sogginess.
  • If you want a high protein cauliflower dish, add 1/2 cup of diced tofu or edamame along with the vegetables.
  • To make this a complete easy cauliflower rice bowl, serve over a bed of fresh spinach or top with a fried egg.

Nutrition

Find it online: https://bringdish.com/cauliflower-fried-rice-best-texture-recipe/