Cauliflower Fried Rice


Nonstick cooking spray

2 cloves of garlic, chopped

1 green onion

1 white onion

1 12 oz. bag of frozen cauliflower rice (approx. 4 cups) (you may use fresh cauliflower also)

1/2 cup chopped or shredded carrots

1/2 cup of frozen sweet peas (optional)

1 to 2 eggs, lightly beaten

1 to 2 tsp. toasted sesame oil

1 to 2 tsp. reduced-sodium soy sauce (I like Maggi seasoning)



Heat a large nonstick skillet, lightly coated with spray, over medium heat. (I like to use avocado oil.)

Add garlc, onion, fresh carrots, and peas to skillet. 

In microwave, cook the bag of frozen cauliflower, flowing directions given.

Add cauliflower to cauliflower, stirring frequently, 4 to 6 minutes. Reduce heat to medium-low.

Make a well in the center of cauliflower mixture. Add eggs; cook, stirring frequently to scramble egg into cauliflower mixture, for 2 to 3 minutes, or until egg starts to set. 

Add sesame oil and soy sauce; cook, stirring frequently, for 2 to 3 minutes, or until well-mixed and heated through.

Garnish with green onion.


  • Green onions are also referred to as scallions.
  • If using fresh cauliflower, place half a medium head of cauliflower in food processor; pulse until cauliflower is cut into pieces about the size of rice. Repeat the same for the other half. 
  • To make gluten-free, you can substitute liquid aminos or reduced-sodium tamari soy sauce in place of reduced-sodium soy sauce.
  • Add another egg to turn this into a dinner.

Recipe modified from the 2B Mindset Cauliflower Fried Rice recipe.

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