This Cauliflower Fried Rice is a delicious way to eat more vegetables and tastes remarkably like the popular take-out dish. You can serve it as a vegan stir-fry, or bulk it up with a protein, like eggs or chicken, to make it a Paleo and Whole30 compliant dish.
Cauliflower rice is low in carbohydrates and takes on the flavor of whatever you add to it. In this case, the tamari (which is just gluten-free soy sauce) completely masks the “cauliflower flavor” that some people aren’t a fan of…. like my husband.
If my husband loves this dish, you’ll probably love this dish, too. Whether you typically like cauliflower or not!
How to Make Cauliflower Rice
If you’re not familiar with cauliflower “rice,” it’s simply raw cauliflower that has been pulsed in a food processor to create a rice-like texture.
Cauliflower Rice without a Food Processor
No food processor? You can also grate the cauliflower using a box grater for a similar effect. Keep in mind that many stores now offer riced cauliflower in the fresh and frozen produce sections to help you save time and effort, too.
If you need a vegan recipe, you can omit the eggs in this recipe and keep it totally plant-based. It’s a great way to eat a TON of veggies all at once! For more protein, feel free to add eggs or high-quality meat. This recipe is very adaptable.
This cauliflower fried rice is a delicious way to eat more vegetables, made with cauliflower rice and gluten-free soy sauce. It's Vegan, Paleo, Keto, and Whole30 friendly!
- 1 tablespoon olive oil
- 1/2 yellow onion , chopped
- 2 carrots , chopped
- 2 celery stalks , chopped
- 1 garlic clove , minced
- 1 teaspoon fresh ginger , minced
- 1 cup green peas (fresh or frozen)
- 4 cups cauliflower "rice"
- 1/4 cup tamari (gluten-free soy sauce), plus more to taste
- 2 eggs
- 1/2 teaspoon sesame oil (optional)
Heat the olive oil in a large deep skillet, and saute the onion, carrots, and celery until they start to soften, about 5 minutes. Add in the garlic and ginger, and stir one more minute, just until fragrant.
Add in the peas and cauliflower rice, along with the tamari. Stir to combine, then cover with a lid to let the vegetables cook until tender, about 5 to 8 minutes. Stir occasionally to prevent sticking, and feel free to use a splash of water to remove any vegetables that stick to the bottom of the pan.
To add the eggs, use a spatula to move the cooked fried rice to the edge of the pan, leaving a well in the middle. Add a splash more oil to the center of the pan and then crack the two eggs into the middle of the pan. When you see them start to cook, use a spatula to scramble them in the middle, until cooked through.
Mix the eggs into the rest of the cooked fried rice, and adjust any seasoning to taste, adding more tamari if desired. Serve warm. Leftover rice can be stored in the fridge in an airtight container for up to 4 days.
This recipe is easy to adapt to your tastes and preferences, too. If you're vegan, simply omit the egg and add some crumbled tofu, instead. Prefer other veggies? Feel free to use whatever you have on hand! I think broccoli, snap peas, and mung bean sprouts would be the perfect addition for next time.
Per serving: Calories 174, Carbohydrates: 19, Fiber: 6, Protein: 10, Fat: 7
This recipe is totally adaptable, so feel free to taste as you go.
As always, if you try something different please leave a comment below letting us know what worked for you. We can all benefit from your experience!