Cauliflower Rice Stir-Fry with Avocado and Egg
A satisfying keto-friendly stir-fry featuring cauliflower rice, creamy avocado, and a fried egg for a protein-rich meal. This asian fusion-inspired keto (vegetarian, low carb) ready in about 20 minutes pairs cauliflower head, riced, medium avocado, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups cauliflower head, riced
- 1 medium avocado
- 2 large eggs
- 2 tbsp olive oil
- 2 stalks green onions, chopped
- 1 tbsp soy sauce (tamari for gluten-free)
- 1 tsp sesame oil
- 1 clove garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red chili flakes (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add 1 clove minced garlic and 2 chopped green onions, sauté for 1 minute until fragrant.
- Step 2: Add 4 cups riced cauliflower, 1 tbsp soy sauce, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet. Stir-fry for 5-6 minutes until cauliflower softens but retains some bite.
- Step 3: While cauliflower cooks, heat remaining 1 tbsp olive oil in a separate small pan over medium heat. Crack 2 large eggs and fry until whites are set but yolks remain runny, about 3-4 minutes.
- Step 4: Remove skillet from heat, drizzle 1 tsp sesame oil over the cauliflower rice, and gently mix.
- Step 5: Dice 1 medium avocado and fold it into the cauliflower rice gently.
- Step 6: Serve the cauliflower rice topped with the two fried eggs and sprinkle 1/8 tsp red chili flakes if using for a subtle heat.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Avocado and Egg take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cauliflower Rice Stir-Fry with Avocado and Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower head, riced from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Avocado and Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower Rice Stir-Fry with Avocado and Egg for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cauliflower Rice Stir-Fry with Avocado and Egg vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
