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Low-Carb Egg & Cauliflower 'Rice' with a Touch of Rice

Prep 15 min Cook 10 min Difficulty 2/5

Easy low-carb egg and cauliflower 'rice' with a hint of white rice—ready in 25 minutes, gluten-free option included.

Why this recipe works

This simple stir-fry pairs scrambled eggs with cauliflower "rice" and just a quarter cup of cooked white rice for texture. It's suited to anyone wanting a quick, lower-carb meal that still has a little traditional rice comfort. Perfect for busy weeknights or fast morning meals, it takes about 25 minutes total and uses pantry-friendly seasonings.

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Key takeaways

Ready in ~25 minutes with minimal ingredients
Keeps carbs low while adding a small rice bite
Easy swaps for flavor or lower carbs

Recipe guide

This simple stir-fry pairs scrambled eggs with cauliflower "rice" and just a quarter cup of cooked white rice for texture. It's suited to anyone wanting a quick, lower-carb meal that still has a little traditional rice comfort. Perfect for busy weeknights or fast morning meals, it takes about 25 minutes total and uses pantry-friendly seasonings.

A quick stir-fry that keeps carbs low while preserving a touch of real rice.

  • Ready in ~25 minutes with minimal ingredients
  • Keeps carbs low while adding a small rice bite
  • Easy swaps for flavor or lower carbs

Ingredients & Prep (15 min)

Ingredients: 2 large eggs, 1/4 cup cooked white rice, 2 cups cauliflower rice, 1 tbsp neutral oil, 1 scallion (sliced), 1 tsp gluten-free tamari, 1/4 tsp salt, 1/8 tsp black pepper. Prep: rinse cauliflower rice if packaged and pat dry; beat eggs with salt and pepper.

Quick Cook Steps (10 min)

Heat oil in a large skillet over medium-high. Add cauliflower rice and cook 3–4 minutes until softened. Push rice to one side, pour in beaten eggs and scramble until nearly set. Stir eggs into cauliflower, add cooked white rice and tamari, cook 1–2 minutes until heated through. Fold in scallion and adjust seasoning.

Tips & Variations

For fluffier cauliflower, cook covered 2 minutes before stirring. Make it lower-carb by omitting the 1/4 cup rice and adding 1–2 tbsp water while cooking to steam. Add a splash of sesame oil or crushed red pepper for flavor.

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

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FAQs

Can I store leftovers and how long will they keep? Yes—cool completely, pack airtight, and refrigerate up to 3 days. Reheat gently in a skillet over low heat to avoid rubbery eggs.
What can I substitute for the 1/4 cup cooked white rice? Use 2 tbsp cooked brown rice or skip the rice for lower carbs; increase cauliflower rice by 1/4 cup if omitting rice.
Any seasoning swaps for tamari or dietary adjustments? Use coconut aminos or reduced-sodium soy sauce instead of tamari; the recipe is already gluten-free with tamari specified.