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Stir Fried Cauliflower Rice

Prep time 20 min
Cook time 15 min
Total time 35 min

Prep time 20 min
Cook time 15 min
Total time 35 min


This is my favorite cauliflower rice recipe to date…each one keeps getting better and better. I guess when you do anything enough times you’ll find ways to improve, refine and advance the outcome.

What sets this Cauliflower Stir Fried Rice recipe apart from my previous ones? The main differentiator is that in this recipe I boil the cauliflower florets first, and then shred and sauté. This results in a softer rice and tones down the cauliflower taste, allowing the added stir fried tastes to shine through. Also I opted for fresh snap peas, rather than those frozen little green-balled-peas.

Serves 12

2 heads cauliflower

2 tablespoons olive oil, divided

½ red onion, chopped

1 red bell pepper, seeded and chopped

1 cup snap peas, cut into 1-inch pieces

1 cup fresh shiitake mushrooms, stems removed and sliced

1 tablespoon fresh garlic, minced

1 tablespoon fresh ginger, minced

2 eggs, beaten

2 tablespoons mirin

3 tablespoons coconut aminos

1 tablespoon sesame oil

sea salt

black pepper

2 tablespoons fresh scallions, chopped for garnish


Bring a large pot of water to boil. Remove the leaves and stem from the cauliflowers and cut into large florets. Place the florets in the boiling water. Drain after 5 minutes. Run the soft florets through a food processor using the grating attachment. Set aside.​​


​Dry the pot and place it over medium high heat. Add 1 Tablespoon of the olive oil. Add the onion, bell pepper and carrots. Cook, stirring often, for 6 minutes, until tender. Add the snap peas and mushrooms and continue to cook for another 4 minutes. Transfer the veggies to a bowl and wipe out the pot.​


​Place the pot back over medium high heat. Add the remaining 1 Tablespoon of olive oil, garlic and ginger. Cook for 3 minutes, until fragrant. Add the grated cauliflower, stir and cook for 4 minutes. Create a well in the center of the cauliflower rice and pour in the beaten eggs. Mix until fully incorporated with the cauliflower rice.​


Add the mirin, coconut aminos and sesame oil to the pot, mixing well. Add back in the veggies and mix to combine. Season generously with salt and pepper and continue to cook for another 3 minutes. Serve with sliced scallions as garnish. Enjoy!


Calories: 84
Fat: 4g
Carbohydrates: 9g
Sodium: 83mg
Fiber: 3g
Protein: 3g
Sugar: 4g

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