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One of my favorite things to do is recreate foods I love that I can eat without derailing my food goals or sparking an allergic reaction. I have a soy allergy and can’t normally order fried rice at a restaurant so I love making it at home.

So today, I want to share with you my delicious and oh so easy to make cauliflower “fried” rice that will make all of your Chinese take out dreams come true!

This rice serves as the perfect base for a variety of meats so you can easily make a double (or quadruple batch) and eat it all week without getting bored. P.S. – it freezes well in individual portions so you can have it on a moment’s notice! I hope you enjoy!

Be Well, Stay Real, – Rach

Ingredients

  • 1/2 cup coconut aminos

  • 1 medium yellow onion, diced

  • 2 large carrots, peeled and diced

  • 1 Tbsp fresh ginger, grated

  • 2 cloves garlic, minced

  • 2 cage free eggs

  • 5 scallions, thinly sliced

  • 1 bag riced cauliflower (I personally like the Trader Joe’s brand that you can find in their frozen section!)

Directions

  1. Start by prepping all of your veggies (onion, carrots, ginger, garlic, and scallions). I really appreciate a mise en place (meaning “everything in its place”) approach so your ingredients are all ready to go when you start cooking!

  2. Begin by heating a large saucepan over medium heat and add 1-2 Tbsp of avocado oil to start warming.

  3. Add the carrots and onions to the pan and allow to cook for 3-5 minutes, stirring occasionally, until soft but not brown.

  4. Turn the heat up to medium-high and add the bag of cauliflower rice to the pan. Cook for 7-10 minutes, stirring frequently to help release moisture, until almost all of the liquid in the pan has evaporated and the rice is starting to brown. (It is important to remove most of the moisture from the rice to ensure it is not soggy!)

  5. Add the garlic and ginger to the mix and cook for 1-2 minutes, ensuring they do not get overly brown or burn.

  6. Turn the heat down to low, move the rice and veggies over to one half of the pan, and add your cracked eggs to the empty side. Cook for approximately 1 minute until they are mostly cooked through.

  7. Fold the cooked eggs into the rice and veggies until even distributed.

  8. Return the heat to medium-high and add the 1/2 cup of coconut aminos to the party and allow to cook for 3-5 minutes, stirring occasionally, until the liquid has reduced and absorbed into the veggies.

  9. Finally, turn the heat off and fold the scallions into the rice. Season with salt, pepper, and/or hot sauce and serve with your favorite protein! Enjoy!

Cauliflower "fried" rice

Cauliflower "fried" rice

I want to share with you my delicious and oh so easy to make cauliflower "fried" rice that will make all of your Chinese take out dreams come true!
Prep Time 10 mins
Cook Time 15 mins
Course Side Dish
Cuisine Chinese
Servings 4

Equipment

  • Large saucepan
  • Chef's knife
  • Measuring cups and spoons
  • Rubber scraper

Ingredients
  

  • 1/2 cup Coconut aminos
  • 1 medium Yellow Onion diced
  • 2 large Carrots peeled and diced
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 2 eggs cage free
  • 5 scallions thinly sliced
  • 1 bag riced cauliflower I personally like the Trader Joe's brand that you can find in their frozen section!

Instructions
 

  • Start by prepping all of your veggies (onion, carrots, ginger, garlic, and scallions). I really appreciate a mise en place (meaning "everything in its place") approach so your ingredients are all ready to go when you start cooking!
  • Begin by heating a large saucepan over medium heat and add 1-2 Tbsp of avocado oil to start warming.
  • Add the carrots and onions to the pan and allow to cook for 3-5 minutes, stirring occasionally, until soft but not brown.
  • Turn the heat up to medium-high and add the bag of cauliflower rice to the pan. Cook for 7-10 minutes, stirring frequently to help release moisture, until almost all of the liquid in the pan has evaporated and the rice is starting to brown. (It is important to remove most of the moisture from the rice to ensure it is not soggy!)
  • Add the garlic and ginger to the mix and cook for 1-2 minutes, ensuring they do not get overly brown or burn.
  • Turn the heat down to low, move the rice and veggies over to one half of the pan, and add your cracked eggs to the empty side. Cook for approximately 1 minute until they are mostly cooked through.
  • Fold the cooked eggs into the rice and veggies until even distributed.
  • Return the heat to medium-high and add the 1/2 cup of coconut aminos to the party and allow to cook for 3-5 minutes, stirring occasionally, until the liquid has reduced and absorbed into the veggies.
  • Finally, turn the heat off and fold the scallions into the rice. Season with salt, pepper, and/or hot sauce and serve with your favorite protein! Enjoy!
Keyword Gluten Free, Paleo, Whole30

I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!

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