Vegetable Fried “Rice”

Vegetable fried rice with cauliflower Vegetable Fried Rice

I’ll admit, I used to eat rice all the time. Even these days, if I’m going to eat a grain, it is going to be rice (usually in sushi).

Rice isn’t a regular food for us though, so I was looking for some healthier substitutes that would include more veggies, and this is one of the solutions I found.

This recipe combines the flavors of regular vegetable fried rice from a restaurant with the nutrition boost of Cauliflower for a tasty and more nutritious side dish. You can even add chicken to make a full meal!

Another advantage is that without the long cook time of the rice, this recipe comes together very quickly for a quick meal on busy nights.

Vegetable Fried "Rice"
 
Prep time
Cook time
Total time
 
A simple and fast vegetable fried rice that uses cauliflower in place of rice for extra nutrition.
Author:
Recipe type: Side Dish
Cuisine: Asian
Serves: 4+
Ingredients
  • 1 head of FRESH cauliflower (frozen will not work)
  • 3 eggs
  • 1 large carrot
  • ½ cup frozen peas (optional)
  • 1 small zucchini (optional)
  • 1 onion
  • ¼ cup coconut aminos (similar to soy sauce)
  • ¼ cup sesame oil or coconut oil (I get both here)
  • 1 teaspoon garlic powder
  • salt and pepper to taste
Instructions
  1. Heat a large skillet on medium high heat and add half of the sesame or coconut oil.
  2. Finely chop the carrot and onion and add to pan.
  3. Saute over medium high heat until starting to soften.
  4. Slice zucchini (if using) and add peas (if using)
  5. While those are cooking, grate the cauliflower using a cheese grater or food processor.
  6. When vegetables are cooked, remove from heat and set aside.
  7. Add the rest of the oil and the cauliflower.
  8. Cook, stirring constantly, for 3-4 minutes until cauliflower is starting to soften but not mushy.
  9. Make a hole in the center of the mixture to reach the bottom of the pan and crack the eggs in to the hole.
  10. Sprinkle with 2 tablespoons of the coconut aminos and the garlic powder, salt and pepper.
  11. Scramble the eggs in to the mixture.
  12. When eggs are cooked, return vegetables to pan and stir.
  13. Add the remaining coconut aminos and stir until all are heated and flavors are combined.
  14. Enjoy!

 

Reader Comments

  1. StevieDriscoll says

    I love cauliflower-rice! I love it in Mexican foods best. It looks a lot like rice, but not quite like that picture. Is that photo actually cauliflower or just regular rice?

  2. mamaV says

    Aha! I made the mistake of steaming my cauliflower first… And it was pretty mushy and not a good texture. This sounds like it will save time AND taste better!

  3. andy says

    Thanks as always for your constant flow of good ideas!
    I’m even more of a freak than most of us, Brassica is problematic because of low thyroid function and gas… Better off with white rice…sad face.

  4. Gina says

    Incredible recipe! My family (my husband, 9-year old son and 3-year old daughter) thought they were eating fried rice! I am one happy mom! :) Thank you!

  5. Jane Rattray says

    You can use frozen cauliflower for”rice”recipes. You just have to pre stream the cauliflower first until no longer frozen then put it through the food processor until it resembles the look of rice. Follow the rest of the recipe from that point.

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