Cauliflower Fried 'Rice' Recipe -
Cauliflower Fried 'Rice' Recipe
  • READY IN 45 mins

Cauliflower Fried 'Rice'

Recipe by  

"This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
  2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
  3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
  4. Stir pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  5. Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.
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  • Cook's Notes:
  • Shred cauliflower using the largest side of a grater; the end product resembles grains of rice.
  • You can substitute any lean meat for the ground beef.

Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2014

This recipe is unbelievable. I served it to 2 cauliflower non-lovers and didn't tell them what it was until they were finished raving about it. Hubby said it's up there with his other favourite recipe from AR. That is one high praise. I wasn't sure that straight veggies and pork was going to be enough for my big boys, so I made some rice anyways to add to the dish. The rice is now in my freezer. It was totally unnecessary. The directions don't tell you when to add the peas so I added them to the wok with the pork on it's second round. I also nuked the peas rather than use the stove top. I am so glad I tried this recipe. As another reviewer bd.weld said, "definitely a keeper". Thanks so much John Melinte!

Most Helpful Critical Review
May 06, 2014

Way too much soy sauce. Not enough cauliflower. A lot of work.

Mar 09, 2014

Outstanding and definitely a keeper. This recipe is so flavorful and versatile. The only thing I recommend is maybe one more clove of garlic. The cauliflower rice is spot on. Thank you John Melinte for a great recipe.

Aug 16, 2014

This "Cauliflower Fried Rice" is EXCELLENT (chef worthy)! I had imagined so many adaptations to the recipe before I had actually made it (i.e. marinate the meat; switch up the pork for a combination of pork, chicken, and shrimp; add hot pepper sauce and/or fresh grated ginger) but I don't think there is much room for improvement in this recipe "as written" now that I have made it. If I didn't know that it was made with cauliflower, I would have never guessed (although the reheated "leftovers" did taste like cauliflower, but still delicious). My large "average" cauliflower yielded 40 ounces of shredded cauliflower, so a small cauliflower would have been enough. I deviated from the recipe only slightly: used garden-fresh peas (not frozen) and cooked them with the vegetables (not separately); added a couple stalks of diced celery and a cup of sliced button mushrooms (which were in my fridge needing to be used up); doubled up on the garlic (personal taste); and used GLUTEN-FREE LOW-SODIUM TAMARI (not regular gluten-containing soy sauce). I also used TOASTED SESAME OIL for the classical Chinese flavor (not almost flavorless PLAIN SESAME OIL). Thank you John Melinte for sharing your recipe. Thanks also to bd.weld for giving this recipe a gorgeous face which inspired me to make this recipe in the first place, and all the nice folks on THEBUZZ who recommended this recipe to me for my grain-free diet (scootersandi, Volleyballmom, gammaray, and a few others).

Jun 02, 2014

Used this recipe as a base and replaced the pork with shrimp. Delicious low carb alternative to fried rice! Hubs loved it as well!

Feb 14, 2014

So good !!! I love fried rice, but can't afford the carbs ! Thanks for the great recipe !!

Mar 27, 2014

Made this for lunch for my fiance and myself and it was wonderful! Very easy to make, just a little prep work needed. I used some leftover shredded pork shoulder and just crisped it up a bit in the pan following the same steps in the recipe. This will be a regular lunch for us! I served with a baked eggroll on the side :)

Jul 27, 2014

So delicious! Only used 4 T soy sauce (I actually use coconut aminos), and I will make next time with 3. Luckily, I have a food processor, which made short work of ricing. Whole family loved this! Thanks for the recipe.


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 19.2 g
  • 29%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 1065 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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