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Cauliflower Fried Rice

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Entree
Cuisine: Chinese
Servings: 2
Author: Zeeshan Shah

Ingredients

  • 1 lb /3-4 cups riced cauliflower frozen would work really well
  • 2 tbsp avocado oil or any neutral oil.
  • 1/2 onion diced
  • 1 cup peas and carrots I get the frozen mix bag you can sub with any other veggies of choice
  • 1/2 teaspoon ginger
  • 1/2 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
  • 1/2 teaspoon roasted sesame seed oil
  • Scallions from one green onion

Instructions

  • Heat oil in a wok or pan on medium high heat.
  • Add onions and stir till translucent.
  • Add ginger and garlic and stir for another 30 seconds. You'll start to smell them.
  • Add peas and carrots and stir to coat.
  • Add soy sauce, vinegar, salt and pepper.
  • Stir for 30 seconds. you will see the sauce thicken.
  • Add eggs right into the pan and scramble.
  • Lastly add riced cauliflower, sesame seed oil and scallions. Stir for a minute on high heat switch the stove off and cover the pan.
  • Let the rice sit for a couple of minutes before enjoying.

Notes

  • I often get my cauliflower rice frozen for the sake of convenience but it is pretty easy to make your own. If you do make it yourself, make sure you don’t process it too fine or else it’ll turn into mush.Toasted sesame oil at the end gives the rice an umami flavor so characteristic of Chinese cuisine but definitely isn’t detrimental to the dish!