Paleo Cauliflower Fried Rice Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein for vegans, while chickpeas are a budget-friendly option.

green onions

🥗Healthier: chives

💰Cheaper: onions

Chives offer a similar flavor with fewer calories, while regular onions are more economical.

Remove the green leaves from the cauliflower and rinse it.

Slice the cauliflower in half and cut around the florets to remove them from the stalk.

Cut the florets into smaller pieces and pulse in a Cuisinart until it resembles rice, being careful not to overdo it.

Spread the cauliflower rice on a sheet tray lined with parchment paper, drizzle with extra virgin olive oil, and season with salt, garlic powder, black pepper, white pepper, and onion powder. Mix to coat and spread in a single layer.

Bake the cauliflower rice in the oven at 425°F for 15 to 20 minutes until fluffy and water is evaporated.

Peel the carrots and cut them into thin diagonal pieces, then set aside.

Cut and mince the shallot, then set aside.

Cut the scallions on a bias and set aside.

Slice the bacon into thin strips and set aside.

In a 12-inch pan, add the bacon and heat it up to render the fat, then remove the bacon and save the fat.

Add the carrots to the bacon fat and toss, then add the shallots and season with salt and a little more oil. Cook until shallots are translucent and carrots are soft.

Add the baked cauliflower rice to the pan and toss with the carrots and shallots, then add the cooked bacon back in and combine everything.

Move the mixture to the side of the pan and add 1 tablespoon of butter. Crack in 2 eggs and let the whites settle before breaking the yolk for a soft scramble. Season with salt and pepper once the eggs are almost cooked.

Add coconut aminos, rice vinegar, sesame oil, and sriracha to the pan, stirring to combine and letting the flavors meld for a few minutes.

Season with mustard powder, onion powder, garlic powder, black pepper, and salt. Stir to combine and reduce heat to low to let it simmer for a bit before plating.

Top with scallions, stir together, and plate the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens