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A bowl of vegetable couscous with a fork, placed on a blue plate atop a rustic blue wooden surface. Garlic cloves and green onions are nearby.
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Small Batch Veggie Cauliflower Fried Rice

This small batch cauliflower fried rice is quick, flavorful, and perfect for cooking for two. Made in one pan with a touch of sesame oil, it delivers the texture and flavor of takeout in just minutes.
Course Side Dish, Sides
Cuisine American, Asian, International
Keyword carrot, cauliflower fried rice, cauliflower fried rice recipe, cauliflower rice, food processor, fried rice recipe, frozen cauliflower, frozen cauliflower rice, green onions, head of cauliflower, pea, regular fried rice, rice, riced cauliflower, sesame oil, skillet, soy sauce, tofu
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 Portions
Calories 166kcal
Author Zuzana Paar

Equipment

  • 1 Non-Stick Pan
  • 1 Wooden Spatula

Ingredients

  • ¼ Cup Peas
  • ¼ Cup Carrots finely diced
  • 1 Clove Garlic minced
  • 1 Stalk Green Onion sliced
  • 1 Tablespoon Sesame Oil
  • 2 Cups Riced Cauliflower from ½ medium head
  • 1 Large Egg beaten
  • 1 Pinch Salt as needed
  • 1 Pinch Pepper as needed
  • 1½ Tablespoons Soy Sauce or Tamari
US Customary - Metric

Instructions

  • Gather and prep the cauliflower rice, veggies, eggs, garlic, green onions, and seasonings.
  • Heat sesame oil, cook carrots and peas until tender, then stir in garlic until fragrant.
  • Push veggies aside, scramble the eggs, then mix them into the pan.
  • Add cauliflower rice and remaining oil, cook until tender, then season with soy sauce, salt, pepper, and green onions.

Notes

  • Use High Heat for Quick Cooking: Cooking over high heat helps the cauliflower rice stay firm and not soggy. It also gives the veggies a nice, slightly crisp texture.
  • Don’t Overcrowd the Pan: Cook in batches if needed to avoid steaming the ingredients. Too many veggies in one pan will trap moisture and make your fried rice mushy.
  • Squeeze Out Moisture from Cauliflower Rice: If using frozen cauliflower rice, thaw and squeeze out excess liquid with a clean towel. This step helps keep the fried rice fluffy instead of watery.

Nutrition

Serving: 1Cup | Calories: 166kcal | Carbohydrates: 14g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 544mg | Potassium: 670mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2991IU | Vitamin C: 87mg | Calcium: 68mg | Iron: 2mg