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Mushroom Cauliflower Fried Rice Recipe

BySarah
Jump to Recipe· 4.4 from 48 reviews

I’m so excited to share this Mushroom Cauliflower Fried Rice Recipe with you because it’s one of those dishes that feel indulgent and light at the same time. Seriously, it’s packed with flavor and texture from the garlic, mushrooms, and that satisfying crunch from the cauliflower rice. Plus, it comes together faster than you’d think, so it’s perfect for a quick weeknight dinner or whenever you’re craving something healthy but ridiculously tasty.

What makes this Mushroom Cauliflower Fried Rice Recipe really special is how it balances the earthiness of mushrooms with the zing from sriracha and rice vinegar. I love making it when I want a veggie-forward meal that doesn’t skimp on flavor, and honestly, it’s so easy to switch up with whatever you have on hand. Trust me, once you try it, it’ll become your go-to when you want something cozy but light!

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Why This Recipe Works

  • Flavor-Packed Yet Light: Using cauliflower rice keeps the dish filling but low-carb and fresh.
  • Quick and Simple: It takes under 30 minutes to whip up, making it a busy weeknight hero.
  • Versatile Ingredients: Mushrooms, garlic, and peppers add layers of texture and bold flavors you can easily tweak.
  • No Fuss Technique: Minimal steps mean you can focus on getting the right heat and seasoning for the best results.
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 key role in creating a fantastic balance of flavors and textures. When shopping, I recommend grabbing fresh mushrooms and pre-riced cauliflower to save on prep time without sacrificing quality.

  • Sesame oil: Adds a nutty aroma that’s classic in fried rice dishes and helps bring everything together.
  • Garlic cloves: Fresh chopped garlic creates that savory backbone; don’t skip it.
  • Green onion: Separating the white and green parts lets you build layers, with whites cooking and softening, and greens freshening the final dish.
  • Red bell pepper: Offers a nice vibrant color and sweet crunch that contrasts the tender mushrooms.
  • White mushrooms: Provide earthiness and umami while releasing moisture that helps cook the cauliflower.
  • Soy sauce: Brings salty depth and rounds out the veggies beautifully.
  • Sriracha: Adds that gentle kick and smoky heat—adjust to your spice comfort level.
  • Rice vinegar: Offers a subtle tang that brightens every bite.
  • Cauliflower rice: The star of the show, it’s a lighter alternative to regular rice with a mild flavor perfect for soaking up sauces.
  • Black pepper and salt: Essential seasonings that coax out all the natural flavors in the dish.
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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.

Tweak to Your Taste

This Mushroom Cauliflower Fried Rice Recipe is like a blank canvas—you can easily tweak it to highlight your favorite flavors or dietary needs. I often switch up the veggies or adjust the spice level depending on my mood or what’s in my fridge.

  • Variation: Once, I added diced tofu for extra protein and got rave reviews from my family. It soaks up the sauce perfectly!
  • Lower Spice: If sriracha’s too bold, cut back or swap it for a mild chili paste.
  • Make it Vegan: Check your soy sauce to ensure it’s vegan-friendly, and skip any animal-based add-ins for a plant-powered meal.
  • Add More Veggies: Feel free to toss in shredded carrots, snap peas, or baby corn for extra crunch and color.

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

Step 1: Infuse the Oil With Garlic

Start by heating the sesame oil in your wok or large skillet over medium-high heat. Once the oil is hot and shimmering, toss in the chopped garlic and sauté it for about one minute. You want to smell that beautiful garlic aroma but be careful not to let it burn and turn bitter—so keep an eye on it and stir frequently.

Step 2: Sauté Mushrooms, Peppers, and Onion Whites

Next, add the white parts of the green onion, the chopped red bell pepper, and sliced mushrooms. Crank up the heat and cook everything for around 3 minutes, stirring often. The mushrooms will release their moisture and start to brown, creating those savory caramelized edges we all love. This step builds incredible flavor, so patience here pays off.

Step 3: Mix in Sauces and Seasonings

Once the veggies are softened and fragrant, pour in the soy sauce, rice vinegar, and sriracha. Stir well so that every bite will have that perfect balance of salty, tangy, and spicy notes.

Step 4: Add Cauliflower Rice and Cook Through

Lower the heat slightly and add your cauliflower rice to the wok. Season with salt and black pepper, then toss everything thoroughly to combine. After mixing, increase the heat back to medium-high and cook for about 5 to 6 minutes. Keep stirring often so the cauliflower rice cooks evenly but doesn’t get mushy. The goal is to lose that raw flavor without sacrificing texture.

Step 5: Garnish and Serve!

Finally, sprinkle the green parts of the chopped green onion on top for a burst of freshness and a gorgeous pop of color. Serve this straight from the wok and enjoy all the wonderful flavors you just created. It’s honestly delicious on its own or paired with your favorite protein.

