Paleo Cauliflower Fried Rice with Garlic and Ginger

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

Low-carb cauliflower 'rice' stir-fried with fragrant garlic, ginger, and fresh vegetables for a healthy Paleo-friendly meal. This asian fusion-inspired paleo (low carb) ready in about 30 minutes pairs sesame oil, minced garlic cloves, minced fresh ginger 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 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: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pulse 1 medium head cauliflower florets in a food processor until rice-sized grains form, about 1-2 cups per batch, totaling about 4 cups.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 diced medium carrot and 1/2 cup frozen green peas to the skillet. Stir-fry for 3 minutes until vegetables are tender-crisp.
  4. Step 4: Push the vegetables to one side of the skillet and pour in 2 beaten large eggs on the empty side. Scramble gently until just set, then mix with the vegetables.
  5. Step 5: Add the riced cauliflower to the skillet along with 3 tbsp coconut aminos, 1/2 tsp salt, and 1/4 tsp black pepper. Stir-fry for 5-6 minutes until the cauliflower is tender and slightly toasted.
  6. Step 6: Remove from heat and stir in 3 sliced green onions. Serve hot as a Paleo-friendly main or side dish.

Frequently asked questions

How long does Paleo Cauliflower Fried Rice with Garlic and Ginger take to make?

Total time is about 30 minutes (15 min prep + 15 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 Paleo Cauliflower Fried Rice with Garlic and Ginger?

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 sesame oil from drying out.

Can I substitute ingredients in Paleo Cauliflower Fried Rice with Garlic and Ginger?

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 Paleo Cauliflower Fried Rice with Garlic and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Paleo Cauliflower Fried Rice with Garlic and Ginger low carb?

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

Related recipes