Fried rice used to be a staple in my house, and now that I no longer eat any grains, it doesn’t mean that I still can’t have it! If you haven’t tried cauliflower “rice” yet, it tastes nearly identical to the real thing. You’ll only wish you’d tried it sooner! Don’t be put off if you’re not a big cauliflower fan, something happens when it’s transformed into “rice,” and it’s truly amazing! I actually only liked cauliflower roasted until I tried making it into “rice.”
I can hardly tell the difference between cauliflower “rice” and regular white rice, plus you have the added bonus that you get an extra vegetable and way less carbs! If you love fried rice, I really think you’ll love this recipe! Feel free to make this recipe your own and add any veggies you’d like. Happy cooking!
Ingredients –
- 1 tbsp coconut oil
- 1 medium head of cauliflower, riced**
- 1 – 1.5lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into bite sized pieces
- 1 small onion, diced
- 1 medium carrot, peeled and diced into ½” pieces (about ¾ cup)
- ½ bell pepper, diced into ½” pieces
- 1 cup of thinly sliced mushrooms
- 2 eggs, beaten
- 1/3 cup coconut aminos
- 1/8 tsp fish sauce
- Salt & pepper to taste
- 3 tbsp green onion, chopped
- 1 tbsp toasted sesame seeds (optional)
** You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
Directions –
- In a small bowl, mix together the coconut aminos and fish sauce. Set aside.
-
Melt the coconut oil over medium heat in a large skillet. Once the oil has melted and the pan is hot, add the chicken to the pan. Sauté the chicken for 2-3 minutes, or until it is mostly cooked through.
-
Add the onion and carrots to the pan and sauté for 2 minutes. Add the bell pepper and mushrooms to the pan, and sauté for another 2 minutes.
-
Add the cauliflower “rice” and cook for 5-6 minutes, stirring occasionally.
-
Add the coconut amino mixture to the pan and mix well. Push the “rice” to the outsides of the pan, creating a “pit” in the center. Pour the eggs into the “pit” and scramble until cooked through.
-
Once the eggs are cooked, add the green onion to the pan and stir the “rice” until all of the ingredients are combined. Top with sesame seeds and enjoy!
This looks great. I will be trying this out! Thank you.
Thank you! Hope you love this recipe!
Yum…looks like a delicious and innovative alternative to me!
Thanks! It really tastes like the real deal!
Your food looks really good. Cauliflower is not something I have worked with yet…except a pizza crust. Not a fan. Squash is better.
So I am going to try this. WE have more folks in the family that need to lifestyle change…I am happy to help (and help myself). Thank you for your sensually attractive food. If it is not pleasing to eyes at this point, one will never try anything.
i have been waiting for this recipe 😀 it’s crazy how many people i got loving cauli rice 😉
Meg! You got me LOVING your mushroom cauli rice! So good!!
gorgeous!!! I’ve been following you on insta and love all your posts! your so inspiring and positive! I love it!
xx
Thank you, Charlotte!! I LOVE your blog, was just checking it out and am now a happy follower 🙂 xoxo
It looks delicious!!!!
Thank you!!
I am just coming to terms with the fact that I may need to be totally grain free. This recipe looks fantastic and I’m going to give it a try!
Awww, that can be a tough one to come to terms with, I certainly understand that! I remember the first time someone mentioned paleo to me, I was like “what DO you eat?!” Safe to say I’ve come a long way since those days 😉 Hope you love this recipe!
I just made this last night for supper! And, I have to say, it is DELICIOUS!! I had a friend visiting from out of town who is very, very picky when it comes to veggies and cauliflower isn’t a favorite. Well, guess what! I made a believer out of her. She couldn’t believe that I turned cauliflower into “rice.” Keep up the wonderful work!!!
Thank you so much for sharing that, I absolutely love it!! It’s comments like yours that keep me so inspired 🙂
Do you know if it still tasted good without the fish oils and coconut aminos? Don’t have those on hand, plus I am not a fan of fish. Thank you
Hi Vanessa! It would still be great without the fish sauce and coconut aminos, although it would have a completely different flavor to it. The sauces add an asian flair, but without it would still be delicious 🙂
I made this for dinner tonight and it was amazing! Thank you so much for sharing.
Thank you so much for letting me know! So happy you like it 🙂
Just made this and it was delicious! I just found you on Instagram and am so glad I did! I am looking through your blog for a recipe to make for dinner tomorrow. Thanks for sharing!
So happy to hear that, Megan!