Paleo Cauliflower Fried Rice

March 2, 2020

PALEO CAULIFLOWER FRIED RICE - INGREDIENTSFOR THE RICE:1 pound riced cauliflower (this is one large head riced, or one 16 ounce package. note, if buying pre-packaged, I would advise against the one from Trader Joe’s—why does it smell and always have a funny taste that never goes away no matter what you do?!?!)1 carrot, diced1 small white onion, diced1 celery, diced (optional)2 pasture raised eggs, whisked2 tablespoons sesame oil1/2 teaspoon garlic powderFOR THE SAUCE:1/4 cup coconut aminos1 tablespoon maple syrup2 tablespoons sesame oil1 teaspoon tapioca flour1 teaspoon sea saltFOR GARNISH (OPTIONAL):sesame seedschopped chives or green onion

Who loves fried rice?! I know I do. Fried rice, to me, is one of those foods that feels really nostalgic. There’s nothing like opening a cardboard Chinese takeout box and seeing little bits of carrots, onion, and scrambled egg nestled into a bed of rice. Just the thought of it is enough to make me hungry!

But here at Kalejunkie, I like to switch things up. While traditional fried rice isn’t the unhealthiest food out there, with a few simple ingredients we can make a version of this childhood favorite that’s not only packed with veggies, but is gluten-free, paleo, can be made vegan (just remove the eggs), and dare I say, better than the original. Trust me, you’re going to want to try this one.

The secret ingredient that kicks this fried rice up a notch is, you guessed it… cauliflower!

Cauliflower is all the rage these days, and if you’re someone who follows a low-carb diet like the paleo or keto diets, then you may be very familiar with this ingredient. When “riced” (aka put into a food processor and pulsed until it’s in small bits), cauliflower can mimic the look, feel, and texture of traditional white rice, minus the carbohydrates. Now if you’ve followed me for a while, then you know that I’m a firm believer in not shaming any one food. But, if you follow a low-carb diet or have to keep carbs to a minimum for health reasons, then this can be good to note. If you love a carb-heavy diet, then you can totally just use normal rice here, but I really feel like the cauliflower rice shines in this recipe.

What you need to make Paleo Cauliflower Fried Rice

  • Riced Cauliflower: Either “rice” a large head of cauliflower yourself, or use one 16 ounce pre-packaged bag.
  • Carrot: Any type of carrots will do!
  • White Onion: The sharpness of the white onion is perfect for this recipe.
  • Celery: This is totally optional, but provides a nice crunch and/or additional added veggies, if you want it.
  • Pasture Raised Eggs: I love the Vital Farms brand of eggs! If you’re vegan you can totally omit these.
  • Sesame Oil: This powerful, salty oil is what gives the rice it’s flavor! I don’t recommend substituting it with other oils, as it’ll change the flavor.
  • Garlic Powder: Don’t forget the garlic! You can sub fresh garlic if you prefer.

How to make Paleo Cauliflower Fried Rice!

  1. To make this fried rice, the first step is to prepare the sauce, by whisking or blending all of the sauce ingredients (see below) until smooth.
  2. Next, whisk the eggs in a small bowl.
  3. Then, take a large pan (or a wok if you have one) and heat it over medium heat.
  4. Add the sesame oil and, once hot, add the onions, carrots, celery, and garlic powder, stirring for about 3-5 minutes.
  5. Add the cauliflower rice and stir for about a minute.
  6. Make a well in the middle of your rice and add in the eggs.
  7. Stir until fully cooked, and then add the sauce.
  8. Top with sesame seeds and some chives, and you’re ready to go!

If you try this recipe, please be sure to leave a review and a comment below – this helps other people decide whether to make this recipe as well. And since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. Nothing makes me happier! XX

PALEO CAULIFLOWER FRIED RICE

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

FOR THE RICE:

  • 1 pound riced cauliflower (this is one large head riced, or one 16 ounce package.) Note, if buying pre-packaged, I would advise against the one from Trader Joe’s—why does it smell and always have a funny taste that never goes away no matter what you do?!?!
  • 1 carrot, diced
  • 1 small white onion, diced
  • 1 celery, diced (optional)
  • 2 pasture raised eggs, whisked
  • 2 tbsp sesame oil
  • 1/2 tsp garlic powder

FOR THE SAUCE:

  • 1/4 cup coconut aminos
  • 1 tbsp maple syrup
  • 2 tbsp sesame oil
  • 1 tsp tapioca flour
  • 1 tsp sea salt

FOR GARNISH (OPTIONAL):

  • sesame seeds
  • chopped chives or green onion

Instructions

  • Add all of the sauce ingredients to a medium bowl, and whisk until smooth and set aside (you can also use a blender for this). 
  • Next, whisk the eggs in a small bowl and set aside, making sure there are no clumps. 
  • Heat a large pan over medium heat. 
  • Add the sesame oil. 
  • Once hot, add the onions, carrots, celery, and garlic powder, stirring for about 3-5 minutes. 
  • Add the cauliflower rice and stir for about one minute. 
  • Make a well in the middle of the fried rice and pour in the eggs. 
  • Stir until cooked, then add the sauce. 
  • Mix and remove fried rice from the stove. 
  • Top with sesame seeds and chives.

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