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Cauliflower Fried Rice

Healthy + delicious, it really doesn't get better than this! 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: Asian Fusion
Servings: 4 servings
Calories: 141kcal
Author: The Greedy Belly


  • 1 head of cauliflower
  • 1/2 onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 2 carrots diced into small cubes
  • 1 green bell pepper diced in to small cubes
  • 1/2 cup green peas
  • 4 scallions chopped
  • 2 tablespoons soy sauce I used tamari for gluten-free
  • 1 tablespoon sambal or chili garlic sauce optional
  • Salt and pepper to taste


  • To make the cauliflower into rice: Grate the cauliflower on a large size cheese grater or give it a few quick pulses in the food processor. 
  • In a wok or large pan, heat the sesame oil. Add onions, garlic and ginger and sauté for 1 minute, until the onion is transparent. 
  • Next add the bell pepper, carrots and peas and stir fry them until the vegetables are cooked but still have a bite to them (about 3-4 minutes). 
  • Now add in the tamari (or soy sauce), sambal (or your choice of hot sauce), salt and pepper and give it a good mix. 
  • Last but not least add the cauliflower rice and cook for 5 minutes until the cauliflower softens but should not be mushy. 
  • Garnish with scallions on top and serve hot.


Serving: 1cup | Sodium: 273mg | Sugar: 13.4g | Fiber: 9g | Calories: 141kcal | Saturated Fat: 0.1g | Fat: 0.6g | Protein: 7.3g | Carbohydrates: 29.8g