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Pro Tips for Making Mushroom Cauliflower Fried Rice Recipe

  • Use High Heat: Keeping your pan hot helps prevent soggy cauliflower and gets a nice light sear.
  • Don’t Overcrowd the Pan: If your wok is too full, the veggies steam instead of sauté, so cook in batches if needed.
  • Taste and Adjust: After everything cooks, adjust salt, pepper, or sriracha for your perfect flavor balance.
  • Keep Cauliflower Texture: Avoid overcooking to ensure it stays slightly firm and doesn’t turn mushy.

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 personally love topping this fried rice with some extra chopped green onions for freshness and a handful of toasted sesame seeds for a subtle crunch. Sometimes, I sprinkle crushed peanuts for a fun texture contrast, or drizzle a bit more sriracha if I’m feeling spicy!

Side Dishes

This dish is fantastic as a main on its own, but if you want to round out your meal, I like pairing it with steamed edamame, a simple cucumber salad, or even some crispy tofu bites. These sides keep the meal balanced while complementing the flavors.

Creative Ways to Present

For a special dinner, try serving the Mushroom Cauliflower Fried Rice Recipe in individual mini bell pepper bowls or hollowed-out tomato cups. It makes for a vibrant presentation that’s sure to impress guests and adds a pop of color to your table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge, where they keep well for up to 3 days. Just give it a good stir before reheating to help redistribute the flavors.

Freezing

I’ve frozen this fried rice a couple of times with decent results. Pack it in freezer-safe containers or bags and thaw overnight in the fridge before reheating. The texture softens slightly, but it’s still a solid quick meal option.

Reheating

For best texture, I reheat leftovers in a hot skillet over medium heat rather than the microwave. This revives some of the crispness and keeps the flavors fresh without ending up mushy.

FAQs

  1. Can I use fresh cauliflower instead of store-bought cauliflower rice?

    Absolutely! If you prefer, pulse fresh cauliflower florets in a food processor until they resemble rice-sized pieces. Just make sure to drain any excess moisture before cooking to avoid sogginess.

  2. Is this Mushroom Cauliflower Fried Rice Recipe gluten-free?

    Yes, it can be gluten-free as long as you use gluten-free soy sauce or tamari. Always double-check your labels to be sure!

  3. Can I add eggs to this recipe for extra protein?

    Definitely! You can scramble a couple of eggs in the wok before adding the cauliflower rice, or push the veggies aside and cook eggs in the same pan to mix in afterwards for an authentic fried rice feel.

  4. How do I prevent the cauliflower rice from getting mushy?

    The key is to cook on high heat and avoid overcrowding the pan. Stir frequently and cook just until the cauliflower rice is tender but still slightly firm to the bite.

Final Thoughts

There’s just something so comforting yet light about this Mushroom Cauliflower Fried Rice Recipe that keeps me coming back to it. It’s one of those dishes that feels fancy enough for guests but simple enough for a lazy weeknight. I hope you enjoy making it and find it as satisfying and flavorful as I do—it’s a great way to eat more veggies without missing out on taste. Give it a try and let me know how you customize it to your taste!

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Mushroom Cauliflower Fried Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 48 reviews
  • Author: Sarah
  • 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
Print Recipe

Description

A flavorful and healthy Mushroom Cauliflower Fried Rice recipe that combines fresh vegetables, aromatic garlic, and a tangy sauce, all stir-fried to perfection in sesame oil. This low-carb alternative to traditional fried rice is quick to prepare and full of texture and taste.

Ingredients

Units Scale

Main Ingredients

  • 1.5 tablespoon sesame oil (22 ml)
  • 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 (adjust to taste)
  • 2 teaspoons rice vinegar
  • 16 oz cauliflower rice (approximately 3.5 to 4 cups, store bought)
  • 1/4 teaspoon black pepper (or more to taste)
  • 1/2 teaspoon salt (or to taste)

Instructions

  1. Heat Oil and Sauté Garlic: Heat sesame oil in a wok over medium-high heat. Once hot, add chopped garlic and sauté for about one minute until it starts to change color and becomes fragrant.
  2. Add Vegetables: Add the white parts of the green onions, chopped red pepper, and sliced mushrooms. Cook on high heat for around 3 minutes until mushrooms release their water and turn golden brown.
  3. Add Sauces: Stir in soy sauce, rice vinegar, and sriracha. Mix well to combine all the flavors.
  4. Add Cauliflower Rice and Seasoning: Lower the heat. Add the cauliflower rice along with salt and black pepper. Toss everything to combine evenly.
  5. Cook Cauliflower Rice: Increase the heat back to medium-high and cook, stirring frequently for 5 to 6 minutes until the cauliflower rice loses its raw taste and smell but does not become mushy or soggy.
  6. Garnish and Serve: Remove from heat, garnish with the green parts of the chopped green onions, and serve immediately.

Notes

  • Use fresh cauliflower rice or store-bought riced cauliflower for convenience.
  • Adjust sriracha according to your preferred spice level.
  • Keep stirring during the cooking process to prevent the cauliflower rice from becoming soggy.
  • You can add your choice of protein like tofu, chicken, or shrimp to make it more filling.
  • Use low-sodium soy sauce for a healthier option.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 9 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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