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Bowl of cauliflower fried rice with vegetables.

Cauliflower Fried Rice

This easy healthy cauliflower fried rice is just like take-out but without the calories and carbs. This fried rice is packed with frozen veggies to make it easy in 15 minutes!
Course Dinner
Cuisine Asian
Keyword Fried Rice, Healthy fried rice, Side Dish, Sides
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 2
Author Debs


  • Ingredients
  • 1/2 head cauliflower
  • 2 Tbsp sesame oil
  • 1 clove garlic
  • 1 tsp ginger minced
  • 1 medium white onion
  • 1 red bell pepper chopped
  • 1 carrot finely chopped
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 egg

For the sauce

  • 1 Tbsp soy sauce
  • 1 Tbsp gochujang Korean Hot Sauce
  • 1 tsp runny honey
  • 1 bunch green onions
  • 1 Tbsp black onion seeds or sesame seeds


  • Cut the florets off the cauliflower and place them in the bowl of a food processor. Blend the cauliflower in the food processor until it resembles the size of rice. Heat a non stick skillet on medium heat and add the sesame oil. Dice the onion and add that to the pan along with the garlic and ginger. Saute for about 2 minutes.
  • Add the red pepper, corn, peas and carrot into the pan and let cook for about 3 minutes, until the carrot has softened and the peas and corn are thawed.
  • Add the cauliflower and turn the pan up to medium high. There‚Äôs a lot of moisture in a cauliflower so the higher your temperature when you cook it the more it will stir fry rather than steam. In a small bowl combine the soy sauce, gochujang and the honey and adjust the ratios to taste.
  • Once the cauliflower is almost cooked, make a well in the centre and crack the egg into it. Leave to cook and set for about 1 minute, then start to stir through the cauliflower. Add most of the sauce to the pan reserving about 2 teaspoons.
  • Once the egg is cooked divide the cauliflower rice into serving bowls, top with the green onions and onion seeds and the remaining sauce.