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
Instructions
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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.
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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.
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Cook Veggies: Add mixed vegetables to the skillet and sauté for another 5 minutes or until tender.
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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.
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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.
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Season: Drizzle coconut aminos over the mixture, adjust seasoning with salt or more coconut aminos as needed.
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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
