We can all admit fried rice is the best part of Asian takeout. Am I right? Okay except maybe for egg rolls. But I have a secret, I like Cauliflower Fried Rice better. Gasp!
When I first converted to Paleo, I was feeling pretty sad about missing out on certain items, such as fried rice. I knew a suitable replacement was needed.
Enter cauliflower rice, not only a suitable replacement, but a darn good one. It looks like rice, has more vitamins and minerals than rice, and easily incorporates any flavors added. Speaking of nutrition, did you know Cauliflower is an incredible super food? Actually, is has 28 science-backed benefits.
But the part where I was supposed to make fried rice, with no soy sauce? Yeah, I was skeptical. Fortunately for all of us, there is something bigger and better.
Coconut aminos is a well-known substitute for soy in the Paleo world. It’s not as salty, has more sweetness, and is way more mellow. But the teriyaki version? Gah! It’s rich, bold and syrupy. In other words, the key to a fried rice base.
This version of fried rice is healthy, yes it’s true. Especially compared to the original. But we should also focus on the flavor. The crunch from the fresh vegetables, the tang and slight sweetness from the sauce, the rice-like cauliflower, it all works beautifully.
This dish makes a great side, or an entrée by adding a protein and extra veggies. Or serve it for breakfast with a side of fried eggs (love). This will soon become your base for all sorts of reimagined meals.
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Cauliflower Fried Rice
- Food processor
- 2 medium heads cauliflower about 2.5 lbs total
- 1 tablespoon sesame oil optional
- 1 tablespoon coconut oil
- 4 small carrots chopped
- 6 scallions sliced, white and green parts separated
- Salt and pepper
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 large eggs lightly beaten
- 2 tablespoons coconut aminos teriyaki sauce
- 1-2 cups leftover pork or chicken cubed (optional)
- 1/4 cup fresh cilantro roughly chopped
- 1 lime cut in half
- Begin by coring your cauliflower. Remove the thick middle stem then cut the entire head into quarters. Continue to trim off any additional stems, then cut quarters into large chunks.
- Place chunks into your food processor fit with a chopping blade. Pulse on high until it resembles small pieces of rice. It is easiest to split the cauliflower into batches, so everything breaks down evenly. You may also want to stop halfway through and toss the contents to evenly distribute the pieces.
- Once riced, empty the contents into a large mixing bowl.
- Heat sesame and coconut oil in a large high sided sauté pan or wok over medium high.
- Add riced cauliflower, carrots, and white portions of scallions, and toss to combine. Season with salt and pepper.
- Sauté for about 6 minutes, until vegetables begin to soften, stirring often. You want the heat high to keep the vegetables crunchy, but do not let them burn. Turn down the heat if they brown too quickly.
- Add garlic and ginger, stirring constantly until fragrant, about 30 seconds.
- Make a funnel in the center of the pan, pushing the vegetables off to the sides. Pour the lightly beaten eggs in the center, and scramble them with a wooden spoon or spatula.
- Once they're halfway cooked, begin mixing the egg mixture into the vegetables. Cook another minute or so, tossing frequently. Add meat if using and toss once again.
- Drizzle coconut aminos sauce over the top and stir to combine. Remove pan from heat and finish with additional salt and pepper if desired, cilantro, green portions of scallions, and fresh squeezed lime juice.
**If you want to turn this into a main course, add your favorite protein. We prefer chicken or pork, and will often toss in leftover cubed pork chops, roast, grilled chicken, or rotisserie chicken. But ground beef also works in a pinch.
***We often add mushrooms and add extras veggies when eating on its own. Shortcuts *You can use Trader Joe's frozen (or any other variety) prepared cauliflower rice to save on time.