Stir-Fried Cauliflower Rice with Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring riced cauliflower, scrambled eggs, and colorful vegetables for a quick keto-friendly weeknight meal. This american-inspired keto (vegetarian, low-carb) ready in about 25 minutes pairs medium head cauliflower, large egg, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 167 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 167 cal/serving
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Ingredients

Instructions

  1. Step 1: Process cauliflower head in a food processor until it resembles rice, then measure 4 cups.
  2. Step 2: Whisk 2 large eggs with 1/4 tsp salt in a bowl until well combined.
  3. Step 3: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add 1/4 cup chopped onion and sauté for 2 minutes until translucent.
  4. Step 4: Add 1/2 cup sliced mushrooms and 1/4 cup diced red bell pepper. Cook for 4 minutes until vegetables are tender-crisp.
  5. Step 5: Push vegetables to one side of the skillet, pour in egg mixture, and scramble until fully set, about 2 minutes.
  6. Step 6: Add 4 cups riced cauliflower, 2 tbsp soy sauce, and 1 tsp garlic powder. Stir-fry for 5 minutes, or until cauliflower is tender but still slightly crisp.
  7. Step 7: Season with additional salt if needed, then serve immediately.

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Frequently asked questions

How long does Stir-Fried Cauliflower Rice with Eggs take to make?

Total time is about 25 minutes (10 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 Stir-Fried Cauliflower Rice with 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 medium head cauliflower from drying out.

Can I substitute ingredients in Stir-Fried Cauliflower Rice with 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 Stir-Fried Cauliflower Rice with 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 Stir-Fried Cauliflower Rice with 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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