Cauliflower ‘Fried’ Rice is a quick and light alternative to a more traditional fried rice recipe. Riced cauliflower is used in place of white or brown rice, and in this recipe coconut aminos have been used instead of soy sauce.
‘Riced’ cauliflower is readily available at most stores and can be found fresh or frozen. If using frozen cauliflower, you do not need to defrost before using in this recipe.
Coconut aminos are a liquid made from the aged sap of coconut blossoms. This is a vegan, low sodium and soy free alternative to soy sauce. It is a bit sweeter than traditional soy sauce, so if desired you can add salt to taste after serving it up.
Coconut aminos are available at Trader Joe’s and most health food stores.
This is a very versatile recipe. Feel free to change out or add your favorite vegetables!
Cauliflower Fried Rice
Materials
- 3 cups of riced cauliflower
- 1/2 cup slivered purple onion
- 1/2 cup chopped bell pepper, any color
- 1/2 cup sliced sugar snap peas
- 4 or 5 thinly sliced brussels sprouts
- 1/8 to 1/4 cup coconut aminos or soy sauce
- 1 TBSP olive oil may need to drizzle a little more during cooking
- 1 tsp toasted sesame oil
- pinch of ginger powder and garlic powder
- salt to taste after cooking
Instructions
- Add the olive oil and toasted sesame oil in a large pan over medium heat
- Add the onions to the pan and saute for about 2 minutes
- Add the cauliflower to the pan and to continue to cook for another 3 or 4 minutes
- Add in the ginger, garlic and any other spices you would like, mix in well
- At this point, I like to push the cauli and onion mixture to the side of the pan and add an additional drizzle of both oils on the empty side. Add in the remainder of the veggies, saute for 1 or two minutes, until they begin to soften
- Now mix everything together
- Crack the egg over the top of the mixture. As the egg cooks, give everything a few more stirs.
- Serve warm as a side dish or add a protein to make it a main dish
