Clean Cauliflower "Fried Rice"

May 9, 2016




My husband is a big fan of Chinese take out. Me? Not so much. I just can't get over the grease, and heaviness of it. We started having our own "Chinese take out night" by enjoying the flavors of Chinese, but made with a lot healthier and clean ingredients. 


I started out making home cooked fried rice with brown rice, but on days when I want more veggies and a little less carbs I opted for the cauliflower "rice". It's super easy to make, and tastes just like real rice. Cauliflower takes on the flavor of the ingredients used in it, and that's why it is a good alternative to the real deal.




1 medium head cauliflower (or pre riced, bagged cauliflower)

1 tbsp sesame oil

1 large egg

2 tbsp olive oil

1/2 small onion, diced fine

1/2 cup frozen peas and carrots

1 garlic clove, minced

4 tbsp coconut aminos in place of soy sauce (or liquid aminos)




Coarsely chop cauliflower into florets, and place into a food processor. Pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Next, ring out excess water from cauliflower in a cheese cloth, or a paper towel. Set aside.


In a skillet, heat 1 tablespoon of olive oil on medium heat. Add in peas and carrots and sauté until the carrots become soft. Mix in the riced cauliflower, and add last tablespoon of oil. Add in aminos. Let the rice cook until it becomes brown and crispy on one side. Then, flip the rice over to brown the other side (I like mine nice and crispy). Last, add in egg and scramble. Plate, and enjoy.






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