Cauliflower Fried Rice
Prep time
Cook time
Total time
This take on the classic is so delicious and guilt free, it's going to be on regular rotation in your home. Plus it comes together in under 20 minutes!
Recipe type: Entree
Cuisine: Chinese
Serves: 2
  • 1 lb /3-4 cups riced cauliflower ( frozen would work really well)
  • 2 tbsp avocado oil or any neutral oil.
  • ½ onion diced
  • 1 cup peas and carrots ( I get the frozen mix bag you can sub with any other veggies of choice )
  • ½ teaspoon ginger
  • ½ teaspoon garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons coconut aminos (or sub with soy sauce if you’re not on whole 30)
  • 2 tablespoons white vinegar
  • 2 eggs
  • ½ teaspoon roasted sesame seed oil
  • Scallions from one green onion
  1. Heat oil in a wok or pan on medium high heat.
  2. Add onions and stir till translucent.
  3. Add ginger and garlic and stir for another 30 seconds. You'll start to smell them.
  4. Add peas and carrots and stir to coat.
  5. Add soy sauce, vinegar, salt and pepper.
  6. Stir for 30 seconds. you will see the sauce thicken.
  7. Add eggs right into the pan and scramble.
  8. Lastly add riced cauliflower, sesame seed oil and scallions. Stir for a minute on high heat switch the stove off and cover the pan.
  9. Let the rice sit for a couple of minutes before enjoying.
Recipe by Eat.Drink.Pure at