Why You’ll Love This Recipe

Cauliflower Fried Rice is a quick and easy meal that you can whip up in no time. It’s not only delicious but also incredibly versatile. The cauliflower rice is a great substitute for regular rice, providing a lower-carb and nutrient-dense option. The dish is loaded with colorful vegetables and flavored with coconut aminos, which give it a deliciously savory taste. Plus, it’s a one-pan meal, making cleanup a breeze!

Ingredients

1 medium head of cauliflower, riced
1 tablespoon coconut oil
1 small onion, diced
2 cloves garlic, minced
1 cup mixed vegetables (such as peas, carrots, and bell peppers)
2 eggs, lightly beaten
2 tablespoons coconut aminos

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by ricing the cauliflower. To do this, remove the leaves and stem from the cauliflower, and cut it into florets. Using a food processor, pulse the florets until they resemble rice-sized grains. If you don’t have a food processor, you can also grate the cauliflower using a box grater.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the mixed vegetables to the skillet and sauté for another 5 minutes, or until the vegetables are tender.
Push the vegetables to one side of the skillet, and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the riced cauliflower to the skillet and stir to combine with the vegetables and eggs.
Drizzle the coconut aminos over the mixture and continue to cook for an additional 5-7 minutes, or until the cauliflower is tender and slightly crispy.
Taste and adjust seasoning as needed with salt or additional coconut aminos if desired.
Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add protein: Feel free to add cooked chicken, shrimp, or tofu to make this a more substantial meal.
Spicy version: Add a chopped chili or red pepper flakes for a bit of heat.
Other vegetables: You can customize the vegetables based on what you have on hand. Try adding zucchini, mushrooms, or spinach for more variety.
Sauce variations: If you’re not following a strict paleo or gluten-free diet, you can use soy sauce in place of coconut aminos for a more traditional flavor.

Storage/Reheating

Storage: Store any leftover cauliflower fried rice in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This dish freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2-3 months.
Reheating: To reheat, warm the cauliflower fried rice in a skillet over medium heat, stirring occasionally until heated through.

FAQs

1. Can I use pre-riced cauliflower?

Yes, you can use store-bought riced cauliflower to save time. Just make sure to check the package for any added ingredients or preservatives.

2. Is this dish gluten-free?

Yes, this Cauliflower Fried Rice is naturally gluten-free, especially when made with coconut aminos instead of soy sauce.

3. Can I make this recipe without eggs?

Yes, you can leave out the eggs for a vegan version, or substitute with scrambled tofu for a plant-based protein.

4. Can I use olive oil instead of coconut oil?

Yes, olive oil can be used as a substitute for coconut oil, although it will give the dish a slightly different flavor.

5. Can I use frozen mixed vegetables?

Absolutely! Frozen mixed vegetables work perfectly for this recipe. Just be sure to thaw them before adding them to the skillet.

6. How can I make this recipe spicier?

You can add chopped chilies, red pepper flakes, or a dash of hot sauce to spice things up.

7. Can I use soy sauce instead of coconut aminos?

Yes, if you’re not following a paleo or gluten-free diet, you can substitute soy sauce for coconut aminos.

8. How do I store leftovers?

Store the cauliflower fried rice in an airtight container in the refrigerator for up to 3-4 days.

9. Can I freeze this dish?

Yes, cauliflower fried rice freezes well. Store it in an airtight container or freezer-safe bag for up to 2-3 months.

10. How do I reheat frozen cauliflower fried rice?

To reheat from frozen, thaw the fried rice in the refrigerator overnight and then warm it in a skillet over medium heat until heated through.

Conclusion

Cauliflower Fried Rice is a flavorful and nutritious dish that provides a healthy alternative to traditional fried rice. With its delicious vegetables, eggs, and savory coconut aminos, it’s a satisfying meal that’s easy to make and customize. Whether you’re following a specific diet or just looking for a lighter meal, this recipe is sure to become a go-to in your meal prep routine. Enjoy it as a side dish or as a main course with your favorite protein!

Cauliflower Fried Rice

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Author: Julia
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Cauliflower Fried Rice is a healthy, low-carb alternative to traditional fried rice, featuring cauliflower rice, vibrant vegetables, and savory coconut aminos. A versatile, paleo, keto, and gluten-free meal.

Ingredients

1 medium head of cauliflower, riced

1 tablespoon coconut oil

1 small onion, diced

2 cloves garlic, minced

1 cup mixed vegetables (peas, carrots, bell peppers)

2 eggs, lightly beaten

2 tablespoons coconut aminos

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Instructions

Rice the Cauliflower: Remove leaves and stem from the cauliflower, cut into florets. Pulse in a food processor until rice-sized or grate using a box grater.
Sauté Vegetables: Heat coconut oil in a large skillet or wok over medium heat. Add onion and garlic and sauté for 2-3 minutes until the onion becomes translucent.
Cook Veggies: Add mixed vegetables to the skillet and sauté for another 5 minutes or until tender.
Scramble Eggs: Push vegetables to one side of the skillet and pour beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with vegetables.
Add Cauliflower Rice: Stir in the riced cauliflower and cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly crispy.
Season: Drizzle coconut aminos over the mixture, adjust seasoning with salt or more coconut aminos as needed.
Serve: Serve hot and enjoy!

Notes

Add protein like cooked chicken, shrimp, or tofu for a heartier meal.

Spice up with red pepper flakes or a chopped chili for extra heat.

Customize veggies with zucchini, mushrooms, or spinach based on availability.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish, Side Dish
Method: Stovetop
Cuisine: Asian-inspired