Cauliflower Fried Rice

Cauliflower Fried Rice RecipeMy husband and I can both vouch that this Cauliflower Fried Rice Recipe is indeed actually very tasty! We were both a little skeptical of the concept of Cauliflower Fried Rice, but I was very intrigued to see what all the fuss was about. But alas, when I asked what he thought of the Cauliflower Fried Rice recipe his response (in between shoveling it into his mouth) was, “I love it!” I’m excited to make this Cauliflower Fried Rice recipe more often because it’s one of those versatile dishes where you can pretty much just use whatever ingredients sound good to you/or whatever you have on hand. I will recommend to not skip the green onions or coconut aminos (if you’re not Paleo/Whole30 just use soy sauce). Not familiar with Coconut Aminos? Neither was I! But I’ve found coconut aminos at Fred Meyer, Safeway, Whole Foods and other natural grocers. Just ask, I’m sure your local store has it too! Read on to learn how to make Cauliflower Fried Rice!

Cauliflower Fried Rice recipe ingredientsIngredients
1 small-medium head of Cauliflower
1 Tbsp minced garlic
1 tsp grated ginger
1 small yellow or white onion, chopped
1 medium carrot, chopped
~10 Shiitake mushrooms, sliced
1 cup snap peas
2 eggs, whisked together, seasoned with salt, pepper, drizzle of coconut aminos, and a sprinkle of your chopped green onion
6 green onions, finely chopped
Couple sprigs of cilantro, chopped (including stems)

Salt, pepper, coconut aminos, sesame oil/seeds.

Pulse the cauliflower in your food processor until it resembles rice. You can also do this by hand with a cheese grater. Set aside. Using a wok or frying pan drizzled with a high temp oil (wok oil, peanut oil, avocado oil..), saute the garlic, ginger, and onion on med-high heat for a couple minutes until the onions become translucent. Don’t burn the garlic! Add carrots, shiitake.

Meanwhile cook your whisked & seasoned eggs in a separate pan into a thin crepe-like shape. I cooked mine using a drizzle of avocado oil on medium heat in a non stick pan. While that’s cooking (takes about 2 mins) stir in your cauliflower rice and snap peas to the wok. Season to taste. I used my salt and pepper mill to grind enough of each to cover the surface area of the fried rice and drizzled probably about 2 Tbsp coconut aminos.

Now that your egg crepe thingy is done cooking slice it into cute little strips and add it to your fried rice. Now dish up and garnish with the green onion, cilantro, and a drizzle of sesame oil or sesame seeds.

I’m excited to try this recipe using some Red Boat Fish Sauce! I’m still new to the paleo/Whole30 gig, so I’m slowly stocking up with “approved” items like this. Can’t wait to pick some up from Whole Foods!


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