Cauliflower Fried Rice (Low-Carb & Seed-Oil-Free)
A delicious alternative to fried rice that is tasty and filling!
Ingredients
- 1 medium head cauliflower riced (or ~4 cups pre-riced cauliflower)
- 2 tbsp avocado oil or ghee or butter
- 3 cloves garlic minced
- 1/2 cup onion finely diced
- 1/2 cup carrots diced (optional for color & crunch, but small amount)
- 1/2 cup peas optional, or sub chopped green beans/zucchini for fewer carbs
- 2 eggs beaten
- 2 –3 tbsp coconut aminos or tamari or soy sauce if not avoiding soy
- 1 tsp toasted sesame oil adds flavor, optional but traditional
- Salt & pepper to taste
- 2 green onions chopped
- Optional protein: cooked chicken shrimp, bacon, or pork
Instructions
- Rice the cauliflower
- If using a whole head, cut into florets and pulse in a food processor until rice-sized. Avoid over-processing.
- Sauté aromatics
- Heat avocado oil in a large skillet over medium heat. Add garlic and onion, cook 2–3 minutes until fragrant and translucent.
- Add veggies
- Stir in carrots and peas (or veggie substitutes). Cook for about 4 minutes, until just tender.
- Scramble eggs
- Push the veggies to the side of the skillet, pour in beaten eggs, and scramble until just set.
- Add cauliflower rice
- Stir in the riced cauliflower. Sauté everything together for 5–7 minutes, stirring occasionally, until cauliflower is tender but not mushy.
- Season
- Stir in coconut aminos, sesame oil, salt, and pepper to taste. Add your cooked protein here if using.
- Finish and serve
- Garnish with green onions. Serve hot!
Notes
Lower carb: Skip carrots and peas and sub chopped zucchini, mushrooms, or cabbage.
More protein: Stir in leftover grilled chicken, seared shrimp, or even a chopped egg white omelet.
Crispy texture: Let the cauliflower sit in the pan a bit between stirs to get some browning.
More protein: Stir in leftover grilled chicken, seared shrimp, or even a chopped egg white omelet.
Crispy texture: Let the cauliflower sit in the pan a bit between stirs to get some browning.