Cauliflower Fried Rice
It’s not really “rice” but it will satisfy your craving for rice! This recipe uses Asian-inspired flavors. Play around with spices and herbs to come up with different flavor profiles. Paleo-friendly recipe! Gluten free, grain free, dairy free, soy free, and vegan. Enjoy!
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
  • 3cups cauliflower crumbles(or make your own in the food processor)
  • 1cup diced carrots
  • 1cup diced yellow onion(or more if preferred)
  • 1-2cloves garlic, minced
  • 2tbsp coconut oil
  • 1tbsp coconut aminos(or more to taste)
  • 1tsp sesame oil
  • salt & pepper(to taste)
  • chopped chive as garnish
  • 1-2tbsp ginger, minced(or 1/2 tsp dry)
Instructions
  1. Heat up large frying pan with coconut oil. Add carrots and onion, stir until fragrant about 30 seconds to 1 minute. Then, add cauliflower crumbles. Season with salt, pepper, and other spices (if using). Cook for 8 to 10 minutes, stirring frequently, until all ingredients are tender. Turn off heat and stir in the coconut aminos and sesame oil. Taste and add more if desired. Garnish with chives.
Recipe Notes

Optional add-ins: You can scramble eggs separately and add to the pan at the end. You can also add in meat to make it a complete meal. I tried it with diced chicken and it was a satisfying lunch!

Substitutions: This recipe avoids dairy, gluten, and soy. Feel free to use soy sauce instead of coconut aminos or fry with whatever oil you want instead of coconut oil. Be creative and play around with the flavors so that this side dish can complement your main dish.

Flavors: Skip the coconut aminos, sesame oil, and ginger. Try adding lime & cilantro for a more Mexican-inspired flavor or sage & basil to serve as a Thanksgiving side.

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