CAULIFLOWER FRIED RICE


When the whole family is ordering Chinese food and you’d rather stick to something healthier, this dish is the perfect answer. I make this cauliflower fried rice recipe all the time because it’s so easy and fills me up! I swear, I prefer this over traditional fried rice at this point.

What you’ll need:

  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 package riced cauliflower (I used frozen)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 zucchini, chopped into small pieces
  • 1/2 cup shredded carrots
  • 2 eggs 
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin 
  • 2 tbsp coconut aminos (you can also use soy sauce) 
  • 3 stalks green onion, chopped

Heat 2 tablespoons of olive oil on a large pan over medium heat. Add minced garlic and cook until transparent. Add in the cauliflower rice, corn, peas, zucchini, and carrots. Cook evenly until everything has thawed and begins to brown, about 15-20 minutes.

Clear a circle in the center of the pan and crack both eggs into it. Scramble with a fork and mix into the cauliflower rice mixture thoroughly. As the eggs cook, add in the salt, pepper, chili powder, cumin, and coconut aminos. Depending on preference, you may want to add more coconut aminos than 2 tablespoons.

Mix in about half of the chopped green onion for added flavor, and reserve the rest for topping. Separate into bowls and serve, topping with the green onion. You can also add in chicken, shrimp, tofu, or other add-ins to make it a full meal.


CAULIFLOWER FRIED RICE

Serves 2-3

Ingredients: 

  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 package riced cauliflower (I used frozen)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 zucchini, chopped into small pieces
  • 1/2 cup shredded carrots
  • 2 eggs 
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin 
  • 2 tbsp coconut aminos (you can also use soy sauce) 
  • 3 stalks green onion, chopped

Instructions: 

  1. Heat 2 tablespoons of olive oil on a large pan over medium heat. Add minced garlic and cook until transparent. 
  2. Add in the cauliflower rice, corn, peas, zucchini, and carrots. Cook evenly until everything has thawed and begins to brown, about 15-20 minutes. 
  3. Clear a circle in the center of the pan and crack both eggs into it. Scramble with a fork and mix into the cauliflower rice mixture thoroughly. 
  4. As the eggs cook, add in the salt, pepper, chili powder, cumin, and coconut aminos. Depending on preference, you may want to add more coconut aminos than 2 tablespoons. 
  5. Mix in about half of the chopped green onion for added flavor, and reserve the rest for topping. 
  6. Separate into bowls and serve, topping with the green onion. You can also add in chicken, shrimp, tofu, or other add-ins to make it a full meal.