Low-Carb Spicy Cauliflower Fried Rice

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A healthy, low-carb alternative to traditional fried rice, loaded with spicy notes and colorful vegetables. This Asian Fusion-inspired low-carb recipe, ready in about 30 minutes, pairs cauliflower head, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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

• 1 medium (about 4 cups riced) cauliflower head
• 2 tbsp sesame oil
• 3, minced garlic cloves
• 4, sliced scallions
• 1 small, diced red bell pepper
• 3 tbsp soy sauce
• 1/2 tsp red chili flakes
• 2 large eggs
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Pulse 1 medium cauliflower head in a food processor until it resembles rice grains, set aside.
2. Step 2: Heat 2 tbsp sesame oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 4 sliced scallions and 1 diced small red bell pepper, cooking for 3-4 minutes until vegetables soften.
4. Step 4: Push vegetables to one side of the skillet and crack 2 large eggs into the empty space. Scramble eggs gently for 2 minutes until just set.
5. Step 5: Stir in the riced cauliflower, 3 tbsp soy sauce, and 1/2 tsp red chili flakes. Cook, stirring frequently, for 6-8 minutes until cauliflower is tender but not mushy.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving warm.