Cauliflower Fried Rice


This low-calorie, vegetarian take on traditional fried rice is light and simple, and takes about ten minutes to prep. It is a balanced dish in its own right when prepared with eggs, so it works as a standalone meal, but it’s also a great accompaniment to homemade Asian dishes like beef and broccoli. We like it with a drizzle of spicy Sriracha chili sauce.

Time Saver: If you’re in a rush, try using riced cauliflower instead of making your own, replacing the scallions with pre-chopped onions, using frozen peas and carrots, and substituting ground ginger and garlic instead of fresh. Fresh cilantro makes a bright finisher, so only skip that if you must.

AIP Note: If you’re following an auto-immune protocol (AIP), omit the red bell pepper, and black pepper if not well tolerated. Substitute coconut aminos for the tamari. If you are sensitive to eggs, then substitute 3 egg yolks for the 2 whole eggs, or omit them entirely for a tasty stir-fry. Don’t even think about the Sriracha drizzle… trust us, it’s just as great without.

Makes 4 servings


  • 2 TBSP extra virgin olive oil (or extra virgin avocado oil)
  • 1 head cauliflower (or 2 cups riced cauliflower)
  • 1 large carrot, peeled and chopped
  • 1 red bell pepper, seeded and chopped (omit this for AIP)
  • 1 cup frozen peas (or shelled fresh)
  • 1 bunch scallions, chopped
  • 2 large eggs, beaten
  • 1 TBSP fresh ginger, minced (or 1 tsp ground ginger)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 2 TBSP gluten-free tamari (or 2 TBSP coconut aminos for AIP)
  • 2 TBSP orange juice
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup fresh cilantro, chopped


  1. If you are using a head of cauliflower, start by making the rice in either a food processor or by hand with a box grater. If using a food processor, chop into florets and pulse until the cauliflower is small enough to resemble rice.
  2. In a large saute pan, heat the oil over medium-high heat until it shimmers.
  3. Add the cauliflower, scallions, carrot, peas, red pepper, garlic & ginger (if using fresh), and the sea salt, and cook, stirring occasionally until the mixture is soft, approx. 4 minutes.
  4. Add the beaten eggs and cook, stirring to combine, until they are cooked through.
  5. Add the tamari (or coconut aminos), orange juice, ginger & garlic powders (if using dried ground spices), and black pepper, and cook, stirring to combine for another 4 minutes.
  6. Stir in the cilantro before serving.

We like ours drizzled with a bit of Sriracha chili sauce, as seen in the photograph. (Sriracha is a chili pepper and not advised for AIP followers.)

Hi, I’m Ali.

Eighty was founded by me, Ali Brady. I am a…

  • Certified Functional Medicine Nutrition Practitioner
  • Certified Nutritional Therapy Practitioner
  • Certified Function Nutrition Lab Full Body Systems
  • Graduate
  • Certified Health Coach
  • Certified Paleo Autoimmune Protocol Coach
  • Certified Health-Supportive Chef
  • Busy, Active, Working Mom

But don’t let my nutrition background fool you.

I’ve been EXACTLY where you’re sitting.

I know how it feels to be living in hormonal chaos.

The exhaustion. The frustration. The helplessness. The feeling like your life is basically over.

When you’re struggling with hormone problems, unwanted weight gain, and stubborn symptoms, you find yourself thinking, “I’ve lived my life up to this point only for it to be like THIS?” Stop the ride, I want OFF.

But I also know how it feels to heal your body and your life. When I started eating the Eighty way, I learned how whole, nutrient-rich foods enjoyed with an attitude of abundance (NOT restriction) can nourish the body back to wellness.