Vegetable fried rice with cauliflower

Vegetable Fried "Rice" Recipe




Yield 4 +

A simple and fast vegetable fried rice that uses cauliflower in place of rice for extra nutrition.



  1. Finely chop the carrot and onion and zucchini.
  2. Heat half of the sesame or coconut oil in a large skillet on medium high heat.
  3. Add the carrot and onion and sauté until starting to soften.
  4. Add zucchini and add peas.
  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 to the skillet.
  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 the pan and stir.
  13. Add the remaining coconut aminos and stir until everything is heated and flavors are combined.
  14. Enjoy!


Add precooked chicken to make chicken fried "rice" and a complete meal. 

Courses Side Dish

Cuisine Asian

Nutrition Facts

Serving Size 1 1/2 cups

Amount Per Serving

Calories 240

% Daily Value

Total Fat 17.1 g


Saturated Fat 3 g


Cholesterol 123 mg


Sodium 405 mg


Total Carbohydrates 15.5 g


Dietary Fiber 4.2 g


Sugars 5.5 g

Protein 7.4 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at