Low-Carb Cauliflower Fried Rice with Garlic and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 20 minutes, pairs riced cauliflower, vegetable oil, 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 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.

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.

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