Whole30 Cauliflower “Fried Rice”

I have to admit something to you all. For the most part, I am not that into the cauliflower as “rice” illusion. Cauliflower, in my opinion, does not and never will taste like rice no matter how you play it. That being said, that doesn’t mean that “riced” or “pearled” cauliflower doesn’t have merit of its own.

So while this Paleo Cauliflower “fried rice” does not eat exactly like fried rice, it is an absolutely delicious way to make cauliflower. This recipe is paleo and Whole30 compliant, as well as Keto and a great option for those following the 2B Mindset program. I love to pair it with my Whole30 Shrimp and Pineapple Skewers and other Asian inspired dishes. It is very quick to prepare, especially if you use my little trick of pre-riced fresh (not frozen) cauliflower which is now available at most supermarkets. Enjoy!

List of Ingredients:

Cauliflower “Rice”: One of my favorite grocery store shortcuts is FRESH riced or pearled cauliflower. I emphasize fresh because I have not yet found a way to cook frozen cauliflower rice that does not come out soggy. If you have any tricks up your sleeve I would love to hear them. In the meantime I will continue buying my slightly overpriced, but in my opinion very much worth it, freshly riced cauliflower.

If you prefer to make it yourself it isn’t actually all that difficult. Simply divide your cauliflower into quarters and then grate or use a food processor to break up into “rice-like” chunks. Or you can be lazy like me and just buy it. The choice is yours.

Green Onions: I love the flavor of green onions and they serve a duel purpose in this recipe. You sauté the whites of the onion with the fried rice and then garnish with the green parts. Waste not want not!

Carrots: You can’t have fried “rice” without carrots and I love the texture they give to this dish. How finely you dice them depends on preference. I personally like a little bite to my carrots but if you prefer softer carrots then be sure to cut them smaller.

Garlic & Ginger: I love the combination of garlic and ginger. While you can use fresh ginger, I sometimes use a compliant ginger paste, which is available at most super markets. Another ginger trick is to freeze chunks of ginger and then only take out what you need. Freezing ginger also makes it easier to grate.

Frozen Peas: Peas were once a controversial topic in the Whole30 world as teccchhhnniiicallllyy they are a legume. However, in 2020 Melissa announced that after reviewing the science, peas are compatible with the Whole30 program. And I for one am pleased for the peas! However, IF you suspect you do have a substantial legume sensitivity you may want to skip the peas for now. Just know they are compliant according to Whole30 doctrine.

Coconut Aminos: For those new to the Whole30/Paleo lifestyle, coconut aminos are basically the soy sauce of the primal world. In fact I’ve found that they can pretty much be used interchangeably. And lucky for us due to the popularity of the paleo diet coconut aminos are now readily available at most grocery stores. Just be sure to check your labels for any added sugar.

Rice Vinegar: I love the tang of rice vinegar and add it to pretty much all of my Asian inspired dishes. Despite having rice in the title, rice vinegar actually is Whole30 compliant. Just be sure to check your labels as some varieties do contain added sugar which you want to avoid.

Chili Garlic Sauce: Another staple in our house. I use Huy Fong Chili Garlic Sauce all. the. time. In Asian inspired recipes as well as anything else! Get some and you will be hooked!

Fish Sauce: For those new to this delicious condiment fish sauce may seem a little intimidating. But I assure you it is a game changer, both on and off whole30. Fish sauce, as it is so aptly named, is basically a sauce made of fermented anchovies and salt. If this scares you a little you might want to know that Worcestershire sauce, a western staple, also contains fermented anchovies. And that is because they are delicious. In my humble opinion the absolute best fish sauce on the planet is Red Boat Fish Sauce. It may seem a bit of a splurge for a condiment but a little goes a long way and you will not regret it.

Toppings: The skies the limit for toppings for this dish but my personal favorites are chopped cashews, sesame seeds and a dash of toasted sesame oil. And don’t forget those reserved green onion tops!

Whole30 Cauliflower "Fried Rice"

Whole30 Cauliflower “Fried Rice”

This Whole30 Cauliflower Fried Rice is my go-to low carb side dish when I’m craving Asian food. It is Paleo and Whole30 compliant and also works great for someone following the 2B Mindset program.

Recipe by The Jam Jar Kitchen
5 from 13 votes
Course: Side Dish, EntreeCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 16 oz riced or pearled cauliflower

  • 1 tbsp compliant oil

  • 7-9 (1 bunch) green onions, whites divided from greens and chopped

  • 2 cloves garlic, minced

  • 1/2 tsp grated ginger or ginger paste

  • 2-3 carrots, finely diced

  • 1/2 cup frozen peas

  • 1/4th cup coconut aminos

  • 1/2 tbsp rice vinegar

  • 1/2-1 tsp chili garlic sauce (add or omit according to preferred heat level)

  • 1/2 tsp fish sauce

  • 1/4th cup chopped cashews (optional)

  • 1-2 tsp sesame seeds (optional)

  • splash of toasted sesame oil (optional)

Directions

  • In a small bowl mix together coconut aminos, rice vinegar, fish sauce and chili garlic sauce. Set aside.
  • Heat 1 tbsp of compliant oil (I like avocado oil) over medium high heat in a non stick skillet or wok until hot and shimmering.

    Crack 2 eggs into the hot oil and let cook, undisturbed, for about a minute. Season with a little salt & pepper. Then flip and give a little scramble, cooking for another 45 seconds. The eggs should be just set but not runny. Remove to a plate and set aside.
  • If the skillet seems dry add a little splash of oil. Then add the whites of the green onions and saute for about 1 minute. Add garlic & ginger and cook for another minute until fragrant.
  • Add in diced carrots and cauliflower and continue to cook over medium high heat for about 3 minutes
  • Add in bowl of sauce and frozen peas. Stir fry for another 3-5 minutes until the carrots and cauliflower have reached your desired level of tenderness.
  • Remove from heat and garnish with the remaining chopped green onions, chopped cashews, sesame seeds and toasted sesame oil if desired. Enjoy!

Serving suggestions:

I love serving this Whole30 Cauliflower Fried Rice with my Whole30 Shrimp and Pineapple Skewers for a delicious Whole30 compliant dinner!

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