Gluten-Free Cauliflower Egg Fried Rice
By the Gluten Free Recipes team ·
Transform your breakfast with this vibrant and flavorful cauliflower egg fried rice. Tender cauliflower florets are stir-fried with fluffy scrambled eggs and savory seasonings for a satisfying and wholesome start to your day.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 10 ingredients — including cauliflower florets, eggs, sesame oil — and walks through 6 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cauliflower Egg Fried Rice: When preparing this breakfast recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cauliflower Egg Fried Rice: This recipe is naturally gluten-free, relying on cauliflower as a base and using certified gluten-free soy sauce or tamari. It avoids all gluten-containing grains.
Ingredients
- 4 cups cauliflower florets, riced
- 2 large eggs
- 2 tbsp sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 3 tbsp gluten-free soy sauce or tamari
- 1 tsp rice vinegar
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh cilantro or green onions, for garnish
Instructions
- 1
Prepare the cauliflower by ricing it in a food processor or by finely chopping it into small pieces, resembling rice grains. Whisk the two large eggs in a small bowl with a pinch of salt and pepper, then set aside. Chop the onion, mince the garlic, and grate the ginger, ensuring all aromatics are ready for the pan.
- 2
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the chopped onion and sauté for about 3-4 minutes, until it begins to soften and turn translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn them.
- 3
Push the onion, garlic, and ginger to one side of the skillet. Pour the whisked eggs into the empty side and scramble them until just set, about 1-2 minutes. Once cooked, break the scrambled eggs into smaller pieces and mix them with the aromatics.
- 4
Add the riced cauliflower to the skillet and stir-fry for about 5-7 minutes, until the cauliflower is tender-crisp and slightly softened. It should still have a slight bite and not be mushy.
- 5
Pour the gluten-free soy sauce or tamari and rice vinegar over the cauliflower mixture. Add the red pepper flakes, if using, and stir everything together well to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld and the cauliflower to absorb the sauce.
- 6
Taste and adjust seasoning if needed. Serve the cauliflower egg fried rice hot, garnished with chopped fresh cilantro or green onions for a burst of freshness and color.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
