Paleo Cauliflower Fried Rice Recipes

PALEO WHOLE30 CAULIFLOWER FRIED RICE

Steps:

• Heat a large sauté pan on medium-high heat for 2-3 minutes. Heat up ghee add diced onions and carrot. Cook until onion looks translucent. Add garlic cloves and cook for another 30 seconds until fragrant.
• Add in riced cauliflower. Carefully break down the cauliflower with a wooden spoon or spatula. Cook the rice until it looks soft and tender. This can take anywhere between 5-7 minutes.
• Add in the spices until well combined. Stir in coconut aminos, apple cider vinegar and fish sauce. Cook on medium-high heat until the cauliflower rice reaches your desired doneness (this took me another 7-10 minutes!)
• Carefully stir in the scramble eggs. Stir for about 1 minute until everything has been well combined. Remove from the heat. Serve with your favorite meat, fish or with eggs for breakfast.

PALEO CAULIFLOWER FRIED RICE

Steps:

• Either grate the cauliflower or pulse it in your food processor to make the cauliflower rice.
• Heat 2 teaspoons of the oil in a large, non-stick frying pan over medium-high heat. Add the light parts of the green onions, the garlic, and ginger. Let them cook for 2 minutes. Add the cauliflower rice, diced carrots, coco aminos or soy sauce, and chili flakes and cook for 5 minutes, stirring often.
• Add the peas and sesame oil to the pan and continue to cook until the vegetables are soft and the peas are warm.
• Push the vegetables to the sides of the pan and pour the remaining teaspoon of oil into the center and let it warm. Pour the eggs into the pan and scramble them. Once they are cooked stir them into the cauliflower rice. Sea salt to taste and stir in the remaining green onions, cashews, and sesame seeds.

KETO CAULIFLOWER FRIED RICE RECIPE

Steps:

• Rice the cauliflower: Remove the cauliflower leaves and stems. (Cut off as much of the stems as you can.) Push the cauliflower florets into a running food processor with a grating attachment, to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
• Saute the veggies: In a large saute pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. Saute for about 8-10 minutes, until the onions are translucent and just starting to brown.
• Cook the eggs: Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper. When the onion is done enough, push the veggies to one side of the skillet. (If the pan is dry, you can melt in more butter.) Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.
• Stir fry the cauliflower: Push everything to the side again and add the remaining tablespoon of butter to the pan. Once it melts, increase heat to medium-high, immediately add the cauliflower, and stir everything together to coat. Season with sea salt and black pepper. Stir fry for about 5 minutes, until the cauliflower is soft, but not mushy.
• Finishing flavors: Remove from heat. Stir in the coconut aminos, sesame oil, and chopped green onions.

PALEO CAULIFLOWER RICE

Steps:

• Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
• Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.