Cauliflower fried rice is the side dish of dreams.
How was your weekend? It was sunny and 70 degrees where I’m at, so I spent much of the weekend outside, sunburning my eyebrows (I kid you not. I always forget to put sunscreen on my eyebrows, but it’s always worth the sting). I went for a romp in the back country, ate a couple of pounds of Whole Foods salad bar, ran all the errands, and even gifted myself with a new nose ring. Chocolate was consumed, wine was drank, life is beautiful.
Let’s talk rice.
When I was a kid, I loved when my mom came home from work with a box of Chinese takeout. I’d go straight for the fried rice and hoard it to myself while my brothers and sister settled for the chow mein, because what baby wants, baby gets (I’m the youngest. Can you tell? Spuh-OILD). As you know, I’m also a major fan of cauliflower rice, so I slammed the two concepts together and made cauliflower fried rice (which happens to be paleo-friendly).
Fried rice is so enigmatically delicious it’s impossible to make at home, right? Wrong. It’s more simple than you’d think!
The basic order of operations for making traditional fried rice is:
1.) Cook some rice.
2.) Saute the cooked rice with some carrots, green onions, garlic, and peas with soy sauce and sesame oil.
3.) Scramble an egg or two.
4.) Add said scrambled egg(s) to the fried rice.
Since we’re using grated cauliflower instead of rice, we get to skip step one and simply saute everything together in a big skillet or wok. I really think the scrambled egg is the clincher in this equation…it shalt not be skipped. Unless you have a deep-seeded hatred for eggs, in which case, skip away. Instead of using soy sauce, I prefer to use coconut aminos (same idea as liquid aminos), but either one will work just fine (just note that soy sauce is not paleo if you’re trying to be strict about it). I also skipped the peas and added red cabbage because peas aren’t my jam, but cabbage is.
I’m thinking this cauliflower fried rice would go excellently alongside my Crock Pot Parsnip and Lamb Curry with Spinach, Fennel and Parsnip Stir Fry, or Spring Green Vegetable Stir Fry with Ginger-Lemon Sauce.
Cauliflower Fried Rice (Paleo)
- 3 tablespoons coconut oil or grass-fed butter separated
- 2 large eggs lightly beaten
- ½ yellow onion finely chopped
- 5 cloves garlic minced
- 1 large head cauliflower grated
- 3 tablespoons coconut aminos
- 1 large carrot peeled and grated
- 5 stalks green onion chopped
- 1 cup red cabbage thinly sliced
- sea salt
In a small skillet, add about 1 tablespoon of coconut oil or butter and heat to medium. Add the eggs and scramble them using a wooden spoon, until fully cooked. Remove from heat, and set eggs aside.
In a large wok or saute pan, add 2 tablespoons of coconut oil. Add the yellow onion and saute over medium heat until translucent, about 5 to 8 minutes. Add the grated cauliflower and garlic and saute, stirring occasionally until cauliflower has cooked down and begins turning light brown, about 8 to 12 minutes. Add the coconut aminos and continue to cook about 3 minutes. Add the grated carrot, green onion, cabbage, and cooked scrambled eggs and continue cooking just until the newly-added veggies are warm and green onion is fragrant, about 3 minutes.
Serve as an entree or alongside your favorite entree.