Paleo weight loss

CAULIFLOWER FRIED RICE

Fried rice is still one of my favorite “cheat” meals because it’s relatively easy to make gluten-free, but I was so pleased when I finally perfected a Paleo, grain-free fried “rice.” This one uses cauliflower instead of rice, and coconut aminos instead of soy sauce, but the most important ingredient is the same, and that’s butter, which helps you get those delicious toasty bites of rice, or in our case, cauliflower. SERVES 4

PREP TIME: 5 minutes

COOK TIME: 15 minutes

1 head cauliflower, cut into florets

1½ tablespoons sesame oil

1 to 2 tablespoons (30 ml) grass-fed butter

1 garlic clove, minced

¼ teaspoon minced fresh ginger

¼ cup diced carrots

¼ cup green peas (thawed if frozen)

¼ teaspoon red pepper flakes

2 tablespoons (30 ml) coconut aminos

1 egg

1 to 2 tablespoons (30 ml) sliced scallions, for garnish

Freshly ground black pepper

1. In a food processor or blender, roughly chop the cauliflower florets. You want it to be the consistency of regular rice.
2. In a large skillet over medium heat, heat the sesame oil. Spread the riced cauliflower out in a single layer, and let it cook for about 2 minutes, and then stir it up and repeat several times, for a total of 5 to 7 minutes.
3. Add the butter, garlic, and ginger, and stir until well incorporated. Add the carrots, peas, red pepper flakes, and coconut aminos, and continue to stir.
4. Make an opening in the center of the pan by moving everything to the edges. Crack the egg over the pan and scramble it quickly. Incorporate the scrambled egg into the fried rice.
5. Continue to cook until the cauliflower starts getting crispy (feel free to add another half tablespoon or so of butter if you wish), another 5 to 7 minutes.
6. Stir in the scallions, season with pepper, and serve.

VARIATION 1 PLAIN CAULIFLOWER RICE: Sauté the riced cauliflower over medium heat in 1 to 2 tablespoons (30 ml) olive oil, and add salt and pepper to taste.

VARIATION 2 DAIKON FRIED RICE: Use daikon root instead of cauliflower—chop it in the food processor the same way. Daikon has a slightly spicy radish flavor, so I like to use it in smaller amounts than the cauliflower. Or you could mix it up and use a bit of both.

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Cauliflower fried rice that genuinely scratches the takeout itch — riced cauliflower tossed in a hot skillet with butter, garlic, ginger, peas, carrots, and a hit of coconut aminos. The trick is to let the cauliflower toast in a single layer before anything else joins the pan. Add an egg at the end and you've got the whole experience, minus the grains.

Pro Tips

• Rice the cauliflower to a fine, even crumble and don't over-process — you want grains, not purée.
• Spread the cauliflower in a single layer and let it sit for 2 minutes before stirring; that dry toasting is what makes it taste fried rather than steamed.
• Push everything to the sides and scramble the egg right in the middle of the pan, then fold it through.
• Coconut aminos bring the salty-sweet note of soy sauce without the soy — add it off high heat so it doesn't scorch.

Frequently Asked Questions

Can I use frozen cauliflower rice?

Yes — cook it straight from frozen and give it extra time in the pan to drive off the moisture. Squeeze it dry in a towel for the best texture.

Does cauliflower fried rice taste like real rice?

It's lighter and more vegetable-forward, but the toasting, butter, aminos, and egg hit the same flavor notes as classic fried rice.

Is this recipe Whole30-compliant?

The base is, though some Whole30 rounds skip peas. The rest — cauliflower, egg, vegetables, coconut aminos — fits the template.

How do I store leftovers?

Refrigerate for up to 3 days and reheat in a hot skillet to restore the texture. It gets soggy in the microwave.

Recipe Card

Stav Kogan

CAULIFLOWER FRIED RICE

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 head cauliflower, cut into florets
• 1 to 2 tablespoons grass-fed butter
• 1 garlic clove, minced
• ¼ tsp minced fresh ginger
• ¼ cup diced carrots
• ¼ cup green peas (thawed if frozen)
• ¼ tsp red pepper flakes
• 2 tbsp coconut aminos
• 1 egg
• 1 to 2 tablespoons sliced scallions, for garnish
• Make an opening in the center of the pan by moving everything to the edges. Crack the egg over the pan and scramble it quickly. Incorporate the scrambled egg into the fried rice.

Method

 

1. In a food processor or blender, roughly chop the cauliflower florets. You want it to be the consistency of regular rice.
2. In a large skillet over medium heat, heat the sesame oil.
3. Spread the riced cauliflower out in a single layer, and let it cook for about 2 minutes, and then stir it up and repeat several times, for a total of 5 to 7 minutes.
4. Add the butter, garlic, and ginger, and stir until well incorporated.
5. Add the carrots, peas, red pepper flakes, and coconut aminos, and continue to stir.
6. Continue to cook until the cauliflower starts getting crispy (feel free to add another half tablespoon or so of butter if you wish), another 5 to 7 minutes.
7. Stir in the scallions, season with pepper, and serve.

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