Cauliflower Fried Rice

This bowl of Cauliflower Fried “Rice” does not make me miss the real thing in the slightest! The texture is so similar to regular rice that it will fully satisfy your craving. I usually buy the riced cauliflower from Trader Joe’s and use the whole bag for this recipe. If you can’t find riced cauliflower at your grocery store, it takes about a minute to make in the food processor- just pulse until you reach a rice-like size.

I usually make a big batch of this and keep it in the fridge for a few days. It makes for great leftovers and you can add any sort of protein you like. I’ve done it with shrimp, chicken thighs, and steak and all are equally delicious and satisfying.

Cauliflower Fried Rice

This Cauliflower Fried Rice is a delicious alternative to your traditional take-out fried rice. Paleo, Whole30, gluten free, dairy free, and so amazing!

Course Appetizer, Main Course, Salad, Side Dish
Cuisine dairyfree, glutenfree, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Author lexiborr

Ingredients

  • 1 medium head of cauliflower or 5 cups riced cauliflower
  • 4 cloves garlic minced
  • 1/2 cup frozen or fresh peas
  • 1/2 cup red, green and yellow peppers chopped
  • 1/4 cup red onion chopped
  • 3 medium scallions sliced
  • 2 tbsp coconut aminos
  • 1/2 tbsp coconut oil
  • 1 large egg
  • 1/4 tsp sea salt
  • 1/4 tsp ginger powder
  • Dash of black pepper
  • 1 lemon juiced

Instructions

  1. Chop cauliflower head into big chunks then pulse in a food processor until a rice-like consistency forms. Alternatively you could buy riced cauliflower from Trader Joe's or most grocery stores (just make sure the only ingredient is cauliflower). 

  2. In a medium sized pan, heat coconut oil over high heat. Add cauliflower, peas, garlic, onion, and scallion. Let cook for five minutes stirring frequently. Add coconut aminos, garlic, ginger salt and pepper, and then continue to stir fry.

  3. Reduce the heat to low, cover the pan, and cook until the cauliflower is tender, 6 to 8 minutes.

  4. Uncover and push mixture to the sides of the pan to create an opening in the center. Then add the egg and scramble.

  5. Add fresh squeezed lemon juice. Mix well and add more coconut aminos, salt or pepper to taste. Serve immediately or store in an airtight container for 3-4 days.

 

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