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cauliflower fried rice in a blue bowl with chopsticks
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4 from 2 votes

Cauliflower Fried "Rice"

Fried "Rice" made with cauliflower rice is low carb, paleo and gluten free. Best of all, cauliflower rice has a great, light texture and absorbs all the flavors of the addictive sauce it's tossed in. Customize this easy weeknight recipe using any vegetables you have in the fridge.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Asian
Keyword: gluten free, healthy recipe, vegetarian
Servings: 2
Calories: 364kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Mixing Bowl
  • Wok or skillet

Ingredients

For Sauce

  • 1 tablespoon Soy Sauce (use Bragg's Aminos for paleo; Tamari for gluten-free)
  • 1 tablespoon Water
  • 1 teaspoon Chili Garlic Sauce (see note)
  • 1 teaspoon Rice Vinegar
  • ½ teaspoon Toasted Sesame Oil

For Stir-Fry

  • 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 tablespoon Cooking Oil
  • ½ Onion, chopped
  • 2 cloves Garlic, chopped
  • 4 cups Cauliflower Rice, pre-cooked as outlined in this recipe
  • 2 Eggs
  • 1 Lime, cut into wedges
  • Sriracha or other hot sauce, for serving (optional)

Instructions

  • 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!

Notes

Look for chili garlic sauce in the international aisle of most grocery stores. While not a mandatory ingredient, this adds a great kick of flavor to the dish.

Nutrition

Serving: 3g | Calories: 364kcal | Carbohydrates: 49g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 872mg | Potassium: 1509mg | Fiber: 15g | Sugar: 9g | Vitamin A: 9497IU | Vitamin C: 186mg | Calcium: 166mg | Iron: 4mg