Cauliflower Fried Rice

Cauliflower Fried Rice

This fried rice recipe uses riced cauliflower as the base to a lighter version of the take out favorite, with a bigger veggie punch!

Let me start by saying that this recipe makes a great nutritious, easy, fast meal no matter the season! However, with it being the holidays, I think everyone can agree that life can just get even busier than normal. Not to mention the fact that the holidays typically bring an abundance of holiday parties, gatherings, travel, holiday plays and concerts, cookie decorating, and just lots of ways for decadent meals and sugary treats to be seen a lot more often! Now, I’m a big believer in enjoying every day, including the special holiday season. And yes! That means decorating those Christmas cookies with your family and enjoying them! That means relishing all of your favorite holiday sides and passed down family recipes, no matter how rich and calorie-laden they are. To me, it just means enjoying those foods, but also enjoying colorful, flavorful, fresh, lighter food, too. Start your morning with a fruit and vegetable smoothie or some warming whole grain oatmeal. Pack your own lunch heavy on the vegetables and rounding out with lean protein and whole grains. Snack on a piece of fruit or some raw almonds! And then when you have a planned night of cookie making and decorating with the fam, make this Cauliflower Fried Rice first, so everyone can get a nice healthy, vegetable-laden dinner in their bellies before sneaking swipes of frosting and munching on sprinkled cookies.

This Cauliflower Fried Rice only has a few ingredients, and of those half are convenience ingredients, like pre-riced cauliflower and pre-diced frozen peas and carrots. (Note: you can totally make the riced cauliflower by shredding cauliflower on a grater or in a food processor, or you can look to buy at a variety of grocery stores – I found mine in the produce section at Trader Joe’s). The recipe goes from fridge to plate in ten minutes – perfect!┬áIt’s also a great base meal, where if you want to add a few more veggies or a little baked tofu or chicken, or even do half cauliflower and half brown rice – you can keep it as simple as you want or get as creative as can be!

Regardless, enjoy this quick meal (it’s a quick enough that I made it for lunch one day when home alone with my one-month old baby!). And then once you enjoy this meal, go enjoy the holiday season with your family, no matter what that entails! Be well!

Cauliflower Fried Rice

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  • 1 teaspoon vegetable oil
  • 16 ounces riced cauliflower
  • 1 cup frozen, diced peas and carrots blend
  • 1 teaspoon ground ginger
  • 1 tablespoon low sodium, gluten free tamari sauce (can use soy sauce if you don't need gluten free)
  • 3 large eggs, beaten


Heat oil in a large nonstick skillet over medium heat. Once the oil and skillet are heated, add the riced cauliflower and frozen peas and carrots and cook for five minutes, stirring occasionally.

Add the ginger and tamari and stir until the vegetables are evenly coated.

Make a well in the middle of the vegetable mixture and pour in the beaten eggs. Scramble the eggs in the well in the skillet until the eggs are cooked through and then stir all ingredients together to combine. Serve immediately!


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