This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang.

Hilary Meyer
Source:, June 2018


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs and cook, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath, until almost set on the bottom, 1 1/2 to 2 minutes. Flip and continue cooking until set completely, about 30 seconds more. Transfer to a cutting board and slice into bite-size strips.

  • Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add cauliflower rice, bell pepper, scallion whites and ginger. Cook, stirring occasionally, until the cauliflower is soft and beginning to brown, about 5 minutes. Add chile-garlic sauce, soy sauce (or tamari), peanuts and the eggs. Stir until combined and heated through, about 30 seconds. Garnish each serving with scallion greens.


Tip: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules. One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.

Nutrition Facts

291 calories; protein 13.5g 27% DV; carbohydrates 12.5g 4% DV; exchange other carbs 1; dietary fiber 4.4g 17% DV; sugars 4.5g; fat 20.7g 32% DV; saturated fat 4.1g 21% DV; cholesterol 186mg 62% DV; vitamin a iu 1276.3IU 26% DV; vitamin c 81.5mg 136% DV; folate 59.8mcg 15% DV; calcium 66.3mg 7% DV; iron 1.9mg 10% DV; magnesium 44.2mg 16% DV; potassium 274.4mg 8% DV; sodium 441.4mg 18% DV; thiamin 0.1mg 7% DV.