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+ servings

Cauliflower Fried Rice

A simple one-pot main dish, or a great side to an Asian-inspired meal, that comes together in 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian
Servings 6 -8 as a side, or 4 as an entree


  • Food processor


  • 2 medium heads cauliflower about 2.5 lbs total
  • 1 tablespoon sesame oil optional
  • 1 tablespoon coconut oil
  • 4 small carrots chopped
  • 6 scallions sliced, white and green parts separated
  • Salt and pepper
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 2 large eggs lightly beaten
  • 2 tablespoons coconut aminos teriyaki sauce
  • 1-2 cups leftover pork or chicken cubed (optional)
  • 1/4 cup fresh cilantro roughly chopped
  • 1 lime cut in half


  • Begin by coring your cauliflower. Remove the thick middle stem then cut the entire head into quarters. Continue to trim off any additional stems, then cut quarters into large chunks.
  • Place chunks into your food processor fit with a chopping blade. Pulse on high until it resembles small pieces of rice. It is easiest to split the cauliflower into batches, so everything breaks down evenly. You may also want to stop halfway through and toss the contents to evenly distribute the pieces.
  • Once riced, empty the contents into a large mixing bowl.
  • Heat sesame and coconut oil in a large high sided sauté pan or wok over medium high.
  • Add riced cauliflower, carrots, and white portions of scallions, and toss to combine. Season with salt and pepper.
  • Sauté for about 6 minutes, until vegetables begin to soften, stirring often. You want the heat high to keep the vegetables crunchy, but do not let them burn. Turn down the heat if they brown too quickly.
  • Add garlic and ginger, stirring constantly until fragrant, about 30 seconds.
  • Make a funnel in the center of the pan, pushing the vegetables off to the sides. Pour the lightly beaten eggs in the center, and scramble them with a wooden spoon or spatula.
  • Once they're halfway cooked, begin mixing the egg mixture into the vegetables. Cook another minute or so, tossing frequently. Add meat if using and toss once again.
  • Drizzle coconut aminos sauce over the top and stir to combine. Remove pan from heat and finish with additional salt and pepper if desired, cilantro, green portions of scallions, and fresh squeezed lime juice.


*We love leftovers of this dish, it is great for breakfast or lunch.
**If you want to turn this into a main course, add your favorite protein. We prefer chicken or pork, and will often toss in leftover cubed pork chops, roast, grilled chicken, or rotisserie chicken. But ground beef also works in a pinch.
***We often add mushrooms and add extras veggies when eating on its own.
*You can use Trader Joe's frozen (or any other variety) prepared cauliflower rice to save on time.
Tried this recipe?Let us know how it was!