Cauliflower Fried Rice

The perfect combo of healthy and indulgent
30 Ratings
100% would make again
Cauliflower Fried Rice Recipe
Photo: Rachel Vanni/Tasting Table

You already love cauliflower rice, but have you been giving it the love it deserves? Instead of cooking it plain, we dress up cauliflower rice by wok-frying it with fragrant aromatics and smoky bacon. It's the perfect 30-minute weeknight meal.

 Switch up the recipe by adding or replacing whichever vegetables you want. Try chopped zucchini, corn kernels or whatever you have on hand. You can even stir-fry some shrimp to add in if you're feeling wild. 

Check out our favorite cauliflower recipes.

Bacon Fried Cauliflower Rice

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


4 ounces (3 slices) thick-cut bacon

3 scallions, whites minced and greens thinly sliced

3 garlic cloves, minced

One 2-inch piece ginger, peeled and minced

1 cup broccoli florets, finely chopped

1 medium carrot, peeled and finely chopped

½ medium yellow onion, finely chopped

One 1½-pound cauliflower, riced (4 cups)

3 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 tablespoon honey

½ teaspoon sambal

1 egg


1. In a wok, fry the bacon over medium heat. Cook, turning as needed, until crisp and the fat has rendered, 7 to 9 minutes. Transfer the bacon to a cutting board and roughly chop.

2. Meanwhile, add the minced scallion whites, garlic and ginger to the wok, and cook until fragrant, 1 to 2 minutes. Add the broccoli, carrot and onion, and cook until softened, 4 to 5 minutes.

3. Stir in the cauliflower rice and the reserved chopped bacon. Stir-fry for 1 minute, then add the soy sauce, rice wine vinegar, honey and sambal. Toss to coat and cook until the cauliflower rice is tender, 1 to 2 minutes.

4. Push the rice to one side of the wok and crack the egg onto the other. Using a wooden spoon, quickly scramble the egg with any accumulated juices until the egg is cooked and any liquid has thickened, 1 minute. Toss to evenly combine, then remove from the heat.

5. Divide between bowls, garnish with the reserved sliced scallion greens and serve.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →