10 Minute Healthy Cauliflower Rice

10 Minute Healthy Cauliflower Rice

I was shopping at Trader Joe’s the other day and I love to buy this hidden gem. You ready for it? It’s riced cauliflower! (They also have it at Central Market, HEB, Kroger, Tom Thumb ….aka most grocery stores now!)

Apparently they run out of these quickly so I stocked up on 10 of these when I had the chance.

Okay well maybe it was like 12 bags but hey. You can always find a use for cauliflower rice.

But don’t worry. If you don’t have access to a Trader Joe’s, you can easily “rice” the cauliflower yourself using a food processor. It takes like 10 seconds.

And then this fried rice takes just about 10 minutes.

That’s the beauty of using cauliflower instead of rice. Not only is it healthy but you don’t have to wait that 20 or 30 minutes for your rice to cook through.

You can just toss everything together in a pan, give it a stir and add in your seasonings. That’s it!

Easiest thing ever, right?

I should also mention that you can barely tell the difference here. Your picky eaters will be pounding this down without blinking!


10 Minute Healthy Cauliflower Rice

An amazingly healthy twist on takeout fried rice but you can’t even tell the difference. So EASY to make too!

Course Main Course, Side Dish
Cuisine Asian
Keyword Easy, Healthy, Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 252 kcal


  • 24 ounces cauliflower florets
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil divided
  • 2 large eggs beaten
  • 2 cloves garlic minced
  • 1 onion diced
  • 6 ounces broccoli florets chopped
  • 2 carrots peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup peas
  • 2 green onions thinly sliced
  • 1/2 teaspoon sesame seeds


  1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

  2. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

  3. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.

  4. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

  5. Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

  6. Serve immediately, garnished with sesame seeds, if desired.

Recipe Notes

*24 ounces cauliflower florets is equal to about 5 cups.


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