Cauliflower Fried Rice

You won’t find this yummy dish in Chinatown. There’s only one way to enjoy tasty fried rice that’s grain-free, low-carb and gmo-free, and that’s to do it yourself! Cauliflower rice is very easy to prepare in 10 minutes or less. It’s super-low in carbs, and economical. This nourishing and satisfying breakfast, lunch, or dinner is also a delicious vegetarian meal, as meat is optional. Serves 2.


Cauliflower Fried Rice



  • 1/2 cauliflower, riced (see below)
  • 3 tablespoons coconut or olive oil
  • 2 cloves garlic, chopped
  • 1-inch fresh ginger root, diced
  • 1/2 onion, chopped
  • 1 carrot, cut into strips and diced
  • 4 ounces diced pork, ham, chicken or turkey, in 1/2-inch pieces, optional
  • 2 whole green onions thinly sliced on the bias
  • 3 tablespoons liquid coconut aminos (Find them in any healthy grocery next to the Bragg's Soy aminos)
  • 2 eggs, beaten
  • Unprocessed salt and pepper to taste
  • 1 teaspoon toasted sesame oil


  1. Have all ingredients prepped and handy. This is a 5-minute dish, working fast over high heat. To "rice" the cauliflower, cut it into small 1-inch florets. Grate it by hand, or process in a food processor briefly until it is rice-sized pieces. Careful - if you process too long, it will be mush.
  2. Cook veggies (and meat, if using):
  3. In a thick-bottomed skillet or wok over high heat, add 1 tablespoon oil. Add garlic and ginger, and cook briefly. Then add onions and cook until they begin to soften. Add carrots and cook briefly. Add meat, if using, and cook briefly. Add scallions and liquid aminos. Cover the pan and cook for about 1 minute until the veggies are fragrant, and still a bit crisp. Transfer the mixture to a bowl and set aside.
  4. Cook the Eggs:
  5. Return the pan to the heat. Add 2 more tablespoons oil. Add eggs, salt and pepper. Stir constantly to cook. When they’re still moist, remove from heat and transfer to a bowl. Break up eggs with a spatula and set aside.
  6. Cook the Cauliflower Rice:
  7. Return the pan to the heat. Add 1 more tablespoon oil. Add the riced cauliflower to the pan. Season with salt and pepper, and a tablespoon of liquid aminos. Stir so it doesn't stick to the bottom. You can also add 1-2 tablespoons filtered water and cover the pan to steam the “rice” until it’s “al dente”, or as you like it, somewhere between crunchy and mushy. This will take 1-2 minutes.
  8. Put Everything Together & Serve:
  9. Add all the other ingredients to the pan. Veggies, eggs, and fresh bean sprouts, if using. Season with liquid aminos, and heat everything through before serving. Remove from heat. Stir in 1 teaspoon toasted sesame oil. Garnish with a few green onion strips and serve.

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