Mock Fried Rice

by Kerry on February 26, 2013 · 8 comments

Carbs and I are on a break at the moment. In the meantime, cauliflower has taken on a bigger role in my life. I think I’m ready to go steady…


I’m amazed by what you can do with cauliflower. I’ve been skeptical for quite a while, but now I’m a believer…

Did you know you can “rice” cauliflower? If you pulse the florets in a food processor or grate a head of cauliflower on a cheese grater, you end up with tiny “grains” that can replace rice in many recipes.


You can also smash it into “mashed potatoes”, make pizza crust, and even tater tots. Crazy, right? Obviously none of this tastes anywhere near as good as the real thing, but can be a good low carb substitute if you’re craving something starchy.

The cauliflower absorbs the flavors of the other ingredients in this dish, so while you don’t feel like you’re eating rice, you definitely don’t feel like you’re eating cauliflower. I don’t even like the taste of cauliflower (or the funky smell), but I can’t stop eating this fried rice. And just like the real deal, it tastes even better cold the next day. 

If you’ve also broken up with carbs recently, let this faux fried rice help you through the hard times.


Mock Fried Rice
Prep time

Cook time

Total time


One head of cauliflower yields about 3 cups of “rice.”
Serves: 4

  • 1 head of cauliflower, leaves trimmed and cut in half
  • 1 tbsp olive oil or coconut oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 2 cups frozen peas and carrots (or any mixed vegetables), thawed
  • ¼ cup soy sauce or tamari (gluten free soy sauce alternative)
  • 1 tsp toasted sesame oil
  • 2 large eggs, beaten
  • Salt to taste

  1. To rice the cauliflower: 1) chop into florets and pulse in a food processor until fine or 2) hold each half of the cauliflower by the core and grate with a box grater. Discard the core.
  2. Place riced cauliflower in the fridge to chill for at least an hour.
  3. Heat oil in a large saute pan over medium heat.
  4. Add the onion and garlic and saute until the onion is translucent.
  5. Add the cauliflower, veggies, soy sauce and sesame oil. Mix well and cook for 5 minutes to soften the cauliflower.
  6. Push cauliflower mixture to one side of the pan. Add eggs to empty side of pan and scramble, gently breaking up with a wooden spoon.
  7. Once the eggs have set, combine with “rice.”
  8. Salt to taste, if desired (you won’t need much because of the soy sauce). Serve warm.


Leave a Comment

{ 8 comments… read them below or add one }

Stefanie @ Sarcastic Cooking February 26, 2013 at 7:36 pm

Youy and I are sooooo on the same page these days! I just made a spicy cauliflower cous cous!!! Cauliflower is an amazing vegetable!


Anneli (Delicieux) March 1, 2013 at 7:42 am

Super cool idea. I love it. Definitely one for when I am watching the carbs (which is most of the time!)


Kerry March 5, 2013 at 12:39 pm

Thanks, Anneli! It is a pretty good substitute for the real thing :)


Katie Carzoli March 17, 2013 at 10:15 pm

OK – I finally made this and it was not only absolutely delicious, but also really fast and simple! Thanks for the recipe :)


Kerry April 7, 2013 at 11:01 am

Glad you enjoyed it, Katie! Much easier than making real rice :)


Yum Yucky March 20, 2013 at 1:22 pm

holy WOW! I need this mockery in my stomachs right away. It looks awesome.


Kerry April 7, 2013 at 11:00 am

It’s so good! Let me know how you like it :)


Courtney Douglas January 10, 2014 at 10:35 pm

Hey Kerry! I made this tonight and it was fabulous! My husband couldn’t stop saying how delicious it was, and that he couldn’t believe it was cauliflower. Thanks for sharing! I look forward to trying some of your other recipes.


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