My Favorite Easy Cauliflower Fried Rice (with Frozen Veggies!)

This Easy Cauliflower Fried Rice has become our go-to for a reason. It delivers all the savory, comforting satisfaction of your favorite takeout dish but is packed with nutritious vegetables and comes together in less than 30 minutes. It’s the kind of meal that makes you feel good from the inside out, without ever feeling like you’re missing out.

Why This Recipe Works

I could talk about this recipe all day, but here’s why I think you’ll fall in love with it too:

• Amazing Flavor, Minimal Effort: The combination of fresh ginger, garlic, and savory coconut aminos creates a sauce that tastes like it has been simmering for hours, but it all happens in one pan.
• Quick & Weeknight-Friendly: Using frozen riced cauliflower and a medley of frozen vegetables is the ultimate shortcut. It drastically cuts down on prep time, making this a realistic dinner even on the busiest days.
• Healthy & Adaptable: This dish is naturally low-carb, gluten-free, and dairy-free, but it’s easy to customize. You can throw in any protein you like or use up whatever vegetables are lingering in your crisper drawer.

What You’ll Need

The ingredient list is simple and full of pantry staples. Here’s a quick look at the key players:

• Riced Cauliflower: Fresh or frozen works great here! Using frozen is a huge time-saver and means you can make this anytime.
• Frozen Mixed Vegetables: A classic blend of peas, carrots, and green beans is perfect, and using them straight from the freezer makes this recipe incredibly easy.
• Eggs & Egg Whites: A combination of whole eggs and egg whites gives you that classic fried rice texture while bumping up the protein.
• Coconut Aminos: This is my secret weapon! It’s a gluten-free, slightly sweeter alternative to soy sauce. If you only have soy sauce or tamari, that works too—just start with a little less, as they can be saltier.
• Aromatics: Fresh ginger and garlic are non-negotiable for that authentic, fragrant flavor.
• Toasted Pepitas: The toasted pumpkin seeds add a fantastic crunch that takes this dish over the top. Please don’t skip them if you can!

Step-by-Step Instructions

1. Build Your Flavor Base: Start by heating the avocado oil in a large wok or sauté pan over medium-high heat. Add the diced onion with a pinch of salt and cook for a few minutes until it starts to soften. Then, stir in the minced garlic and grated ginger and cook for just another minute until you can smell that amazing aroma.
2. Add Some Color: Toss in the diced red bell pepper and stir-fry for 2-3 minutes. You want it to get bright and slightly tender but still have a little bite.
3. Toast the Cauliflower: Now, add the riced cauliflower. Stir it constantly for a few minutes. Toasting the cauliflower rice is key to preventing a soggy result and gives it a wonderful, nutty flavor.
4. Cook the Veggies: Pour in the frozen vegetables, coconut aminos, and turmeric. Give everything a good stir, then cover the pan and let it cook for 6-8 minutes until the cauliflower is tender. If the pan looks a bit dry, a splash of broth creates steam to cook the veggies perfectly.
5. Scramble the Eggs: Whisk the eggs and egg whites together. Push the vegetable mixture to one side of the pan and pour the eggs into the empty space. This in-pan scramble is my favorite trick—it saves you from washing another dish! Let the eggs set for a moment before scrambling them into soft ribbons.
6. Bring It All Together: Gently fold the cooked eggs into the cauliflower rice mixture. Stir in most of the sliced scallions, saving a few for the top. Give it a final taste and add more salt or pepper if you think it needs it. Serve it up hot, sprinkled with the rest of the scallions and the toasted pepitas.

Expert Tips for Success

• Storage: Have leftovers? They’ll keep in an airtight container in the fridge for up to 3 days. To keep it from getting watery, I like to press a small piece of plastic wrap directly onto the surface of the rice before putting the lid on.
• Fun Substitutions: This recipe is a great template! Add cooked shrimp, diced chicken, or crispy tofu for extra protein. No pepitas? Toasted sunflower seeds or chopped cashews are also delicious.
• Troubleshooting Wet Rice: If your cauliflower rice seems too wet at the end (this can happen with some frozen brands), don’t worry! Just turn the heat up to high for the last minute of cooking and stir constantly. The excess moisture will evaporate right off.

Serving & Pairing Ideas

This is a true one-pan wonder that works beautifully as a standalone meal. It’s hearty, filling, and packed with everything you need.

If you want to serve it as a side dish, it pairs wonderfully with simple proteins like grilled chicken, baked salmon, or seared shrimp. For a cozy night in, it’s all you need in a bowl. A glass of crisp white wine or a light lager is the perfect beverage to go alongside it.