Addictive, loaded with veggies, and so light that you can eat bowl after bowl of it, Cauliflower Fried “Rice” is my new favorite lunch. Adapt this gluten-free, paleo, vegetarian dish by loading it up with your favorite veggies for a low carb dinner that comes together in 25 minutes or less.
Looks like the real deal, doesn’t it? You’d never guess that this fried “rice” doesn’t include any actual rice. Just tons of crisp saucy vegetables tossed in a wok until golden brown.
It tastes and looks like the original, but the secret is light and fluffy cauliflower rice that is an easy substitute for the starchy original.
This dish alone is reason enough to stock your freezer with cauliflower rice. It’s rich, savory and incredibly satisfying, but a generous serving of cauliflower fried rice is only 360 calories.
You can enjoy the entire bowl below and won’t have a moment of guilt when I follow it up with a big old slice of this. <= You’re welcome.
Happy Monday friends! Hope you enjoy this lighter dinner because I’ve got an awesome dessert headed your way later this week!
- 1 Tbsp Soy Sauce (use Bragg's Aminos for paleo; Tamari for gluten-free)
- 1 Tbsp Water
- 1 tsp Chili Garlic Sauce (see note)
- 1 tsp Rice Vinegar
- ½ tsp Toasted Sesame Oil
- 2 cups Frozen Stir-Fry Mix (we like a mix of peas, carrots, broccoli and corn; though skip the corn for a paleo version of this stir-fry)
- 1 Tbsp Cooking Oil
- ½ Onion, chopped
- 2 cloves Garlic, chopped
- 4 cups Cauliflower Rice, pre-cooked as outlined in this recipe
- 2 Eggs
- 1 Lime, wedges
- Sriracha or other hot sauce, for serving (opt)
- Whisk together all ingredients for sauce. Run frozen vegetables in a strainer under hot water just to get them slightly defrosted.
- Heat a wok or skillet over medium-high heat. Add oil. When oil begins to shimmer, add onion and saute until tender, about 2 minutes. Add garlic and vegetables and saute until vegetables begin to brown in spots, about 2 minutes more.
- Add the sauce and cauliflower rice and saute to coat everything in sauce.
- Move vegetables and cauliflower rice to the sides of the pan, forming an open space in the center of the wok. Add eggs to the center of the wok and stir to scramble the eggs, about 3 minutes. (While you scramble the eggs, the cauliflower rice and vegetables around the sides of the pan should continue to cook, browning on the bottom of the pan which will help them to get those golden brown spots.)
- Gently fold all of the ingredients together. Taste and add a bit more soy sauce / aminos / tamari, if needed.
- Squeeze two wedges of lime over the dish. Serve with extra lime wedges and Sriracha. Enjoy!
Life is busy over here, but I can tell you two little ladies who don’t need any reminder to stop and smell the “roses”. Literally.