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Cauliflower Fried "Rice"

October 31, 2017

This is a super simple weeknight supper that makes great leftovers.  I am on a quest to eat more veggies and less "white" starches without eating salads all the time.  Salads are cold and boring... unless someone else makes them for me (just a weird thing about me and salads). 


This "fried rice" meets a lot of my needs:  warm, full of veggies, no refined starches, not boring, can be dressed up a lot of ways.  And really, this dish can use up all those little bits of leftover vegetables in the fridge: the one carrot, half an onion, zucchini about to go bad... toss in any veggie you've got! 



While I don't think riced cauliflower is exactly as good as real rice, it is a great stand-in.  I do recommend the frozen riced cauliflower for this, as freshly diced or riced cauliflower doesn't have the same texture when you fry it.  The frozen kind is a little more like real fried rice. 


I haven't shared this dish with my kids yet, but I'd dare to say it's a kid-friendly meal!


I would advise you to use caution with the Thai chili peppers- they can be hot!




There is a lot to like about this fried rice- it's good for you,

cooks in one pan, and is so easy to make! 



Cauliflower Fried "Rice"


  • 1 TB avocado oil

  • 1 package frozen riced cauliflower 

  • 2 cups crunchy vegetables (onion, broccoli, carrot etc.), cut or diced into appropriate size pieces

  • 1 clove garlic, minced

  • 1/2 - 1 cup mushrooms, sliced

  • 2 TB coconut aminos or Bragg's liquid aminos

  • 1 tsp sesame oil

  • Thai basil and red chili peppers, finely sliced, to taste


  1. Heat a cast iron skillet or wok over medium high heat.  Add the avocado oil and the crunchy vegetables.  Fry, stirring constantly for 3-4 minutes or until just becoming tender. 

  2. Add the riced cauliflower and garlic, stir fry another 3 minutes. 

  3. Add mushrooms and any softer vegetables (such as zucchini), and fry another few minutes until all vegetables are cooked thru (but not too soft). Add sesame oil, aminos, and chili peppers (if using) to pan,  cook for one minute.

  4. Remove from heat, season to taste with salt & pepper, garnish with Thai basil.  Serve. 


*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.


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