Cauliflower Rice Recipe
I love making this cauliflower rice recipe as a quick skillet meal that is savory and satisfying, using only vegetables and eggs. It takes about 30 minutes and saves me a lot of time since everything cooks in one pan. The texture stays light with just enough crisp edges, making it a great side dish.
January is typically a month to reset for everyone after enjoying a lot of comfort food during the holiday season. Every year, I add more cauliflower to my family menu since it is a light and healthy vegetable that I can turn into delicious dishes. If you search my blog, you will find plenty of cauliflower recipes, from my easy Instant Pot mashed cauliflower as a great alternative to mashed potatoes to crispy cauliflower steaks that I honestly pair with almost everything lately.
Table of contents
And now this cauliflower rice recipe is joining the mix as a healthy and delicious side dish. I love that it is ready in 30 minutes, which makes it easy to add to any meal. I cook the cauliflower until it is tender with light crisp edges, scramble the eggs in the same pan, and finish everything with green onions for freshness. I often serve it as a simple side during family dinners, especially when I want something lighter. If you are starting the new year with healthier habits, this is a great recipe to try.
Why you will love this recipe
- One pan cooking: I cook everything in one pan, which keeps cleaning simple and makes this recipe easy to manage on busy days.
- Simple ingredients: I use basic vegetables and eggs I already have in my kitchen, so I do not need extra planning or any trips to the store which is great.
- Light texture: I control the cooking time and heat so the cauliflower stays light with a tender texture and slight crisp edges.
- Everyday flexibility: I make this recipe often for my family as either a main meal or a side dish any day of the week, and I am honestly surprised that my kids are not picky about it at all.
What you will need
- Fresh base: I prepare fresh cauliflower into small rice like pieces to create the foundation of the dish.
- Eggs and oil: I use eggs and sesame oil to add richness and flavor while cooking.
- Vegetables: I use onion, garlic, ginger, celery, peas, and carrots for yummy texture.
- Seasoning finish: I like using soy sauce, green onions, and sesame seeds to season the dish.
How to make
Prepare the cauliflower: I start by cutting the cauliflower into florets.
Pulse: Then, I start pulsing it in the food processor until it reaches a rice-like texture.
Cook the vegetables: I heat sesame oil in a wide pan and cook the onion, garlic, ginger, peas, carrots, and celery until they soften and release their aroma.
Add and cook: I add the cauliflower rice and soy sauce, stir well, and cook while stirring often until the texture becomes tender with light crisp edges.
Finish and serve: Before I serve, I push the mixture to one side, scramble the eggs in the same pan, mix everything together, then finish with my green onions and sesame seeds, which are my favorite toppings!
Expert tip
Keep cauliflower dry
I recommend letting the cauliflower dry completely before processing and cooking because it is key to achieve the right texture. When extra moisture is present, the cauliflower cooks too softly and loses the light texture I want. Once it is fully dry, it cooks well, keeps slightly crisp edges, and the finished dish tastes much better.
More tips to consider:
- Pulsing the cauliflower in small batches helps me keep an even rice like texture and prevents it from turning too soft. This makes the final dish much more enjoyable to eat, especially for my kids.
- I use a wide skillet pan, so the cauliflower has enough space to cook properly. When the pan is too crowded, the vegetables release too much moisture and lose that light texture I love.
- Stirring often allows the steam to escape and helps the cauliflower cook better. This step keeps the texture balanced instead of soft and wet.
- I add the soy sauce gradually and taste as I go so the seasoning stays right. This also gives a rich color to the meal.
- I always add the green onions at the very end to keep their fresh flavor and light crunch.
Recipe variations and add-ins:
- Extra egg bowl: When I want the dish to be more satisfying, I add 1 extra egg to the pan. It blends smoothly into the cauliflower and makes the texture richer, which is great for lunch or dinner.
- Veggie heavy mix: On days when I want more vegetables on the table, I add 1 extra cup of peas and carrots to load it with fiber.
- Sesame forward: For a deeper sesame flavor, I add 1 extra teaspoon of sesame oil at the end. This small change warms up the dish and adds extra flavor.
- Green onion boost: I double the green onions to about 1½ cups when I want a fresher finish. The extra green onions add a light crunch and brighten the whole pan.
- Simple garlic rice: For a cleaner flavor, I skip the peas and carrots and add one extra clove of garlic. This version keeps the dish simple and delicious, which my family enjoys.
