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Mushroom Cauliflower Fried Rice Recipe

ByLily
Jump to Recipe· 4.7 from 32 reviews

I’m so excited to share this Mushroom Cauliflower Fried Rice Recipe with you! It’s one of those dishes that feels like a cozy hug in a bowl — full of savory mushrooms, fresh cauliflower rice, and a little kick from sriracha that keeps things interesting. What I love most is how quickly it comes together, making it perfect for busy weeknights or whenever you want something that’s both comforting and healthy.

Plus, this recipe is super versatile and totally forgiving, which means if you follow along, you’ll end up with a delicious, satisfying meal. Whether you’re cutting back on carbs or just looking for a veggie-packed alternative to classic fried rice, this Mushroom Cauliflower Fried Rice Recipe is going to become your new go-to. Trust me, it’s absolutely worth trying!

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Why This Recipe Works

  • Quick & Easy: You can have this wholesome fried rice on the table in under 30 minutes – perfect for hectic days.
  • Flavor-Packed: The combination of soy sauce, sesame oil, and sriracha packs big umami and um, just the right amount of spice.
  • Healthy Swap: Using cauliflower rice instead of traditional rice keeps it light and gluten-free without sacrificing that fried rice feel.
  • Versatile: Great on its own or as a side, and you can easily customize with your favorite veggies or proteins.
A white bowl filled with a mix of cooked brown rice, sliced light brown mushrooms, diced red bell peppers, and chopped green onions on top, held gently by two woman's hands. The rice and mushrooms form the base layer with a soft, slightly oily texture, scattered evenly with small pieces of red bell pepper adding bright red spots throughout. Thinly sliced green onions with a fresh green color are sprinkled on top, adding a fresh and crunchy look. The bowl is set against a dark cloth background with hints of a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Mushroom Cauliflower Fried Rice Recipe plays a special role, creating a balance of flavor, texture, and nutrition. From the earthy mushrooms to the zesty rice vinegar, these are the building blocks of a meal you’ll want to make again and again.

  • Sesame oil: Adds a nutty aroma that’s essential in Asian-inspired dishes and helps sauté flavors deeply.
  • Garlic: Fresh garlic gives a wonderful pungent base — don’t skimp on it!
  • Green onion: The whites cook down to add mild oniony sweetness, while the greens bring fresh color and crunch at the end.
  • Red pepper: Brings just a touch of sweetness and vibrant color to brighten the dish.
  • White mushrooms: Their meaty texture soaks up the sauces and give the fried rice a satisfying chew.
  • Soy sauce: The salty backbone with umami depth, balancing the mild cauliflower flavor.
  • Sriracha: For that gentle heat that wakes up your taste buds – adjust to your comfort level.
  • Rice vinegar: Lifts the dish with a touch of tanginess, keeping it from feeling too heavy.
  • Cauliflower rice: The star of the show – low-carb, light, and a brilliant rice substitute that cooks fast.
  • Black pepper & salt: Simple seasonings that you’ll want to tweak to make this dish your own.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Mushroom Cauliflower Fried Rice Recipe is how easy it is to adjust. You can amp up the spice, swap out veggies, or even add proteins to suit your mood or pantry. Personalizing it helps make the dish truly yours, and I encourage you to play around with it.

  • Variation: I sometimes add diced tofu or scrambled eggs for extra protein – it works like a charm and rounds out the meal.
  • Spicy or mild: Don’t hesitate to tweak the sriracha amount — I usually start small and add more if I’m sharing with folks who like heat.
  • Veggie swaps: Feel free to toss in chopped carrots, snap peas, or broccoli florets if you want more color and crunch.
  • Make it gluten-free: Just be sure to use tamari instead of soy sauce to keep things safe for gluten-sensitive friends.

Step-by-Step: How I Make Mushroom Cauliflower Fried Rice Recipe

Step 1: Sauté the Aromatics

Heat your wok or large skillet over medium-high, then add the sesame oil. When it’s shimmering, toss in the chopped garlic. You’ll want to sauté it for about a minute or until it starts to turn golden and smell incredible — keep a close eye so it doesn’t burn! This step is crucial for building that deep, fragrant flavor base.

Step 2: Cook the Veggies

Next, add the white parts of the green onions, red pepper, and sliced mushrooms. Turn the heat up a little and stir-fry for about 3 minutes. You’ll notice the mushrooms release moisture, then start to brown — that’s exactly what you want. This gives the dish a lovely caramelized flavor and texture contrast.

Step 3: Add the Sauces

Pour in the soy sauce, rice vinegar, and sriracha. Give everything a good mix so the veggies soak up those tasty sauces. Bring the flavors together here — this is where the magic really starts to happen.

Step 4: Stir in the Cauliflower Rice

Lower the heat and add the cauliflower rice, then season with salt and black pepper. Toss everything to combine well. The cauliflower rice will absorb the flavors slowly and pick up a slightly toasted texture. Keep stirring gently so it cooks evenly without getting mushy.

Step 5: Finish Cooking

Once mixed, turn the heat back up to medium-high and stir-fry for 5 to 6 minutes. This step eliminates any raw cauliflower taste and gives your fried rice a nice, slightly crisp bite — my favorite texture! Just be sure not to overcook it or your dish can get soggy.

Step 6: Garnish and Serve

Remove from heat and sprinkle with the green parts of the chopped spring onions. Serve immediately while it’s hot and aromatic — you’re ready to enjoy this wholesome, veggie-packed feast!

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Tips from My Kitchen

  • Don’t Overcrowd the Pan: Cooking in batches if needed keeps the mushrooms nicely browned instead of stewing.
  • Use Fresh Cauliflower Rice: I find fresh or well-drained frozen cauliflower rice gets the best texture without excess water.
  • Keep the Heat Up: High heat at the end ensures you get that authentic “fried” taste and prevents sogginess.
  • Adjust Spice Gradually: Add sriracha a little at a time to avoid overpowering the dish – you can always add more!

How to Serve Mushroom Cauliflower Fried Rice Recipe

A close-up image shows a white bowl filled with fried rice mixed with mushrooms, red bell pepper pieces, and chopped green onions all over. The fried rice is light brown, with textures of soft cooked grains and tender vegetable chunks spread evenly throughout. A woman's hand is holding the bowl from the bottom while the other woman's hand is holding a fork digging into the rice on the top right side. The bowl sits on a dark surface with some green onion pieces scattered around, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this fried rice with extra sliced green onions for crunch and a fresh pop of color. Sometimes, a sprinkle of toasted sesame seeds or a drizzle of additional sesame oil takes it to the next level. If you like, a few chopped fresh cilantro leaves also bring a lovely fresh note.

Side Dishes

This Mushroom Cauliflower Fried Rice pairs beautifully with simple steamed dumplings or a side of roasted tofu for extra protein. I’ve also enjoyed it alongside a crisp cucumber salad or quick pickled vegetables to contrast the warmth and richness.

Creative Ways to Present

For a fun twist, I’ve served this in individual carved-out bell peppers or small lettuce cups as finger food at gatherings. It’s delightful that way and adds a celebratory vibe when you want to impress without too much fuss.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. When you reheat, keep it in a pan over medium heat rather than the microwave to help maintain the texture and avoid sogginess.

Freezing

Freezing this fried rice works well if you flash freeze it first on a baking sheet, then transfer to a freezer-safe bag or container. It can last about 1 month frozen. Just thaw overnight and reheat thoroughly in a skillet.

Reheating

Reheat with a little drizzle of sesame oil in a hot pan, stirring often to prevent sticking and revive the flavors. This method keeps your Mushroom Cauliflower Fried Rice Recipe tasting fresh and prevents the cauliflower from becoming too soft.

FAQs

  1. Can I use regular rice instead of cauliflower rice?

    Absolutely! While this recipe is designed for cauliflower rice as a low-carb option, you can swap in cooked regular rice. Just reduce cooking time when adding the rice since it’s already cooked. Keep in mind the texture and nutrition will be different, but the flavors still shine.

  2. How spicy is this Mushroom Cauliflower Fried Rice Recipe?

    The recipe calls for 2 teaspoons of sriracha, which offers a moderate spicy kick. You can easily adjust this up or down based on your heat preference — start with less and add more as you go!

  3. Can I make this recipe vegan?

    Yes! This Mushroom Cauliflower Fried Rice Recipe is naturally vegan since it uses plant-based ingredients. Just double-check that your soy sauce is vegan-friendly and avoid adding animal proteins unless you want to.

  4. What’s the best way to prevent soggy cauliflower rice?

    Cooking on high heat and stirring frequently helps evaporate moisture quickly. Also, make sure your cauliflower rice is well drained if using frozen, and don’t cover the pan while cooking.

Final Thoughts

This Mushroom Cauliflower Fried Rice Recipe is one of my favorite quick dinners that feels indulgent but is actually pretty light. It’s flexible, packed with flavor, and uses humble ingredients you probably already have around. I hope you enjoy making it as much as I do, and it eventually becomes a staple for your weeknight meal rotation like it is in mine!

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Mushroom Cauliflower Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 32 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Carb, Vegetarian
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Description

This Mushroom Cauliflower Fried Rice is a flavorful, low-carb alternative to traditional fried rice, featuring sautéed mushrooms, cauliflower rice, and a blend of soy sauce, sriracha, and rice vinegar for a deliciously savory and slightly spicy dish that’s perfect for a quick and healthy meal.

Ingredients

Units Scale

Main Ingredients

  • 1.5 tablespoon sesame oil
  • 6-7 large garlic cloves chopped
  • 5 stalks green onion chopped, white and green parts separated
  • 1 large red pepper chopped
  • 8 oz white mushrooms sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons sriracha
  • 2 teaspoons rice vinegar
  • 16 oz cauliflower rice (about 3.5 to 4 cups)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Heat the oil: Heat sesame oil in a wok on medium-high heat until hot.
  2. Sauté garlic: Add chopped garlic and sauté for about a minute until it starts changing color, releasing its aroma.
  3. Cook vegetables: Add white parts of the green onion, chopped red pepper, and sliced mushrooms. Cook for around 3 minutes on high heat until mushrooms release their moisture and turn golden brown.
  4. Add sauces: Stir in soy sauce, rice vinegar, and sriracha, mixing well to coat the vegetables evenly.
  5. Add cauliflower rice: Lower the heat, add cauliflower rice along with salt and black pepper. Toss everything together to combine.
  6. Finish cooking: Increase the heat back to medium-high and cook for 5 to 6 minutes, stirring frequently to prevent sogginess, until the cauliflower rice loses its raw taste and is cooked through.
  7. Garnish and serve: Remove from heat, garnish with the green parts of the chopped green onions, and serve immediately.

Notes

  • Use fresh or store-bought cauliflower rice to save prep time.
  • Adjust sriracha according to your preferred spice level.
  • Keep the heat high when cooking cauliflower rice to avoid sogginess.
  • For more protein, add cooked tofu or scrambled eggs as preferred.
  • Use low-sodium soy sauce for a reduced salt version.

Nutrition

  • Serving Size: 1 serving
  • Calories: 220 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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