Mock Fried Rice

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.



  1. Katie Carzoli says

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

  2. Courtney Douglas says

    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.

  3. Rick F says

    Made this for the first time for three of us. Everyone loved it! Skipped the eggs as I served it with fish and didn’t need the protein. Used carrots, onions and a bit of red bell pepper (all diced). Skipped the salt, and let everyone use soy sauce if they we so inclined. (2 of 3 didn’t use it and said it didn’t need it). This will be making a return visit to our table soon. For those of you who haven’t tried mock mashed potatoes and pizza crust using cauliflower you HAVE TO!

  4. Cheri says

    My dental assistant told me about this recipe this afternoon. My husband and I made it for dinner. It was delicious; I will definitely make it again. Thanks so much. Jo

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