This Cauliflower Fried Rice Recipe is made with frozen vegetables, a homemade stir-fry sauce, and riced cauliflower for a savory, nutritious, gluten-free meal that’s quick and easy to make! Dairy-Free.
Homemade Sauce (See notes for store-bought stir-fry sauce):
- 1/2 Tablespoon (15 ml) toasted sesame oil
- 3 Tablespoons coconut aminos or gluten-free tamari
- 1 Tablespoon apple cider vinegar or rice vinegar
- 2 Tablespoons gluten-free oyster sauce or vegetable broth
- 1 teaspoon (4 g) grated fresh ginger
- 1 teaspoon minced garlic
- 1 Tablespoon (18 g) arrowroot or cornstarch
- 1/2 to 1 teaspoon red pepper flakes, to taste
- 1 teaspoon honey, optional
For the Pan:
- 4 to 5 cups cauliflower rice (about 1 medium head of cauliflower, riced)
- 1/2 teaspoon kosher salt + extra to season before serving, if desired
- 1 to 2 Tablespoons gluten-free soy sauce (tamari) or coconut aminos
- 1 Tablespoon toasted sesame oil
- 1 small yellow onion, diced
- 1 (12-ounce) bag frozen mixed vegetables (do not thaw)
- 4 to 5 large eggs
- 2 scallions (green portion only), thinly sliced
- Red pepper flakes to taste
- Place a large sheet pan on the middle oven rack and heat to 400 degrees.
- While the sheet pan heats, prepare the sauce, if making. Add all the sauce ingredients to a jar with a lid and shake to combine or whisk together in a small bowl. Set aside.
- In a large bowl, add the cauliflower rice with salt, 1 Tablespoon tamari sauce, sesame oil and diced onion and mix until combined well. Carefully remove the sheet pan from the oven, and spread the cauliflower rice mixture onto the pan. Bake for 10 minutes or until cauliflower is slightly crispy and golden.
- Remove the sheet pan from the oven, toss the cauliflower with a large spoon then add the frozen mixed vegetables and toss again to evenly combine. Crack 4 to 5 eggs on top of the cauliflower, spacing them out evenly. Return to the oven for 10 to 12 minutes until the whites are set but yolks are not overcooked and vegetables should be cooked through.
- Drizzle 2 to 3 Tablespoons of the sauce on top and toss to combine the “fried rice” or leave eggs whole and in tack. The yolks will be runny.
- Top the fried rice with scallions and red pepper flakes. Season to taste or add more sauce, if desired.
- Store the fried rice in an airtight container in the fridge for up to 4 days.
*If using store-bought gluten free stir fry sauce option, adjust to taste.
Substitutes – Frozen cauliflower rice can be substituted for fresh cauliflower. Two 12-ounce bags equals 4 cups of cauliflower rice. Thaw the cauliflower rice in the microwave for 3 minutes or until unfrozen. Once cooked, gently squeeze the bag and allow the water to drain. In a small bowl, toss cauliflower with 1 Tablespoon soy sauce, sesame oil and chopped onion. Place on the preheated baking sheet and bake at 400F for 10 minutes then stir and bake again for 10 minutes or until lightly browned. Proceed to step 4.
Storage Tips – Store cooled fried rice in an airtight container or Ziploc bag in the freezer for up to 1 month. The fried rice may have a softer texture once reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Serving Size:
- Calories: 241
- Sugar: 4 g
- Sodium: 799.1 mg
- Fat: 10.7 g
- Saturated Fat: 2.6 g
- Carbohydrates: 25.5 g
- Fiber: 6.4 g
- Protein: 12.3 g
- Cholesterol: 186 mg
Keywords: cauliflower fried rice, cauliflower rice, low-carb, gluten-free, fried rice