Cauliflower Rice Stir-Fry with Mushrooms and Fried Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory, low-carb stir-fry featuring cauliflower rice, mushrooms, and perfectly fried eggs. This asian-inspired vegetarian (vegetarian, low carb) ready in about 25 minutes pairs cauliflower, mushrooms, large 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 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.

★ 3.6 (9 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 180 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Mushrooms and Fried 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 Fried 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 cauliflower from drying out.

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

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