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5 from 2 votes

Fried Rice with Cauliflower “Rice” option

Course Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 0kcal
Author Loriel Adams


  • 3 cups cauliflower (or 2-3 cups cooked)
  • 2-3 tbsp olive oil (or butter)
  • 3 garlic cloves (minced)
  • 1 small onion (diced)
  • 1 cup green peas
  • 2 carrots (diced)
  • 2 cup broccoli florets (in small pieces)
  • 6 eggs
  • 1-2 tbsp naturally fermented soy sauce (or coconut aminos)
  • sea salt (to taste)
  • black pepper (to taste)


  • Cut cauliflower into chunks and then pulse a few times in your food processor. You want the pieces to resemble little peas (or little grains of rice).
  • In a large pan on medium heat, add butter or olive oil, minced garlic, and diced onions; cook for about 3-4 minutes. Add in carrot, broccoli, and peas; cook for 5-7 minutes (placing a lid on the pan will help cook the veggies quicker if you have a little one that likes softer veggies versus al dente). You may want to add more butter or olive oil at this point.
  • Meanwhile in a bowl, scramble 6 eggs and season them with salt and pepper. Once the veggies are done cooking, make a little hole in the middle of them and pour your eggs. Scramble the eggs like you normally would. Next, add in the cauliflower and soy sauce; stir until well combined. Let cook for 2-3 minutes, stirring occasionally and remove from the stove.
  • Add more soy sauce/coconut aminos if desired, and season with salt and pepper.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg