gluten free fried riced cauliflower in a pan

Fried Riced Cauliflower – EggFree

Here is a recipe for Gluten, Egg & Vinegar Free Fried Riced Cauliflower. An easy, quick, tasty and, vegan side dish to accompany your Asian dishes.

The other day, I went grocery shopping and found a bag of Cauliflower Rice on display. So I decided to try it to see how it tastes. The taste turned out to be pretty good for a faux rice. So I decided to share this Gluten, Egg & Vinegar Free Fried Riced Cauliflower recipe.

I took the recipe on the bag as guideline and added my own spin to it. I used my basic go to recipe for fried rice and mix it with instructions on the bag.

Add your favorite protein to make it a complete meal or check out the following dishes to serve with the cauliflower:

Making riced cauliflower egg free

I have not used eggs in this recipe so that it is egg free. If you are OK with eggs you can add them for some protein in the dish.

Vinegar free cauliflower rice

As my children cannot have vinegar I have used lemon juice instead of vinegar to make it vinegar free. Substitute 1 tablespoon of lemon juice for each tablespoon of vinegar.

What vegetables to use

I have used just onions, green onions and carrots. You can also add your favorite veggies such as corn or peas as well as cabbage. You can use both fresh or frozen.

How to cut the vegetables

Chop the vegetables roughly. I have used mini carrots so I sliced them instead of chopping.

Gluten & Egg Free Fried Riced Cauliflower

Course: Side DishCuisine: Asian, ChineseDifficulty: Easy


Prep time


Cooking time





Gluten, Egg & Vinegar Free Fried Riced Cauliflower. An easy, quick and tasty vegan side dish to accompany your Chinese dishes.

Recipe Contains:

recipe contains sesame warning iconrecipe contains soy warning
For substitutions see notes below


  • 1 tablespoon olive oil

  • 1 tablespoon dairy free butter

  • 6 cloves garlic, minced

  • 1/2 cup onion, diced

  • 1/2 cup carrots, diced

  • 1 pack riced cauliflower

  • salt and pepper to taste

  • 1 teaspoon soy sauce

  • 1 teaspoon lemon juice

  • Garnish
  • 1 teaspoon sesame oil

  • 3 green onion stalks


  • Heat 1 teaspoon olive oil on medium heat. Add minced garlic, cook until fragrant, do not brown.
  • Now add carrots, onions, cook for 2 minutes.sauteing chopped onions and carrots
  • Add the cauliflower and saute for two 2 minutesadding in riced cualiflower
  • Add soy sauce and lemon juice, season with salt and pepper. Cook for another 1 minute.
  • Sprinkle sesame oil and the spring onion. Cover and simmer for 5 minutes on low onion sprinkled over riced cauliflower

Recipe Video

Cook’s Notes

  • Always adjust seasoning to your taste
  • simply leave out or use salt, if you are allergic to soy sauce
  • leave out sesame oil if you are allergic

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 7g 11%
    • Saturated Fat 1g 5%
  • Sodium 180mg 8%
  • Amount Per Serving% Daily Value *
  • Potassium 120mg 4%
  • Total Carbohydrate 6g 2%
    • Dietary Fiber 1g 4%
    • Sugars 2g
  • Protein 1g 2%
  • Vitamin A 119%
  • Vitamin C 15%
  • Calcium 18%
  • Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Rating: 2 out of 5.


  1. This is the perfect side dish! I’m in love with all the flavors in this dish, and I love that it pairs so nicely with just about everything!

  2. Made this recipe a few nights ago and we love it! I love being able to use healthy alternatives and it’s so tasty! Definitely making this a lot more!

  3. I love cauliflower rice and have made it from scratch (it was a lot of work), so it’s good to know you can buy it too! This recipe sounds delicious!

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