This Paleo Cauliflower Fried Rice is a delicious alternative to the popular take-out dish. Whole30, gluten free, dairy free, and so amazing!
This bowl of veggies has so much flavor and you will love it! It does require a little prep work- grating the cauliflower, cutting the carrots, dicing the onion, but that can all be done ahead of time. I usually grate the cauliflower then keep it in the fridge until the day I want to make it. I know a lot of people use their food processor for the cauliflower rice- that works also and is super fast. Even after it's made it makes great leftovers. It makes a good amount so eating it for a few days is possible.
This stays hot forever! I don't know why, but it holds heat so well for so long. It's pretty nice because then you can get your main dish ready and this will still be warm.
Normal fried rice is filled with soy, unnecessary sodium, and even sugar sometimes. Not this version- made entirely of veggies and healthy seasonings. Coconut Aminos replaces the soy sauce and it's the best!
The texture is so similar to regular rice that it will satisfy that craving. If you like normal fried rice then you will love this version. A little more so than a restaurant version, adjust to your liking. You may want to start out with less and add more if you like.
You will love this healthy take on the classic side dish! A sneaky way to eat a bowl of veggies. It would go great with my Paleo Orange Chicken, Paleo Chicken and Broccoli, or Honey Sesame Chicken.
*UPDATE EDIT* Many people are making this with soy sauce, tamari, or liquid amnios and then stating that it's way too salty. This recipe is created using Coconut Aminos and if you don't follow the recipe then the result will be different. I suggest using coconut amnios or reducing the salt.
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Paleo Cauliflower Fried Rice
Ingredients
- 1 large onion diced
- 1 ½ cup carrots diced
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 1- 1 ½ teaspoons ground ginger we prefer more, but adjust to taste
- 1 teaspoon garlic powder
- 1 large cauliflower, grated
- ½ cup coconut aminos
- 2 large eggs, scrambled
- ½ cup diced green onions
Instructions
- In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.
- Season with salt, ginger, and garlic as it's cooking.
- Once the carrots are tender, add the cauliflower and coconut aminos.
- Stir to evenly coat the cauliflower and cook for about 5 minutes.
- Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.
- Add the green onion, take off the heat, and serve.
Jennifer says
Loved this recipe but don’t know how many calories are in 1 serving and how much is one serving?
Jessica DeMay says
Thanks, Jennifer! I don't calculate that, but you can use a site like My Fitness Pal to calculate that if needed. Serving size if very individualized.
Amy Cuaresma says
I am so grateful for your blog and I made this recipe tonight. Mine is good, but it's a bit seeet. I think I used to much ginger. ...but still it's aweseome and I am currently on a 30 day auto immune Paleo elimination diet. This was perfect. Many warm thanks..
Jessica DeMay says
You're welcome, Amy! Thanks for trying it and for the great feedback!
Sarah says
I love this. I don’t like the Bragg aminos I have so I used 1/4 cup low sodium soy sauce and no added salt and it came out perfect. I also used 5 eggs instead of 2 to give it more protein for a main dish. Thanks for the recipe. I also cheated and used frozen riced cauliflower and a bag of frozen veggies.
Jessica DeMay says
You're welcome, Sarah! I don't use Braggs since that contains soy. I always use coconut aminos, but use what works for you. I love the idea of using more eggs for a complete meal. That's not cheating- that's being smart 🙂
Erika says
Hello Jessica! Thanks so much for this recipe. I just made it and it is super delicious! I will definitely make it again!
I used one bag of the organic rice cauliflower from Trader Joe's (12oz). I did not have onions so I used celery instead. I also added one cup of green peas ( Trader Joe's). I used olive oil and fresh ginger.
Jessica DeMay says
Thanks for trying my recipe, Erika! I'm so glad you like it!
Allie says
Thanks for sharing your recipe! I made it tonight and it was very flavorful. It was filling, too! I am definitely going to add it to my rotation.
Jessica DeMay says
You're welcome, Allie! Thanks for trying it! I'm so glad you like it and will continue making it!
Kara says
delicious!! if you forget the ginger, no worries- it’s still amazing!! (i didn’t have any but made it anyway!)
Jessica DeMay says
Thanks, Kara! Good to know 🙂 Thanks for trying my recipe!
Kim says
This was fantastic! I made it exactly as written. I was afraid it might taste too much like cauliflower, which I do not like, but it did not. I love this recipe!
Jessica DeMay says
Thanks for trying my recipe, Kim! I'm so glad you like it!
Karen Gulley says
This sounds delicious and I was hoping to find a Whole30 fried rice recipe to use with chicken!
My question is about the ginger, you say ground ginger and I'm wondering if that is dry or fresh.
Thanks so much for the great recipe!
Jessica DeMay says
Hi Karen- sorry it took so long to reply. Either would work, but I'm referring to dry ginger. Hope you try it!
Courtney says
Hi! I want to try this, but I want to add some chicken to it for more protein. When do you think I should cook/add the chicken during the recipe? Thanks!
Jessica DeMay says
Hi Courtney- I would say with step 1. Or if you have cooked chicken, stir it in at the end with the green onion.
Josee says
This recipe is simply scrumptious! Way better than the original Paleo one ?
Thank you sharing your passion!
Jessica DeMay says
You're welcome! Thank you so much for the kind compliment, Josee!