Cauliflower Fried Rice – Low Carb

4.8 from 4 reviews


  • 2 large cauliflower heads
  • 2 large eggs, beaten and sprinkled with a pinch of salt
  • 1 tbsp + 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 large white onion, chopped
  • 2 small bell pepper, diced
  • 3 tbsp liquid aminos or skinny seasoning (use coconut aminos to make it paleo)
  • 1 tbsp sesame oil
  • chopped spring onion for garnish


  1. Rice cauliflower using a food processor. Or grate by hand on box grater until it resembles grains of rice. Set aside.
  2. Heat 1 tbsp butter in a non-stick skillet or a frying pan. Cook the eggs ala scrambled eggs, making sure it’s chopped into small pieces as it cooks. Remove from Frying pan and transfer into a small bowl.
  3. In the same pan, heat the remaining 2 tbsp of butter. Sauté onions and garlic until onion becomes fragrant. Add the chopped bell pepper and continue cooking for 30 more seconds.
  4. Add the riced cauliflower and cook for 5 more minutes, stirring constantly.
  5. Season with liquid aminos and sesame oil. Mix well.
  6. Turn off heat and transfer to a serving plate. Sprinkle with chopped spring onion before serving.