One of our favorite go-to weeknight meals, this Easy Paleo Cauliflower Fried Rice comes together in just about 15-20 minutes, start to finish. Plus, it’s great for a solid fridge clean out, when you’ve got a bunch of rogue veggies and a little quick-cooking or leftover protein.
We all know that part of having food allergies, intolerances and restrictions on your diet (whatever the reason – choice or not) can be cause for many food funerals. You know what I’m talking about, having to mourn the loss of our favorite foods, dishes from a lifetime before you truly recognized what makes you feel bad and what makes you feel good. You can just go ahead and toss in certain restaurants and basically all of the best take-out into that list too, especially if you have a true intolerance or food allergy.
We can’t deny it however, takeout, as a concept, it’s rad. It’s quick and easy, usually pretty dang delicious and there’s little thought (and clean-up) required. But here’s the reality of takeout, it’s generally overpriced for the quality, they often use sketchy oils and can contain hidden ingredients/contamination that some of us may be allergic/intolerant/reactive to. For most of us, takeout will leave us feeling pretty gross. Problem solved: My super versatile Quick Paleo Cauliflower Fried Rice is so darn delicious, it’s a breeze to whip up, ready in about 15 and it’s so so much better for you. Win-win-win.
This Cauliflower Fried Rice, like so many recipes and how-to’s here on Tasty Yummies, is open for interpretation and has so much room for expansion, creativity and personalization. For vegetables you can go super simple with just carrots and peas, those are a good baseline, I also really love to add cabbage, broccoli, cauliflower, green beans, red bell peppers, bok choy, zucchini, mushrooms and so many more. Depending on the season and what I have on hand. Wanna have a little more fun? Add some bacon, try a little kimchi.
You can go with this fried “rice”, as it is, keeping the eggs as the only protein, or for a more complete meal, add some shrimp, chicken, pork or beef. If you’re veggie you can go with tofu, if that’s your thing.
Finally, I include a super simple sauce, just a couple ingredients, ready in about 1 minute and in my mind, it’s what makes this homemade version rival any take-out. However, if you don’t have the ingredients or are in a rush, go with just the coconut aminos (or GF tamari)
- 2 tablespoons avocado oil, ghee or pastured lard, divided
- 3 pasture raised eggs, lightly beaten
- protein of your choice: ½ lb raw shrimp, peeled or cooked cubed or shredded chicken, pork or beef
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 6 scallions, thinly sliced, green and white parts (or ½ cup white onion, diced small)
- ½ cup diced carrot
- ½ cup frozen green peas
- other veggie options: cabbage, red bell pepper, broccoli, mushrooms, bok choy, etc
- 4 cups cauliflower rice (fresh, uncooked)*, or one medium head cauliflower
- 2 tablespoons coconut aminos*
- 2 teaspoons gluten-free fish sauce
- 2 teaspoons rice wine
- 1 teaspoon sesame oil
- ¼ teaspoon honey (or other sweetener, or leave out)
- pinch red pepper flakes
- Scallions, cilantro, toasted sesame seeds, sesame oil, sriracha, red pepper flakes, chopped toasted peanuts or cashes, etc
- Heat two teaspoons of oil in a large saute pan or wok over medium heat. Add eggs, scramble and cook. Remove and set aside.
- If adding shrimp, add 1 teaspoon oil, add shrimp and saute until just cooked through, 2 - 3 minutes. If adding cooked chicken or other fully cooked protein, add it to the pan, cook until just heated through. Remove with a slotted spoon and set aside.
- Add remaining 1 tablespoon oil, add the ginger and garlic and saute until fragrant, about one minute. Raise the heat to medium-high and add in scallions (or onion), peas and carrots and any other veggies you might have, stirring often, cook for about 3 to 4 minutes, or until tender.
- Add the cauliflower “rice” to the pan or wok. Cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Return the scambled eggs and cooked protein to the wok.
- Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss together well. Turn off the heat.
- Garnish with chopped scallion and serve.
To make whole30 leave out the honey
To make vegetarian, leave out fish sauce
To make vegan leave out honey, fish sauce, eggs
You can also make this from frozen cauliflower rice, I suggest doing a super quick cook in a separate pan (or microwave), so it doesn't go into the wok and leave a bunch of water, drain off any excess water
If you don’t want to make the quick sauce and just want to keep it super easy, skip out on everything else in the sauce and just add the coconut aminos (tamari or soy) to the wok right at the end as you would the saue.