I am so excited to share with you one of my all-time favorite recipes! Cauliflower Fried Rice was one of the first paleo dishes that I made in January while doing my Whole30. In fact, I’m pretty sure it was the first time I’ve ever used cauliflower. And now you’d never catch my fridge dead without it. This recipe is by far the tastiest rendition of fried rice that I’ve had and call me crazy, but I honestly would prefer it over typical rice any day!
I had always loved fried rice at hibachi restaurants and what have you, but there’s really no argument against the fact that when made the traditional way, it is not very healthy. I can’t say that I cooked all the time in college, but senior year I made this quinoa “fried rice” that started it all and I modeled this one along the same guidelines. What I love about this recipe is that you still get all of those amazing fried and savory flavors without the guilt or digestive repercussions. Its one of those things that actually makes you healthier for eating it unlike so many things in our grocery stores these days. So go ahead and pre-plan an extra serving. You deserve it.
When I started my Whole30, the boundaries were exciting to me. I decided to focus on what all I could eat rather than what I could not. It inspired an entire new way of grocery shopping, meal planning, and cooking. Turns out, there are some pretty cool foods to discover when you ditch the processed and replace it with real and natural products.
Cauliflower Fried Rice is absurdly simple and easy… especially if you wash and chop your cauliflower ahead of time as I do. I get my major grocery shopping done on Sundays and then spend the afternoon blaring Spotify and meal prepping anything I can to make the week ahead easier. This usually entails washing and chopping all of my veggies, cooking half of my meat, and baking up some emergency snacks for when runger strikes.
Before starting the recipe please visit my earlier post about how to find the perfect head of cauliflower and follow the prep all the way up until its time to cook it.
I use Bragg’s Liquid Amino’s as a soy sauce alternative because sometimes I just don’t know how I feel about gluten… I’m definitely not intolerant or anything, but I’ve read that it has even more negative affects such as inflammation and its clear that it definitely doesn’t have any major benefits. I prefer to avoid it until I find out more. Coconut aminos are even more ideal, but man they’re expensive!
- 1 head of cauliflower chopped to rice consistency (see link above)
- 1 tbsp coconut oil (or any other cooking fat)
- 2 large carrots or about 10 baby carrots chopped into little pieces
- ½ red bell pepper diced
- ½ onion diced
- ¼ cup of canned peas (not my favorite so I opted out)
- 1 tbsp. soy sauce (I use Bragg's Liquid aminos)
- 2 eggs, scrambled
- Pinch of ginger
- Salt and Pepper to taste
- 1 tbsp. chopped fresh green onion for garnish (optional)
- Warm a Wok or large sauté pan on medium heat for 2-3 minutes
- Add coconut oil until melted
- Sauté onion, carrot, and bell pepper for 3 minutes or until onion is nearly translucent
- Add in your cauliflower and optional peas. Cook for 5 minutes while stirring frequently so it doesn’t stick or burn
- If you haven't already done so, scramble your eggs and set aside.
- After 5 minutes, stir in soy sauce (or liquid/coconut aminos) and continue for a couple more minutes (you can always add more depending on how salty you like it)
- Pour in your scrambled eggs and stir to incorporate.
- Allow 3 more minutes of cooking until the egg is done and your cauliflower is pretty soft.
- Season with a pinch of ginger, salt, and pepper.
- Garnish with optional green onion