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Cauliflower rice is everywhere—everywhere! So I thought I’d throw my hat into the ring and show you my go to fried rice recipe. I add some extra veggies to make it a little more flavorful, but the great thing about cauliflower fried rice is that it is a great blank canvas. It allows itself to be transformed into tabouli, Chinese fried rice & more.
I used peppers over the traditional peas, carrots and onions because they are lower in carbs and just what I was in the mood for. Feel free to edit the veggies in this recipe to whatever you prefer, just keep the carb counts in mind!
1 head cauliflower (or already riced cauliflower)
4 tablespoons avocado oil
2 scallions, sliced into small pieces
1/4 orange pepper, sliced bite sized
1/4 yellow pepper, sliced bite sized
2 cloves garlic, peeled and minced
1 tablespoon fresh ginger, finely chopped
3 tablespoons gluten free tamari or coconut aminos
1 teaspoon apple cider vinegar
1 egg, slightly beaten
What To Do:
Cut the cauli into small florets. You can make your own rice a couple of different ways: use a box grater, chop them down with a sharp knife, buy it already riced or use the Veggie Bullet. I bought the Veggie Bullet on an impulse, but this thing is great. It makes veggies noodles in seconds, even with hard vegetables, rices any veggie and does all the things a normal food processor does as well.
Once your cauli is riced, add the avocado oil to a hot pan. Add in the scallions, peppers, garlic and ginger; stir until they soften. Then add in the riced cauli – stir until incorporated and slightly cooked. Drizzle with the ACV and the tamari. Push the mixture over to one side of the pan and scramble your egg; mix everything together and serve. Enjoy!
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