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There couldn’t be an easier dish to make for dinner than this Cauliflower Fried Rice. This fried “rice” veers off the path from the classic by skipping out on the actual rice and replacing it with low-carb rice made from cauliflower. It’s simple, yet delicious. This low-carb, Paleo, and Whole30-friendly healthy dish is easily customizable based on what you have on hand.

A bowl of healthy cauliflower fried rice.Healthy Cauliflower Fried Rice

You know we love it when a take-out style dinner can be made in less time than it takes to order it! And even more so when it’s healthier for you and, and this Cauliflower Fried Rice is all that and more! This quick dish is made in just about 25 minutes and is filled with veggies and a really yummy fried rice sauce. Serve it as a light main dish, or pair it with any of our other fake-out take-out main dishes such as Healthy General Tso’s Chicken, or Paleo Orange Chicken or Instant Pot Mongolian Beef!

Homemade cauliflower rice in a food processor.What is Cauliflower Rice?

Putting it simply, cauliflower rice is rice-sized pieces of cauliflower that’s cooked and served in place of regular rice. You can find cauliflower rice in most grocery stores these days, but if you’ve never made (or eaten) it, learning how to make cauliflower rice may seem difficult or time-consuming. But trust us, it’s easy peasy!

When compared to regular white or brown rice, cauliflower rice is:

  • Grain-free
  • Low-carb
  • More nutrient-dense
  • Fast to cook (5 minutes only!)

Check out this post all about making cauliflower rice at home!

A pan cooking ingredients for Cauliflower Fried Rice.Tips for Making Cauliflower Fried Rice

  1. You can use frozen or fresh cauliflower rice. The frozen rice might need a few extra minutes to cook through.
  2. Make sure all your ingredients are prepped up before you start! Everything happens quickly so you don’t want to be caught chopping veggies when you should be paying attention to the stir fry.
  3. Use a high heat oil, like avocado oil. This ensures you can get your skillet or wok nice and hot without the oil smoking or getting any off-flavors.
  4. Make sure your pan gets really hot! It gives the veggies good flavor and the correct cook of crisp, but tender.

Cauliflower fried rice in a pan.

Other Fried Rice Variations

Want to mix things up and add-in some other flavors for this fried rice? There are tons of options here.

  • Chicken: Feel free to add in leftover rotisserie or cooked chicken, for an easy chicken fried rice.
  • Vegetarian: Omit the shrimp and add in extra veggies.
  • Beef: Either leftover shredded beef or even raw ground beef can work. If using raw, cook in the pan beforehand, and then remove and set aside and add it at the end along with the coconut aminos.
  • Pineapple or Mango: Like the sweet and savory combination? Add in some diced fresh or canned pineapple or mango along with the veggies.

A bowl filled with healthy cauliflower fried rice topped with sriracha and sesame seeds.

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A bowl of healthy cauliflower fried rice.

Cauliflower Fried Rice

Servings 2 -4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 cups cauliflower rice homemade or store-bought
  • 2 teaspoons oil divided
  • 6 jumbo shrimp peeled, deveined and chopped into pieces
  • 2 eggs whisked together
  • 2 green onions sliced, green and white parts seperated
  • 3 cloves garlic sliced
  • 1 ” piece fresh ginger optional
  • 1 cup frozen peas and carrots or veggies-of-choice
  • ¼ cup coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • Salt and pepper to taste
  • Sriricha for serving
  • Sesame seeds for garnish


  • Heat 1 teaspoon oil in a large non-stick skillet over medium-high. Once hot, add shrimp and saute until cooked through, about 2 minutes. Remove from pan and set aside. Add eggs and cook until just set. Remove from pan, and set aside. Wipe pan clean if needed. 
  • Add remaining oil and, add the whites from the green onions, garlic and ginger. Cook until fragrant, about 1 minute. Add in slightly thawed frozen veggies and cook until tender, about 5 minutes. 
  • If pan is dry add a bit more oil, and then add cauliflower rice. Cook until the cauliflower is cooked through and soft, but not mushy, about 5 minutes. Add back in shrimp, scrambled eggs along with the coconut aminos, rice vinegar, honey and sesame oil and stir it all together. Taste and add in salt and pepper as desired. 
  • Serve immediately with the reserved green parts of the scallions and any additional desired garnishes such as sriricha or sesame seeds.


To slightly thaw frozen peas and carrots, run under lukewarm water for 30 seconds.
Recipe originally published in 2013, and updated with new photos and recipe in 2020.


Calories: 354kcalCarbohydrates: 17gProtein: 44gFat: 14.2gSaturated Fat: 2gCholesterol: 257mgSodium: 345mgFiber: 4gSugar: 6g
Course: Dinner
Cuisine: Asian American
Author: Lexi

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Recipe Rating


  1. I made this last week ANDDDDDD will be making it again THIS week!!! I am going to try it with sweet potato “rice” bc that is what I have on hand this week.

    This was a FABULOUS , delicious and easy recipe!!! It tasted SOOOO good, i ate it for a full week for lunch and dinners! LOL Cant wait to make it for my company this weekend!! lIll update you on the sweet potato “rice! ”

    I give it 2 “Yums” up!! 🙂

  2. I made this today. It was awesome! I omitted the rice vinegar, zucchini, and red pepper flakes because I didn’t have them on hand. Even without, it was awesome. I think next time I may use a little less garlic salt, but other than that, this recipe was a smashing success! Thanks for sharing!!