Cauliflower Fried Rice


Oh, Cauliflower Rice! Where have you been all my life?!? I don't know, maybe I'm just a bit late to the game, but I'm so glad I finally tried this delicious rice substitute! If you haven’t tried it yet, here's a super simple and flavourful way to prepare cauliflower rice and get a ton of veggies into your meal. You might even get lucky (like I did) and slip it by the kids without them realizing it isn't actually rice! 


I chopped the cauliflower myself, but you can also just as easily pop it into a food processor to make small rice-sized pieces.  You can also find pre-cut bags of "cauliflower rice" in your produce section.


As for the veggies, you can use whatever you have on hand (although the flavours of the combination in the recipe below works really well together). Serve it up with some Asian-style chicken, beef, shrimp or tofu. It keeps really well in the fridge for a few days.



  • 1 bag Cauliflower “rice” or 2/3 head of a large cauliflower, chopped into small “rice size” pieces

  • ½ large white onion, cut into thin slices

  • 2 large cloves garlic

  • 1½ tsps fresh ginger, grated

  • 2 carrots, chopped

  • ¾ cups cremini mushrooms, chopped

  • ½ cup frozen peas

  • ½ cup frozen corn

  • 1 cup broccoli, cut into florets

  • 3 tsps sesame oil

  • 3 tbsp soy sauce or soy alternative (Braggs Liquid Aminos)

  • 1 tsp oyster sauce

  • 1 tsp sriracha sauce

  • 1 egg, scrambled

  • 1 tsp sesame seeds

  • Pepper

  • 2-3 tbsp chopped coriander


Heat Sesame oil in a large sauté pan on medium-high heat, add onions, garlic and ginger, mix till onions soften and become translucent 4-6 minutes. Add in chopped carrots and mushrooms and mix through.

Add in frozen peas and corn and mix all the veggies until they're well combined.

In a separate bowl, mix soy sauce, oyster sauce, and sriracha in a bowl and pour over vegetables. Mix well and make sure the sauce coats all the veggies. Add in cauliflower. Mix for another 5-7 minutes (until the cauliflower softens)

Crack the egg in a small bowl and whisk, make a little crater in the cauliflower rice mixture and drop the scrambled egg into the middle. Mix the egg in the middle (until it looks like scrambled eggs) and then mix that into the rest of the cauliflower rice mixture.

Cook for 2-3 more minutes, add pepper and taste to adjust any flavours you’d like. Finish off with a sprinkle of sesame seeds and chopped fresh coriander.