THIS CAULIFLOWER FRIED ‘RICE’ IS GRAIN FREE, LOW CARB AND THE BEST KETO ALTERNATIVE TO TRADITIONAL WHITE RICE. PACKED AND LOADED WITH VEGGIES, THIS CAULIFLOWER FRIED ‘RICE’ IS EASY AND QUICK TO MAKE AKA THE PERFECT WEEKNIGHT DINNER!
That’s Right. I said Cauliflower Fried “Rice.” You mean you haven’t heard? Unlike this Shrimp and Veggie Stir Fry, there actually isn’t any rice at all in this Cauliflower Fried Rice dish!
Cauliflower has had a prime space in my heart since the beginning of time. I’ve always just loved it all ways (see what I did there?). 10 years ago all the ways you could love on a cauliflower were pretty simple. The most basic way – RAW – was actually my fav as a kid. Ussssually as part of a veggie tray, with a creamy dip nearby. The only other way I knew it was roasted or steamed. Or in my mama’s famous Pasta with Cauliflower and Bacon. And while I never got sick of any of those ways, cauliflower kinda just came out of the woodworks in recent years and started giving things like Pizza and Wings a run for their money.
A LITTLE BIT ON FODMAPS
If you’ve been here for a little while, you may recall that Bae and I were on the Low FODMAP Diet in the midst of the move from Coast to Coast a little while back. We started it in hopes of relieving some of Vince’s IBS like symptoms. And, if I do say so myself, actually did a pretty bang up job for two kids living out of a backpack and Air BnBs at the time.
If you’re unfamiliar, it’s not necessarily a diet per-se and not meant for anyone without IBS or gut problems (aka me…LOL). You eliminate high FODMAP foods for a specified period of time (usually not more than 8 weeks) and then slowly re-introduce each one back into your diet. Each letter in FODMAP stands for something specific. But, I won’t get into the science lesson here. If your tummy continues to give you problems after eating the re-introduced food, eliminate it for good. Long story short, we were reeeally good at the elimination side of things but f’ed up the re-introduction side of things. So, Poor cauliflower never got re-introduced at all!
CAULIFLOWER FRIED “RICE”
While Bae could not care any less if he sees a piece of Cauliflower on his plate ever again, I actually started to miss it after all this time. I couldn’t imagine getting away with putting a whole one in the cart without being stopped by him juuuuust yet. So, when I saw a pretty sweet deal for Organic Cauliflower that ALREADY CAME RICED I just had to slip it in my grocery cart. Technically one can argue that this is just a giant plate o’ veggies when it really comes down to it. But when you’re as good at disguising yourself as this veggie, you’re allowed to be called rice sometimes, too.
WHAT YOU’LL NEED TO MAKE THIS CAULIFLOWER FRIED ‘RICE’:
- Riced Cauliflower: What acts as the ‘rice’ in this dish! I was lucky enough to find already Riced Cauliflower in the frozen section at Costco. Try your luck in your grocery store but if you can’t find it, simply pulse a head of cauliflower in a food processor until it resembles rice.
- Frozen Mixed Vegetables: I like using the mixture that has green beans, edamame, carrots, corn and peas but you could use whatever you have on hand/prefer.
- Ghee: You could use regular butter or any kind of neutral oil instead.
- Sriracha: For a bit of kick! Add more or less, depending on preference.
So, as you can see, this Cauliflower Fried ‘Rice’ is everything you love about classic Fried Rice but low carb and grain free!
We used ‘Riced’ Cauliflower (cauliflower that has been chopped in a food processor to form grain sized bits aka rice’s twin). Not rice but looks like it!
Why yes, yes it is. Cauliflower rice is actually just cauliflower in a different form! It’s a grain free, low carb alternative to regular white rice.
I found mine at Costco but since it’s a pretty new thing, you may have trouble finding already riced cauliflower. Check your local grocery store in the Frozen Food section. Can’t find it? Don’t Worry. Make your own by pulsing cauliflower florets in a food processor until rice like pieces begin to form.
CAULIFLOWER AND VEGETABLE FRIED ‘RICE’
Course: Lunch, Dinner, SidesCuisine: Asian Inspired, VegetarianDifficulty: Easy2
servings10
minutes15
minutes25
minutesCauliflower does it again with this low carb take on Veggie Fried ‘Rice’. Super delicious, simple and healthy, no one will be missing the rice!
What You’ll Need
3.5 cups Riced Cauliflower*
3 Eggs, beaten
1 tsp Ghee
1/2 White Onion, diced
1 small Shallot, diced
2 Cloves of Garlic, minced
2 cups Frozen Mixed Vegetables
1 small Bunch of Kale, chopped into small pieces
10-12 White Mushrooms, sliced
3 Green Onions, sliced
2 Tbsp Sesame Oil, divided
1 Tbsp Sriracha
1 Lime, cut into wedges, for garnish
Salt and Pepper, to taste
Directions
- In a small skillet over medium heat, add the ghee. Once hot, add the beaten eggs. Leave, untouched for a few seconds until the edges start to become firm. Using a rubber spatula, push the firm outer edges of the eggs into the uncooked middle, going all the way around, allowing the raw egg to take it’s place. Repeat this one more time – leave the eggs untouched for a few seconds then push the cooked outer edges into the center going all the way around, season with salt and pepper, cover and turn off the heat until ready to use (eggs should firm up while you make the rest of the dish and be nice and fluffy with no runny parts left).
- In a large skillet over medium heat, add 1 tbsp of Sesame Oil. Add the white onion, half the green onions and the shallot. Cook, stirring frequently, 2 minutes. Add the mushrooms, coat in the oil and stir for 2 minutes. Add the garlic and stir until fregrant, an additional minute. Add the kale and stir until combined and kale and mushrooms are cooked through, an additional few minutes. Move the veggies to a plate and set aside.
- In the same skillet, add the remaining TBSP of Sesame Oil. Add the cauliflower rice and stir until coated. Add the frozen veggies, soy sauce and sriracha and stir until combined. Reduce heat to low and cook until the veggies are softened, 3-4 minutes, stirring frequently.
- Add the kale and mushroom mixture back to the skillet and stir until combined.
- Go back to the egg skillet and break them up into bite sized pieces using the rubber spatula. Add the cooked pieces to the veggies and stir until combined.
- Garnish with the remaining raw green onions, more sriracha and soy sauce as needed and a squeeze of lime.
Notes
- I used a pre-packaged Organic Riced Cauliflower from Costco. Alternatively, you can pulse 1 medium head of Cauliflower in a food processor until tiny pieces form (resembling rice)
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