Vegetable fried rice with cauliflower
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4.19 from 11 votes

Vegetable Fried "Rice" Recipe

A simple and fast vegetable fried rice that uses cauliflower in place of rice for extra nutrition.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Asian
Servings: 4 +
Calories: 240kcal
Author: Katie Wells



  • 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.
  • Enjoy!


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


Serving: 11/2 cups | Calories: 240kcal | Carbohydrates: 15.5g | Protein: 7.4g | Fat: 17.1g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 405mg | Fiber: 4.2g | Sugar: 5.5g