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Asian Cauliflower Fried Rice

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  • Author: Ingrid DeHart -
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This easy to make vegetable dish tastes like Chinese take-out and gives you the satisfaction of eating rice but it’s high in nutrients and low glycemic. It makes you feel strong and energized.


  • One medium head cauliflower, about 2 pounds or (5 cups riced)
  • 34 tablespoons gluten free soy sauce
  • 1 teaspoon coconut sugar
  • 1 teaspoon rice vinegar or apple cider vinegar
  • ¼ teaspoon Celtic sea salt
  • 2 tablespoons coconut oil or avocado oil
  • 1 cup chopped scallions, light and green parts separated
  • ¼ teaspoon red pepper flakes
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup carrots, chopped into small cubes (or frozen peas and carrots)
  • 1 ¼ cups frozen peas (or 2¼ cups frozen peas and carrots)
  • 2 pastured eggs, beaten (optional)
  • 1 teaspoon Asian toasted sesame oil
  • Sesame seeds for garnish (optional)


  1. Put the cauliflower in a food processor and pulse until you get rice size pieces. Put into a bowl. Alternatively, grate on the large holes of box or hand-held grater. Set aside. Or buy cauliflower already riced.
  2. Mix 3 tablespoons soy sauce, coconut sugar, vinegar and salt in a small bowl.
  3. Heat oil in a large sauté pan over medium-low heat.
  4. Add the light scallions, red pepper flakes, garlic, ginger and cook, stirring often, until softened but not browned, 1 to 2 minutes.
  5. Add carrots (fresh). Cook on medium heat stirring often, for about 3 minutes.
  6. Add the cauliflower. Sauté on medium-high 3 minutes while stirring until cauliflower is no longer raw. Don’t let it get too soft.
  7. Rinse the frozen peas (and frozen carrots) under hot water to defrost. Add to the cauliflower mixture and continue cooking until the cauliflower “rice” is tender-crisp and the peas are warmed through, 1-2 minutes.
  8. Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked then mix into the ‘rice’.
  9. Stir in the soy sauce mixture, 1 teaspoon sesame oil and dark green scallions.
  10. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary).


If you’re vegan leave out the egg. You can add sauteed tofu if you like.

  • Prep Time: 10
  • Cook Time: 5
  • Category: Vegetable
  • Cuisine: Asian Paleo, Vegan-Option, Gluten Free