A meatless dish that is still hearty is always a win in my book. I’m also pretty into cauliflower rice in case you hadn’t noticed. (I’ll include a few of my other favorite cauliflower rice recipes at the end!) This Mexican Cauliflower Fried Rice is packed full of flavor and comes together so quickly!

Mexican Cauliflower Fried Rice recipe by www.lillieeatsandtells.com

This is a great go-to recipe for busy weeknights. The whole thing comes together in about 20 minutes. And if you’re in the mood for a bit of extra protein, it can easily and just as quickly be added to this meatless dish. A batch of my Simple Ground Turkey Taco Meat is the perfect (and still quick!) addition!

Mexican Cauliflower Fried Rice recipe by www.lillieeatsandtells.com

How to Make Mexican Cauliflower Fried Rice

You’ll Need:

  • Onions, diced (I love the bags of frozen diced onions!)
  • Cauliflower rice, frozen or fresh
  • Bell pepper, chopped or sliced
  • Kosher salt
  • Chili powder
  • Cumin
  • Oregano
  • Paprika
  • Garlic cubes, or minced cloves 
  • Diced green chilis
  • Liquid egg whites
  • Frozen corn
  • Fresh cilantro, chopped
  • Lime, zest and juice

Optional toppings:

  • Avocado
  • Cotija
  • Sour Cream

Start by heating a large skillet over high heat and give it just a mist of olive oil spray. Once the oil is fragrant you can add in your onion, riced cauliflower, bell peppers, and spice seasoning mix. Cook for about 10 minutes or until all veggies are soft and the liquid is minimal.

You can then add in the garlic and green chilis and let them cook for about a minute or. Next up: the egg whites. Add one cup of the liquid egg whites and stir in well. It will take about two minutes to cook. Once it’s cooked and no longer liquidy, you can add the second cup of egg whites. Stir everything until it’s all cooked together. It should resemble taco meat. Add your corn, cilantro, lime zest, and juice. Toss and enjoy!

Serving Suggestions

We love this in a bowl topped with avocado and sour cream.  But it’s also great to use as vegetarian taco meat! If you want to do a meatless taco bar, this Mexican Cauliflower Fried Rice along with my street corn salsa or fresh corn salsa is an easy and delicious dinner spread. It’s also amazing with a fried egg on top! There’s certainly plenty of room for some fat.

Similar Recipes

As promised, here are a few of my favorite cauliflower rice recipes!

Coconut Cilantro Sticky Cauliflower Rice – Lillie Eats and Tells

Cauliflower Rice Bowl with Mango, grilled chicken, and Light Chimichurri – Lillie Eats and Tells

Cauliflower-Rice Asian Chopped Salad – Lillie Eats and Tells

Or if you’re in the mood for a few of my other Mexican inspired dishes, here are a few of those favorites,

Mexican Spaghetti Squash Boats – Lillie Eats and Tells

Fresh and Healthy Taco Salad – Lillie Eats and Tells

Lower Carb Lavash Fajita Burrito – Lillie Eats and Tells

If you make any of my recipes, be sure to tag me on Instagram @lillieeatsandtells! I love drooling over your food pictures! And be sure to check out my cookbooks for more macro-friendly recipes, tips, and tricks!

Meatless Mexican Cauliflower Fried Rice recipe by www.lillieeatsandtellscom.bigscoots-staging.com

Mexican Cauliflower Fried Rice

One of my favorite meatless dishes — this Mexican Cauliflower Fried Rice is packed full of flavor and comes together so quickly!
Course Mexican, one dish meal
Cuisine Healthy, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3
Calories 190 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 2 cups onions diced (I love the bags of frozen diced onions!) (220 g)
  • 20 oz cauliflower rice frozen or fresh (560 g)
  • 2 cups bell pepper chopped or sliced (200 g)
  • 2 ½ tsp kosher salt
  • 2 ½ tsp chili powder
  • 2 ½ tsp cumin
  • 2 tsp oregano
  • 1 tsp paprika
  • 4 frozen garlic cubes or minced cloves
  • 4 oz can of diced green chilis
  • 2 cups liquid egg whites 480 g
  • 1 cup frozen corn 118 g
  • 1 cup fresh cilantro chopped (25 g)
  • 1 lime zest and juice

Optional toppings

  • Avocado
  • Cotija
  • Sour Cream

Instructions

  • Heat a large skillet over high heat with a mist of olive oil spray. Add onion, riced cauliflower, bell peppers, and seasoning, Cook for about 10 minute until all veggies are soft and liquid is minimal.
  • Add garlic and green chilis and cook for a minute. Add one cup of the liquid egg whites and stir in well. Cook for about two minutes. Once it’s cooked and no longer liquidy, add the second cup of egg whites, stir that one in well until it’s all cooked together. It should resemble taco meat. Add corn, cilantro, lime zest and juice. Toss and serve! We love this in a bowl topped with avocado and sour cream. But it’s also great as a vegetarian taco meat!

Notes

To increase protein, toss in some ground turkey, or chopped grilled chicken. It’s also amazing with a fried egg on top! There’s certainly plenty of room for some fat.
 
MFP: Lillie Eats and Tells Meatless Mexican Cauliflower Fried Rice

Nutrition

Serving: 403gFiber: 3.8gCalories: 190kcalFat: 0.3gProtein: 11.1gCarbohydrates: 28.8g
Keywords bowl, cauliflower rice, cilantro, mexican, taco, tacos

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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