Whole30 Cauliflower Fried Rice
Transform your weeknight meals with this Whole30 Cauliflower Fried Rice, a healthy and flavor-packed alternative to traditional takeout. Made with finely riced cauliflower, this dish is loaded with colorful vegetables like carrots, green peas, and green onions, offering a nutrient-rich base. The combination of coconut aminos, garlic, and grated ginger creates a savory, umami-packed sauce that ties everything together, all while remaining gluten-free and soy-free. Perfectly scrambled eggs add protein, making it a satisfying stand-alone meal that’s ready in under 40 minutes. Whether you’re following a Whole30 diet or simply looking for a lighter twist on fried rice, this quick and easy recipe delivers authentic flavor and wholesome ingredients in every bite.
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Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 3 cloves, minced Garlic
- 1 cup Green peas
- 3 large, beaten Eggs
- 3 stalks, sliced Green onions
- 3 tablespoons Coconut aminos
- 1 teaspoon, grated Ginger
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Begin by preparing the cauliflower. Remove the leaves and core, then chop the cauliflower into large chunks. Place the chunks in a food processor and pulse until they reach a rice-like consistency. Be careful not to over-process, as you want individual grains, not mush.
Step 2
In a large skillet or wok, heat the coconut oil over medium-high heat.
Step 3
Add the diced onion and carrots to the skillet and sauté for about 5 minutes, or until the vegetables start to soften.
Step 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 5
Add the riced cauliflower to the skillet, mixing well with the other ingredients. Cook for about 5 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
Step 6
Push the cauliflower mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they're cooked through, then mix them into the cauliflower mixture.
Step 7
Add the green peas, sliced green onions, coconut aminos, grated ginger, salt, and black pepper to the skillet. Stir everything together to combine well.
Step 8
Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together and the dish to heat through.
Step 9
Taste and adjust seasoning if necessary before serving hot.
Nutrition Facts
| Serving size | (1512.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 987.5 |
| Total Fat 45.7g | 0% |
| Saturated Fat 29.1g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 558mg | 0% |
| Sodium 4711.1mg | 0% |
| Total Carbohydrate 106.9g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 48.1g | |
| Protein 47.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 432.6mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 3896.0mg | 0% |
Source of Calories