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Vegetable Fried Cauliflower Rice

A veggie packed version of a takeout favorite, fried rice! Versatile and pairs deliciously with added proteins like my Teriyaki Chicken Meatballs.

Course Main Course, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Author Laura Doerr


  • 2 tbsp oil (olive, avocado, canola, whatever you have)
  • 2 tsp sesame oil
  • 1/2 medium yellow or white onion chopped
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tsp fresh ginger minced or grated
  • 20 oz riced cauliflower (2 10-oz. frozen bags)
  • 10 oz bag frozen mixed vegetables
  • 1/4 cup low sodium soy sauce or tamari
  • 2 eggs scrambled
  • Fresh cracked black pepper optional
  • Pinch of red pepper flakes optional for heat
  • 2 scallions for garnish


  1. Add oils to a large wok or skillet over medium-high heat. Stir in onions and peppers. Stir-fry for 1-2 minutes. Stir in garlic and ginger, and cook for another 1-2 minutes. Stir in riced cauliflower and mixed vegetables.

  2. Stir in soy sauce and allow to cook for 5-10 minutes or until all the veggies are heated through, and any water from the frozen veggies has cooked out. Stir in scrambled eggs. Season with fresh cracked black pepper and red pepper flakes if desired.

  3. Enjoy as is, or add your favorite protein like my Teriyaki Chicken Meatballs.

Recipe Notes

Cauliflower rice can be swapped for cooked white or brown rice.