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Low‑Carb Egg & Cauliflower 'Rice' (with a Touch of Rice)

Prep 15 min Cook 10 min Difficulty 2/5

Simple low‑carb cauliflower "rice" with scrambled eggs and a touch of white rice—ready in 25 minutes, gluten‑free option with tamari.

Why this recipe works

This is a quick low‑carb skillet of scrambled eggs and cauliflower "rice" with a small amount of white rice for a familiar texture. It suits anyone wanting a fast, lower‑carb meal that still feels like fried rice. Prep is short and the technique focuses on keeping the cauliflower tender, eggs soft, and flavors simple—great for busy weeknights or meal prep.

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Key takeaways

Ready in about 25 minutes total.
Mostly cauliflower rice with just 1/4 cup white rice for texture.
Easy swaps: add protein or extra veg; stores 3 days refrigerated.

Recipe guide

This is a quick low‑carb skillet of scrambled eggs and cauliflower "rice" with a small amount of white rice for a familiar texture. It suits anyone wanting a fast, lower‑carb meal that still feels like fried rice. Prep is short and the technique focuses on keeping the cauliflower tender, eggs soft, and flavors simple—great for busy weeknights or meal prep.

A fast, low‑carb skillet meal that keeps a little real rice for texture.

  • Ready in about 25 minutes total.
  • Mostly cauliflower rice with just 1/4 cup white rice for texture.
  • Easy swaps: add protein or extra veg; stores 3 days refrigerated.

Ingredients

Ingredients (serves 1–2): 2 large eggs; 2 cups cauliflower rice (fresh or thawed frozen); 1/4 cup cooked white rice; 1 tbsp neutral oil; 1 stalk scallion, sliced; 1 tsp gluten-free tamari; 1/4 tsp salt; 1/8 tsp black pepper. Notes: scale quantities for more servings.

Quick method

Heat oil in a nonstick skillet over medium. Whisk eggs with salt and pepper; scramble gently until just set, then transfer to a plate. Add cauliflower rice and cook 3–4 minutes, stirring, until tender. Stir in cooked white rice and warm 1–2 minutes. Return eggs, break into bite-sized pieces, toss with tamari, taste and adjust seasoning, then top with scallion.

Serving, swaps, and storage

Variations: add grated carrot or peas for color (low amounts keep carbs low). Make it spicy with chili flakes or a drizzle of sesame oil. To bulk it up, add diced cooked chicken or tofu. Store leftovers up to 3 days in the fridge; reheat briefly in a skillet.

Ingredients

  • 2 large eggs
  • 1/4 cup cooked white rice
  • 2 cups cauliflower rice
  • 1 tbsp neutral oil
  • 1 stalk scallion, sliced
  • 1 tsp gluten-free tamari
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

  1. Heat oil in a nonstick skillet over medium heat.
  2. Whisk eggs with salt and pepper until lightly beaten.
  3. Pour eggs into skillet and scramble gently until just set, then transfer to a plate.
  4. Add cauliflower rice to the skillet and cook 3–4 minutes, stirring, until tender.
  5. Stir in cooked white rice and cook 1–2 minutes to warm through.
  6. Return scrambled eggs to the skillet and break into bite-sized pieces, tossing to combine.
  7. Drizzle tamari over the mixture and stir to evenly coat.
  8. Taste and adjust seasoning with a pinch more salt or pepper if needed.
  9. Serve topped with sliced scallion.

FAQs

Can I use leftover cooked rice? Yes. Use leftover steamed or refrigerated cooked white rice; a 1/4 cup adds a little texture without many carbs.
What can I substitute for tamari? No, tamari is intentionally added for salty umami; omit or replace with 1 tsp soy sauce or a pinch of salt for gluten-free or low-sodium needs.
How do I keep cauliflower rice from getting soggy? Cook cauliflower rice until tender but not mushy (3–4 minutes). Overcooking makes it soggy; high heat and stirring help evaporate moisture quickly.