I’m sort of a rice addict and often add way too much rice to my chicken dishes. Jasmine, Basmati, or brown rice. It doesn’t matter, I love them all. But too much rice, makes me gain weight :-(. So to cut down on the carbs, I make cauliflower fried rice. It’s delicious!
Did you know that cauliflower takes on the taste of other foods and sauces you cook with it? Yup, it does, which makes it super versatile to adapt to your own taste.
I learned to make cauliflower fried rice a few years ago when I was just starting to cook more gluten-free meals. I ordered Carrie Vitt’s The Grain-Free Family Table cookbook and that was it. I was hooked. I’ve since adapted her cauliflower fried rice recipe to my own version.
BTW, this is a great cookbook if you’re looking to get started eating gluten or grain free. They’re simple, family-meal recipes that use basic ingredients like roasted chicken or chicken soup. Please don’t laugh, but I didn’t know how to roast bone-in chicken breasts before this book. I’m embarrassed at how easy it actually is!
And don’t you hate it when you buy a cookbook that calls for so many odd ingredients you’ve never heard of, let along keep in your kitchen? If you’re going gluten or grain-free, Carrie teaches you how to stock your pantry with a few staple ingredients like gluten-free flours, coconut oil, and soy sauces that you’ll use over and over again. They are easy substitutes for what you’re probably using now. Highly recommend this cookbook!
- 2 tbsp. cold-pressed virgin coconut oil
- 1/2 small white onion (finely minced)
- 1 head cauliflower (riced)
- 1/2 cup frozen peas
- 1 large carrot (diced)
- 1 large egg
- 1/8 cup General Tso’s sauce
Place the florets of 1 head of cauliflower into a food processor or blender and pulse 4-5 times, until the cauliflower looks like rice. Set aside.
I prefer THIS Ninja Master Prep blender. It’s light weight, easy to clean, dishwasher-safe, and perfect for making fruit and vegetable smoothies.
Lightly saute the coconut oil and onions in a stainless steel saute pan over medium heat for about 5 minutes. Add the carrots to the pan and cook for an an additional minute. Add the cauliflower and peas. Cover and cook for 5 minutes, stirring frequently.
Spread the cauliflower rice to the edges of the pan, creating an empty circle in the center of the pan. Crack an egg, drop it in the center, and immediate stir it to create a scrambled egg. Once the egg is cooked, chop it into small pieces and then mix it into the cauliflower rice.
Add the General Tso’s sauce, approximately 1/8 cup or to taste. You can always add more later if you prefer more flavor.
Enjoy this delicious cauliflower rice alone or with some roasted chicken.
Disclosure: This post contains affiliate links to products I use myself.