Cauliflower Fried Rice (gluten-free, paleo)
Cauliflower fried rice is a healthier version of the much loved Chinese stir fry favorite. This version is made from cauliflower rice, carrots, scallions and other veggies, along with eggs, sesame oil and tamari (or coconut aminos). It’s a delicious low-carb, gluten-free and paleo-friendly recipe.
With all the sweet recipes I’ve been posting for the holidays (which really started in September) I think I’ve finally reached my “sweets” limit. It doesn’t seem possible, I know, but it’s true. My body’s like, “gimme something savory!”
I may have one final sweet recipe to post next week, if it turns out, but other than that you can start welcoming a slew of new savory and veggie-heavy dishes. Yep, I’m totally getting a jump start for the “reset” month of January…since I’m craving those foods now anyway.
One of my favorite videos on my YouTube channel is my How to Make Cauliflower Rice video. For whatever reason (the lighting? aperture? timing? music? etc) I think it just turned out pretty darn good. And btw, I also received lots of compliments on my top, which I thought was kinda funny (note – it’s a 5-yr old Banana Republic top). But you guys are the sweetest. And who doesn’t love compliments? So thank you, thank you.
But let’s chat cauliflower rice (again), shall we? Because there’s sooo much you can do with it. Like…whipping up cauliflower fried rice, just like your Chinese restaurant stir fry favorite. The only difference is cauliflower subs for rice and tamari (or coconut aminos) subs for soy sauce. That keeps it gluten-free and paleo-friendly. It also makes it a super veggie-heavy and healthy dish.
I keep gallon-sized bags of pre-riced cauliflower in the freezer at all times. Because whether I’m making this cauliflower fried rice stir fry, my Cauliflower Rice Tabbouleh or my Asian Cauliflower Rice with Ginger Shrimp, pre-riced cauliflower makes everything super easy. Just thaw and you’re good to go.
But if you don’t have any cauliflower pre-riced, no worries. As you can see in the video, it’s as simple chopping the cauliflower florets from the stem and tossing them into your food processor.
The rest of this recipe comes together easy. Sauté some garlic and ginger in a large wok (I highly recommend a large wok, as there’s lots of veggies to work with). Add the onion, carrots and white parts of the scallions and cook for a couple minutes. Then add the cauliflower rice and peas and cook a few minutes more (don’t overcook though, cauliflower rice is better a little al dente rather than mushy).
Create a little well in the middle of your veggies, crack your eggs into the well and give them a good scramble. Then stir everything together, add the tamari and green parts of the scallions and you’re done.
This cauliflower fried rice recipe is like a Cali healthy version of a tried-and-true Asian classic. And one I’ll definitely have on repeat in the new year.
Cauliflower Fried Rice (gluten-free, paleo)
Cauliflower fried rice is a healthier version of the much loved Chinese stir fry favorite. This version is low-carb, gluten-free, Whole30 and paleo-friendly.
- 1 medium head of cauliflower
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1/2 tsp minced ginger
- 1/2 small onion, diced
- 1 large or 2-3 small carrots, diced small
- 4 scallions sliced, with white and green parts separated
- 1/2 cup frozen peas, thawed
- 2 large eggs
- 2 tbsp tamari or coconut aminos
- Slice the head of cauliflower in half, then slice off the cauliflower florets from the stem. Place the florets through the top of a food processor with the grater adapter. Continue until all cauliflower has been riced, then set aside. For step-by-step instructions, you can also watch my video on How to Make Cauliflower Rice.
- Heat the sesame oil in a large wok or skillet on medium heat. Add the garlic and ginger and sauté for 20 seconds, then stir in the onions, carrots and white parts of the scallions and cook for 3 minutes.
- Add the cauliflower rice and peas to the wok and stir together for another 2-3 minutes.
- Create a well in the middle of the cauliflower rice and break the eggs into the well. Use your spatula to stir and scramble the eggs. Once the eggs are cooked, stir everything together.
- Add the tamari and green parts of the scallions and stir to combine. Serve immediately.
You can eat this up with chopstick or a fork (no judgement here). The chopsticks I’m using and love are these bamboo chopsticks from Crate and Barrel.
Yield: 4 servings, Serving Size: 1/4 of recipe
- Amount Per Serving:
- Calories: 185.9
- Total Fat: 10g
- Saturated Fat: 2.1g
- Cholesterol: 93mg
- Sodium: 630.6mg
- Carbohydrates: 17.8g
- Fiber: 6.2g
- Sugar: 6.9g
- Protein: 9.4g
Did you make this recipe? I'd love to see!
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