Low Carb Cauliflower Fried Rice

5 from 13 votes

This delicious cauliflower fried rice is a low carb, Paleo recipe for all the flavor of takeout fried rice without the heaviness.

Prep Time20

Cook Time10

Course: Dinner, Side Dish

Cuisine: American

Keyword: cauliflower fried rice

Servings: servings

Author: Nicole Hunn

Ingredients

24 ounces frozen cauliflower florets thawed gently (be careful not to cook it further)
4 tablespoons (56 g) coconut oil (or a neutral oil, like vegetable oil)
1 small yellow onion peeled and diced
2 cloves garlic peeled and minced
2 teaspoons (9 g) toasted sesame oil plus more as necessary by the half-teaspoonful
3 tablespoons gluten free tamari or soy sauce plus more to taste
1 tablespoon mirin (rice cooking wine) (or try 1 teaspoon apple cider vinegar)
4 ounces frozen peas and chopped carrots
2 fresh scallions chopped
2 eggs lightly beaten

Instructions

Rice & drain the cauliflower.

Place the thawed cauliflower in small batches in a food processor fitted with the steel blade. Pulse in short bursts just until it resembles grains of rice.
Place the riced cauliflower in a tea towel or fine mesh nut milk bag, and squeeze until all of the water has been removed. Expect about 1 cup liquid total.
Line a medium-size bowl with paper towels, place the riced, dried cauliflower in the bowl, and set it aside.

Cook the fried rice.

In a large, nonstick skillet or wok, heat the coconut oil over medium heat until rippling.
Sauté the diced onion, stirring occasionally, until nearly translucent (about 4 minutes).
Add the garlic, and continue to sauté for another 2 minutes or until the garlic is fragrant and the onion is translucent.
Add the dried, riced cauliflower, then the sesame oil, tamari and mirin to the pan, and mix to combine.
Add the frozen peas and carrots, and mix gently to combine.
Cook for another minute, or until the peas and carrots are defrosted. Add about 3/4 of the chopped scallions, and mix to combine.
Create a 4-inch space in the center of the pan by pushing the cauliflower mixture to the sides of the pan.
Turn up the heat to medium-high and allow the cauliflower mixture to cook undisturbed for 2 minutes.
Add the beaten eggs to the center of the pan and, stirring occasionally, scramble the eggs.
Add more sesame oil by the half-teaspoonful as necessary to cook the eggs.
Mix the scrambled eggs into the rest of the fried rice.
Sprinkle the fried rice with the remaining chopped scallions and serve immediately.

Notes

Nutritional information.

Nutrition information is an estimate per serving created using an online nutrition calculator. It is provided as a courtesy and should not be relied upon.

Nutrition