Easy Cauliflower Fried Rice

Sometimes I just need something fast, healthy, and easy to clean up. And this cauliflower fried rice totally hits the spot. It’s one of my go-tos for busy weeknights, especially when I’ve got leftover veggies or tofu hanging around.

You can keep it super basic or dress it up with cashews, chili oil, or anything your family likes.

Ingredients

• Cauliflower rice – Fresh or frozen both work great. Check out my homemade cauli rice, so easy!
• Frozen mixed veggies – Whatever blend you like! Carrots, peas, and corn are classics.
• Eggs or tofu – Either one makes this filling. I use eggs when I’m in a hurry.
• Edamame – Adds protein and a nice bite.
• Soy sauce – Or tamari if gluten-free. Start with less and taste as you go.
• Sesame oil + garlic + ginger – These three give it that classic fried rice flavor.

How to Make Fried Cauliflower Rice

1. Prep the cauliflower: If using fresh, pulse florets in a food processor until rice-like.
2. Cook the veggies: In a large skillet, heat sesame oil over medium-high. Add garlic, ginger, white parts of green onion, and frozen veggies. Sauté 5 minutes.
3. Add cauliflower + edamame: Stir them in and cook until everything’s hot and a bit golden.
4. Cook eggs or tofu: Push veggies to one side. Add eggs or cubed tofu and cook until firm.
5. Mix it all up: Combine everything, then stir in soy sauce and green onion tops.
6. Finish and serve: Top with sesame seeds, chopped cashews, or chili oil if you want extra flavor.

Tips

• Want it crispy? Cook the cauliflower a bit longer without stirring to get browned bits.
• Tofu tip – Use firm tofu and pan-fry it first if you like it a little crispy.
• Gluten-free? Swap soy sauce with tamari or coconut aminos.
• Can I skip eggs? Yes—use tofu or even chickpeas for protein.
• Make it spicy – Drizzle chili oil or add a pinch of red pepper flakes.
• Add more veggies – Zucchini, spinach, mushrooms—whatever you’ve got.
• Don’t skip the sesame oil – It adds so much flavor at the end.
• Kid-friendly? Start with less soy sauce and no spice, then adjust your portion.
• Too dry? Add a splash of veggie broth or a little extra soy sauce while cooking.

Storing Leftovers

• To Store – Keep in an airtight container in the fridge for up to 3 days.
• To Freeze – Freeze for up to 1 month in freezer-safe containers.
• To Make Ahead – Rice the cauliflower and chop veggies ahead of time.
• To Reheat – Microwave or sauté in a pan until hot. Add a splash of soy sauce if needed.

More Similar Recipes

• Easy Vegan Fried Rice
• Tofu Stir Fry with Broccoli
• Sesame Garlic Noodles
• One-Pot Lentil Pasta

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.