One of my favorite takeout orders, but I wanted a cleaner, healthier version which is how this Whole30 Cauliflower Fried Rice came about! It has now become one of our family’s go-to weeknight dinners, and I hope it will for you too.
For serving, we usually add some form of protein to make it more of a complete meal. We will either add roasted tofu or pan seared salmon, but I think it would be equally delicious with shrimp!
Who is this recipe good for?
What I love about this recipe is that it’s perfect for pretty much all dietary restrictions as it is grain free, gluten free, dairy free, and nut free.
If you’re vegan you can leave out the egg and you have a cauliflower fried rice that is both vegan and vegetarian!
If you’re doing Whole30, or are looking for a Paleo or Keto Cauliflower Fried Rice, feel free to add whatever additional protein of your choosing such as pan seared salmon, sautéed shrimp, free-range chicken, etc.
[recipe-video]
How to make this Cauliflower Fried Rice Recipe
- Cook your eggs – to season, you first saute garlic and thinly sliced green onions. Cook until just underdone and set aside.
- Start on your filling – cook your onion, carrots, and red bell pepper.
- Add fresh riced cauliflower – or sub frozen if fresh unavailable, although cooking time will be longer.
- Add scrambled eggs back to dish – once cauliflower has been cooked to your preferred texture.
- Top with additional protein of your choice.
Substitutions
- Cauliflower Fried Rice with Salmon – You can add extra protein by serving with pan seared salmon like the photo above! For this, I just patted dry, and seasoned a 6oz filet with salt & pepper. I then added olive oil and coconut aminos to a pan, and cooked in a cast iron skillet over medium heat for 3-5 minutes per side.
- Fried Cauli Rice without egg – skip the first steps of the recipe, and follow everything else!
- If you’re looking for a soy-free Cauliflower Fried Rice recipe – this is it! No soy sauce is used in this recipe and I also skipped the sesame oil. I prefer without the taste in this version and keeping the seasoning simple with salt and pepper. With this, most of the flavor coming from sautéed garlic and green onions.
- Easy Cauliflower Fried Rice recipe made without food processor – easy! I suggest buying fresh, riced cauliflower which is readily available at most grocery stores including Trader Joe’s and Whole Foods. If you can’t find fresh riced cauliflower, you can also purchase frozen, although I personally prefer the taste of fresh riced cauliflower.
Other Whole30 friendly dinners include this Salmon with Cream Sauce, this Vegetarian Lasagna, Easy Shakshuka, or Homemade Vegan Hamburger Helper which you can make Whole30 by serving with sweet potatoes instead of GF pasta.
Would love to hear in a comment below if you give this recipe a try and what you think 🙂
Ingredients
- 2 tbsp olive oil divided
- 7 scallions chopped (divided)
- 4 cloves garlic peeled & minced (divided)
- 3 each large eggs whisked
- ½ each large onion diced
- 1 each large carrot peeled & diced
- 1 each red bell pepper diced
- 1 16oz bag fresh* riced cauliflower *if not, substitute frozen
- ¼ tsp salt + more to taste
Instructions
- Start by making your eggs. Preheat a medium non stick to medium and add 1 tbsp olive oil. Once oil is hot, add 3 chopped scallions and 1 diced garlic clove. Let cook in olive oil until garlic just starts to brown.
- Add your whisked eggs and cook for 1-2 minutes or until just barely cooked. Set aside.
- To pan, add additional 1 tbsp olive oil and your diced onion and carrot. Cook for 2-3 minutes over medium heat, or until onions are translucent.
- Add your red bell pepper and cook for an additional 2-3 minutes, followed by your fresh or frozen riced cauliflower. Cook for ~5 minutes, or until cauliflower is heated through and cooked to your liking.
- Lastly, stir in your cooked eggs + remaining 4 chopped scallions. Season with ¼ tsp salt + more to taste. Enjoy!
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LOVE THIS RECIPE! Thanks for sharing. The only thing I didn’t follow (minor) was where the remaining three diced cloves of garlic go in. I improvised but figured I’d let you know. Thanks for the inspiring and delicious meal!
So happy to hear you loved this recipe, Lindsey! It’s pretty forgiving for add in’s – I usually just use whatever leftover veggies I need to get rid of in my fridge 🙂