Low-Carb Cauliflower Fried Rice with Garlic and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, low-carb alternative to traditional fried rice using riced cauliflower, garlic, and fresh scallions for bright flavor. This asian fusion-inspired low carb (vegetarian) ready in about 20 minutes pairs riced cauliflower, vegetable oil, beaten 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 3, 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.

Prep: 10 min Cook: 10 min Serves 3 Asian Fusion cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 2 beaten large eggs and scramble gently until just set, about 1-2 minutes. Remove eggs from skillet and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the skillet. Stir in 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 4 cups riced cauliflower to the skillet and stir-fry for 4-5 minutes until tender but not mushy, stirring frequently.
  4. Step 4: Return the scrambled eggs to the skillet along with 4 thinly sliced scallions, 2 tbsp soy sauce, and 1 tsp sesame oil. Stir everything together and cook for another 1-2 minutes until heated through and fragrant. Season with fresh ground black pepper to taste, then serve immediately.

Frequently asked questions

How long does Low-Carb Cauliflower Fried Rice with Garlic and Scallions 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 Low-Carb Cauliflower Fried Rice with Garlic and Scallions?

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 Low-Carb Cauliflower Fried Rice with Garlic and Scallions?

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 Low-Carb Cauliflower Fried Rice with Garlic and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Low-Carb Cauliflower Fried Rice with Garlic and Scallions low carb?

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

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