Cauliflower Rice Stir-Fry with Eggs and Sesame
A quick and healthy keto-friendly cauliflower rice stir-fry with scrambled eggs, scallions, and toasted sesame for an Asian-inspired meal. This asian-inspired keto (low carb, gluten free) ready in about 20 minutes pairs cauliflower head, eggs, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 1 medium (about 4 cups grated) cauliflower head
- 3 large eggs
- 2 tbsp sesame oil
- 3, thinly sliced scallions
- 2 tbsp soy sauce (or coconut aminos)
- 1, minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Remove leaves and core from 1 medium cauliflower, then grate into rice-sized pieces using a box grater or food processor, yielding about 4 cups.
- Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 3 large beaten eggs and scramble gently until just set, about 2 minutes. Remove eggs from skillet and set aside.
- Step 3: Add remaining 1 tbsp sesame oil to the skillet and sauté 1 minced garlic clove for 30 seconds until fragrant.
- Step 4: Add the grated cauliflower rice and stir-fry for 5-6 minutes until tender but still slightly firm.
- Step 5: Return scrambled eggs to the skillet, add 3 thinly sliced scallions, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together for 1-2 minutes to combine and heat through.
- Step 6: Transfer to a serving dish and sprinkle 1 tbsp toasted sesame seeds over the top before serving.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Eggs and Sesame 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 Eggs and Sesame?
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 from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Eggs and Sesame?
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 Eggs and Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Eggs and Sesame low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
