Cauliflower Rice Stir-Fry with Mushrooms and Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant keto dish featuring tender riced cauliflower stir-fried with mushrooms, onions, and fluffy scrambled eggs, finished with a subtle sesame oil and coconut aminos glaze. This asian-inspired keto (low-carb) ready in about 25 minutes pairs riced cauliflower, large eggs, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 250 cal/serving
Plan a meal with the AI → Order on Instacart →

Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 1/4 cup chopped onion and 1 cup sliced mushrooms, then cook for 4-5 minutes until mushrooms are tender and onion is translucent, stirring occasionally.
  3. Step 3: Add 2 cloves minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Step 4: Push vegetable mixture to one side of the skillet and crack 2 large eggs into the empty space. Cook for 2-3 minutes until egg whites are set but yolks remain runny.
  5. Step 5: Scramble eggs with vegetables for 1 minute, then add 2 cups riced cauliflower, 1 tablespoon coconut aminos, and 1 teaspoon sesame oil. Stir to combine.
  6. Step 6: Cook for 5-7 minutes, stirring frequently, until cauliflower is tender but still slightly firm and mixture is heated through. Season with salt and pepper to taste.
  7. Step 7: Transfer to a serving dish and garnish with 2 tablespoons chopped green onions.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Mushrooms and Eggs take to make?

Total time is about 25 minutes (15 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 Mushrooms and Eggs?

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 riced cauliflower from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Mushrooms and Eggs?

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 Mushrooms and Eggs 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 Mushrooms and Eggs low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →