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Cauliflower Fried Rice

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Dairy-free, Gluten-free, Paleo, Vegan, Vegetarian
Servings: 6
Calories: 787kcal

Ingredients

  • 1

    Cauliflower

    medium-sized stems removed, cut into florets

  • 2 cups

    Carrot

    diced

  • 2 tbsp

    Avocado oil

     divided
  • 1 Onion

    red, diced

  • 2 cloves

    garlic cloves

    minced

  • 1 tsp

    ginger

    minced 

  • 2 tbsp lemon juice
  • 2

    eggs

    lightly beaten

  • 3/4 cup

    cilantro

    chopped

  • 3 tbsp

    soy sauce

    gluten-free or coconut aminos

  • salt and pepper

    freshly ground pepper, to taste

  • 4

    green onions

    sliced lengthwise, for topping

  • 1 tbsp

    black sesame seeds 

     optional for topping
  • 1/2 cup

    cilantro

     for topping

Instructions

  • Pulse the cauliflower in a food processor (in batches) until it resembles small grains of rice.



  • Heat 1 1/2 tablespoons of avocado oil in a large skillet over medium heat.
    Sauté the onion until soft, about 5 minutes.
     
    Add the garlic and ginger. Cook, constantly stirring, for 30 seconds, until fragrant.
     
    Add carrots and cook for another 5 min. Add cauliflower rice and cook for 10 minutes, until soft, then add garlic paste and stir. Add salt and pepper, to taste. Make sure that the cauliflower is not mushy. 



  • Beat 2 eggs in a bowl and pour over the cauliflower, stirring until the eggs are set.



  • Remove from heat and stir in the gluten-free soy sauce.
    Top with cilantro, sliced green onions and black sesame seeds (if using). Serve immediately.



Nutrition

Calories: 787kcal | Carbohydrates: 78g | Protein: 35g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 327mg | Sodium: 3514mg | Potassium: 3214mg | Fiber: 24g | Sugar: 31g | Vitamin A: 45071IU | Vitamin C: 328mg | Calcium: 430mg | Iron: 8mg