Cauliflower Fried Rice | Keto, Paleo and Amazing Textures

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.

Start by discussing the versatility of cauliflower fried rice and its health benefits.

Choose between using cauliflower florets, a head of cauliflower, or pre-riced cauliflower from the store.

Place the florets into a food processor and pulse until it resembles rice, ensuring not to overcrowd the processor.

Preheat a large skillet over medium-high heat and add a little oil.

Scramble one egg in the skillet, adding a pinch of salt, and keep the scrambled egg pieces together for later chopping.

Add chopped garlic, chopped ginger, and the white parts of green onions to the skillet, cooking until they start to get color.

Add the riced cauliflower to the skillet, ensuring it is spread out to sauté rather than steam.

Once the cauliflower is coated in oil, add chopped carrots and cook until they soften but still have a crunch.

After a few minutes, add a few tablespoons of soy sauce and a few teaspoons of sesame oil, stirring to incorporate the flavors.

Add the chopped scrambled egg, peas, and chopped cashews to the skillet, mixing everything together as the egg breaks up.

Finish by adding the green parts of the green onions for flavor and garnish the dish with more green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens