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 vegetable fried “rice” made with cauliflower instead of rice 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 meal on busy nights.
To make the cauliflower rice-like simply grate it with a box grater or pulse in a food processor until the pieces are rice sized.
I’m not a fan of soy, so I use coconut aminos instead of soy sauce. Coconut aminos (I buy mine here) is a sauce made of coconut sap with a similar flavor to soy sauce, but no soy and no gluten. I’ve also created my own soy sauce alternative recipe using bone broth, that’s quite tasty.
Vegetable Fried "Rice" Recipe
- 1 head cauliflower (fresh, frozen will not work)
- 3 eggs
- 1 large carrot
- ½ cup frozen peas
- 1 small zucchini
- 1 onion
- ¼ cup coconut aminos
- ¼ cup sesame oil (or coconut oil)
- 1 tsp garlic powder
- salt and pepper to taste
- Finely chop the carrot and onion and zucchini.
- Heat half of the sesame or coconut oil in a large skillet on medium high heat.
- Add the carrot and onion and sauté until starting to soften.
- Add zucchini and add peas.
- While those are cooking, grate the cauliflower using a cheese grater or food processor.
- When vegetables are cooked, remove from heat and set aside.
- Add the rest of the oil and the cauliflower to the skillet.
- Cook, stirring constantly, for 3-4 minutes until cauliflower is starting to soften but not mushy.
- Make a hole in the center of the mixture to reach the bottom of the pan and crack the eggs in to the hole.
- Sprinkle with 2 tablespoons of the coconut aminos and the garlic powder, salt, and pepper.
- Scramble the eggs in to the mixture.
- When eggs are cooked, return vegetables to the pan and stir.
- Add the remaining coconut aminos and stir until everything is heated and flavors are combined.
Do you eat rice? Ever made a variation like this? Share below!
Discussion (21 Comments)
Okay, but can I use frozen riced cauliflower just thawed? (Those big bags of riced cauliflower from Costco are such a time saver for me!)
Just made this for lunch…it was so good! The texture and taste were perfect. Thanks!
Great recipe, delicious and easy. I have the Wellness Mama cookbook and found it there. Both kids and hubby love it. Son is severely allergic to eggs so I mix all veggie and seasonings first and then pull out some for him before dumping eggs in for rest of family. I just add leftover protein to his. Goes well with shredded chicken.
What’s coconut aminos? What can I use instead?
I made “white rice” yesterday for my kids and I… Little did they know it was cauliflower.
I just grated it and added it to a pan. Then I added two tablespoons of water, a tablespoon of butter, salt and pepper. Covered, and cooked for a few minutes. Came out creamy.
The kids loved it. They totally thought it was rice with a little cauliflower.
LOVE this! Great alternative to rice and my daughter enjoyed making it with me. We have tried a few of your recipes and they were all awesome but she really loves this one:-)