Paleo Cauliflower Fried Rice Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 side
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Calories
275 kcal
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Course
Side Dish
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Cuisine
North American
Paleo Cauliflower Fried Rice Recipe
Description
This dish uses cauliflower grated or pulsed into rice-sized pieces as the base instead of traditional rice. The cauliflower rice is cooked with aromatics including green onions, garlic, and minced ginger, which impart warmth and fragrance. Diced carrots add sweetness and color, while coconut aminos substitute for soy sauce to keep it paleo-friendly. Chili flakes offer a mild heat.
Peas and a drizzle of toasted sesame oil contribute additional vegetable sweetness and a nutty aroma. Scrambled eggs are cooked separately and then folded through the mixture to provide protein and traditional fried rice texture. Toasted cashews and sesame seeds are folded in for added crunch and flavor complexity.
Overall, the recipe yields a vegetable-rich, flavorful stir-fried dish with a tender bite and varied textures. It can be made more quickly by using pre-riced frozen cauliflower but expect a stronger cauliflower flavor and softer texture in that case.
Ingredients
- 1 large cauliflower about 12 ounces of riced cauliflower, head
- 3 teaspoons avocado oil divided
- 4 green onions chopped - white and green parts separated
- 4 cloves garlic minced
- 1 tablespoon ginger finely minced
- 2 large carrot diced small
- ¼ cup coco aminos can use soy sauce if not paleo
- ½ teaspoon chili flakes
- 1 cup peas frozen
- 1 teaspoon sesame oil
- 3 large egg whisked
- ¼ cup cashew chopped, roasted
- 1 tablespoon sesame seeds toasted
- salt to taste, sea salt
Instructions
- Either grate the cauliflower or pulse it in your food processor to make the cauliflower rice.
- Heat 2 teaspoons of the oil in a large, non-stick frying pan over medium-high heat. Add the light parts of the green onions, the garlic, and ginger. Let them cook for 2 minutes. Add the cauliflower rice, diced carrots, coco aminos or soy sauce, and chili flakes and cook for 5 minutes, stirring often.
- Add the peas and sesame oil to the pan and continue to cook until the vegetables are soft and the peas are warm.
- Push the vegetables to the sides of the pan and pour the remaining teaspoon of oil into the center and let it warm. Pour the eggs into the pan and scramble them. Once they are cooked stir them into the cauliflower rice. Sea salt to taste and stir in the remaining green onions, cashews, and sesame seeds.
Notes
- Pre-riced cauliflower from the store saves prep time and works well if preferred.
- Frozen cauliflower can be used when fresh is unavailable but will soften the texture and intensify the cauliflower flavor.
- If using raw cashews, roast them at 350°F for 7-8 minutes until golden and fragrant before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4side
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 275kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 490mg | 20% |
| Potassium | 998mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 6688IU | 134% |
| Vitamin C | 121mg | 134% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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