Serving suggestions:
I enjoy serving this cauliflower fried rice as a simple weeknight meal with grilled chimichurri chicken breasts or my air fryer salmon when we all sit down together after a long day. I also often pair it with my instant pot shrimp boil and grilled vegetables, because they complement the flavors of this dish while keeping the meal balanced and satisfying.
As a family that loves to host, I enjoy planning meals for birthdays, barbecues, or holidays. This dish fits easily into the buffet as a lighter rice style option next to my slow cooker Caribbean pot roast and cucumber tomato avocado salad that my guests enjoy.
How to store leftovers:
- Refrigerate: I store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: I freeze portions in freezer safe containers for up to one month. I thaw them overnight in the refrigerator before reheating.
- Reheating: I reheat the cauliflower fried rice in a skillet over medium heat and stir until warmed through. If needed, I drizzle a little oil to refresh the texture.
Frequently asked questions
I focus on heat and space in the pan. I use a wide skillet and cook the cauliflower in a single layer so the moisture can cook off instead of getting trapped. When the pan is crowded, the cauliflower releases water and softens too much, so I avoid that when cooking for my family.
I usually go for fresh cauliflower since it gives me the texture I want and cooks great in the skillet. When I use fresh cauliflower, I can control the size of the rice and avoid excess moisture. Frozen cauliflower can work as well, but I always thaw it fully and squeeze out as much liquid as possible before cooking so it does not steam in the pan.
For me it depends. Ricing cauliflower at home lets me control the texture and use the whole vegetable, which I like when I have time. Store bought cauliflower rice saves time on busy days and still works well when cooked properly in a hot pan.
More easy side dishes:
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Cauliflower Rice Recipe
Ingredients
- 1 medium cauliflower rinsed and pat dry with paper towels
- 2 tablespoons sesame oil
- 2 eggs lightly beaten
- Pinch of salt
- Cooking spray
- 1/2 small onion diced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 3 tablespoons soy sauce or more to taste
- 1/4 cup green onions diced
- 1/4 teaspoon sesame seeds
Instructions
- Cut the cauliflower in half, remove the core and let the cauliflower dry completely.
- Chop into florets, then place half in a food processor and pulse until the cauliflower is small and has the texture of rice, don’t over-process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- In a small bowl, whisk egg and egg whites, season with salt.
- Place a large saute pan or wok over medium heat and once hot add the sesame oil.
- Saute onion, garlic, ginger, peas and carrots, and celery for about 4-5 minutes, or until soft.
- Raise the heat to medium-high and add the processed cauliflower rice and the soy sauce.
- Mix well, cover and cook for about 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Push the mixture to one side of the pan, add the eggs, stir and cook like you would do scrambled eggs. Once almost cooked, mix the eggs with the cauliflower rice.
- Add the green onions, stir and remove from heat.
- Garnish with sesame seeds and more green onions.
Notes
Keep cauliflower dry
I recommend letting the cauliflower dry completely before processing and cooking because it is key to achieve the right texture. When extra moisture is present, the cauliflower cooks too softly and loses the light texture I want. Once it is fully dry, it cooks well, keeps slightly crisp edges, and the finished dish tastes much better.More tips to consider:
- Pulsing the cauliflower in small batches helps me keep an even rice like texture and prevents it from turning too soft. This makes the final dish much more enjoyable to eat, especially for my kids.
- I use a wide skillet pan, so the cauliflower has enough space to cook properly. When the pan is too crowded, the vegetables release too much moisture and lose that light texture I love.
- Stirring often allows the steam to escape and helps the cauliflower cook better. This step keeps the texture balanced instead of soft and wet.
- I add the soy sauce gradually and taste as I go so the seasoning stays right. This also gives a rich color to the meal.
- I always add the green onions at the very end to keep their fresh flavor and light crunch.
This recipe sounds so tasty. I need to get some cauliflower so I can make it
I’ve always bought frozen cauliflower rice, but you’ve inspired me to try making my own! I’ll let you know how it goes!
We’ve been on Keto for just a little over a month, and we love cauliflower rice! When we were living at Becky’s sister’s house, I made an AWESOME shrimp scampi, and we had that over top of cauliflower rice. I can’t wait until we’re in our new home, so we can make our own!
This recipe looks so darn good! I love how you used cauliflower to make it. There is so much flavor to be had with each bite.
I love ricing and would eat this type of “rice” any day! Any veggies go really well with this meal.
I love making cauliflower rice for the family. I haven’t tried this version. Should be a hit with the hubby. He’s trying to lose the gut.
I LOVE cauliflower rice. I love using it as my side for lots of things. My favorite is definitely fried rice though.