This cauliflower fried rice is the perfect grain/soy/MSG-free alternative to a classic take-out favorite. By replacing rice with riced cauliflower, not only is it a lower-carb option, but you get much more bang for your nutritional buck. That means reaping all the benefits of one of my favorite superfoods: cauliflower! Cauliflower is an excellent source of Vitamin C & A and one of the most versatile veggies you can get your hands on.
I decided I needed this recipe as a part of my life when I was reminded of hibachi-style restaurants, which I’ve never been able to get enough of. The meat and sauces are delicious (even though it’s a little scary thinking what’s in them), but my favorite part back in the day was always the fried rice. I just could not get over how good it was, and I’d shovel it down so much that the chef at the hibachi grill would just scoop more onto my plate because clearly it seemed like I hadn’t eaten in days when really I just loved fried rice. It’s been a long, long time since it’s been on my plate–since a plate heavy in carbs my body doesn’t usually require that also happens to be laden with soy & MSG doesn’t sound too appealing–so I was ready to get in the kitchen and make it happen a better way.
And make it happen I did.
The flavor and texture was exactly what I dreamed of: comforting, chewy umami. Like a warm hug. I will admit, my habits in the fried rice department didn’t change once I had this in front of me: cue the shoveling into mouth. Which, ya know, isn’t recommended for digestion purposes…but that’s just part of the fried rice experience! And as long as you’re okay with that, I am too.
So go ahead, get your Chinese take-out fix on! And instead of feeling like a zombie afterwards, you can feel like a superhero. Who doesn’t want that?
Cauliflower Fried Rice
- 1 tbsp coconut oil*
- 1 thumb-size piece grated ginger
- 1 tbsp garlic minced
- 1/2 cup white onion diced
- 1 head cauliflower
- 1/2 cup carrots diced
- 1/2 cup mushrooms diced
- 1/2 cup green onions diced
- 1/4 cup cilantro finely chopped
- 1/4 cup coconut aminos*
- 3 eggs whisked
- salt & pepper to taste
Rice cauliflower. Either grate with a box grater or gently pulse in a food processor until cauliflower is broken down into rice-like pieces.
Add coconut oil into a large skillet over medium heat. Add grated ginger to the hot oil and let cook for a minute or two, until fragrant.
Add garlic & diced onions to the pan. Let cook for about 2 minutes.
Add carrots, mushrooms, green onion and cilantro and stir to combine. Let cook for 2-3 minutes.
Add riced cauliflower. Stir to combine. Cover and let steam for 5 minutes.
Add coconut aminos and stir to distribute thoroughly. Add more to taste--I like a lot!
Turn up the heat to med-high. Create a large well in the middle of the pan by pushing the cauliflower rice to the edges and add whisked eggs into the well. Let cook for 1-2 minutes, then stir thoroughly to incorporate, breaking up egg pieces until evenly distributed.
Season with salt & pepper to taste. Cover & let cook for five minutes until cauliflower is tender.
Serve topped with avocado, cilantro, or sriracha & enjoy!
*I love this brand of coconut oil.
**Coconut aminos is a soy-free alternative to soy sauce. I use this brand.
If you'd like the recipe to be spicier, feel free to add a finely chopped chili pepper or drizzle over some sriracha!
This recipe would pair beautifully with chicken or beef to make a more protein-packed meal.