Cauliflower Rice Stir-Fry with Mushrooms and Fried Eggs

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A savory, low-carb stir-fry featuring cauliflower rice, mushrooms, and perfectly fried eggs. This Asian-inspired vegetarian recipe (low carb), ready in about 25 minutes, pairs cauliflower, mushrooms, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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

• 2 cups cauliflower
• 1/2 cup mushrooms
• 2 large eggs
• 1 tbsp butter
• 1/4 cup onion
• 1 clove garlic
• 1 tsp low-sodium soy sauce
• 1/4 tsp salt
• 1/8 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Grate 2 cups cauliflower into rice-sized pieces using a food processor. Mince 1 clove garlic and finely chop 1/4 cup onion.
2. Step 2: Heat 1 tbsp butter in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing for 2-3 minutes until onion is translucent and fragrant.
3. Step 3: Add 2 cups grated cauliflower and 1/2 cup sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until cauliflower is tender but not mushy.
4. Step 4: Push vegetables to the sides, crack 2 large eggs into the center, and cook until set (2-3 minutes).
5. Step 5: Season with 1 tsp low-sodium soy sauce, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine and serve immediately.