Fried rice is easily one of my favorite dishes. I think you will love this spin on it. Using cauliflower as a substitute for rice is a great way to cut down on carbs. This recipe is also Whole 30/Paleo compliant.
It’s easy to make your own cauliflower rice, although they do sell it in most grocery stores in the produce section now. I much prefer the fresh made. Just cut your head of cauliflower into manageable pieces and toss them into your immersion blender and pulse it a few times until it resembles rice. Be sure not to mix it up too much so you don’t end up with cauliflower mush. Let’s jump into the recipe.
Feeds: 4 people
- 1 cauliflower head
- 1 tbsp sesame oil
- 2 egg whites
- 1 large egg
- salt and pepper for taste
- cooking spray
- 1/2 onion, finely diced
- 1/2 cup fresh or frozen peas and carrots mix
- 2 cloves garlic, finely minced
- 5 scallions, diced, whites and greens separated
- 3 tbsp soy sauce, or more to taste (Use Coconut Aminos for Paleo/Whole30)
- Chop the cauliflower into florets, then put half of the cauliflower in a food processor and pulse until the cauliflower is small and resembles rice – now set that aside and do the same thing with remaining cauliflower.
- Combine egg and egg whites in a small bowl and whip with a fork. Add salt and pepper to taste.
- Heat a large saute pan or wok over medium heat and spray with oil.
- Toss your eggs into the pan and cook until done. Sat aside
- Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
- Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add the egg then remove from heat and mix in green scallions.
Have you tried this recipe? Let us know what you think in the comments!