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.
CAULIFLOWER FRIED RICE
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
- 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.
- In a large saute pan, heat the oil over medium-high heat until it shimmers.
- 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.
- Add the beaten eggs and cook, stirring to combine, until they are cooked through.
- 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.
- 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.)