Before I knew how unhealthy it really was, fried rice was one of my favorite Chinese takeout orders. After all, with your choice of protein, veggies and rice, it’s an entire meal in one dish.
But when you start eating whole, healthy foods, that takeout order doesn’t seem so appetizing — everything is drenched in unhealthy oils, who knows where the meat is from and white rice is full of empty calories. There is a way, however, to still enjoy the delicious taste of fried rice without the icky extras. That’s where this Cauliflower Fried Rice recipe (or Faux Fried Rice) comes in.
Made from inflammation-fighting cauliflower, this takeout fakeout recipe is quick and easy 30-minute recipe that’s perfect for busy nights. I like carrots, eggs and onions in it, but you can really add whatever vegetables you have on hand — mushrooms and zucchini work nicely here, too. My version is meat-free but still packed with protein thanks to the eggs, so it’s great for vegetarians. But if you have some leftover chicken or beef, toss it in! You can totally make this cauliflower fried rice your own.
Let’s get cooking.
Start by chopping the cauliflower into small chunks and adding it to a high-powered blender. Pulse until the cauliflower reaches the consistency of rice pieces.
Then, in a large skillet, add in 2 tablespoons of ghee, one of my favorite cooking fats, and the riced cauliflower. Toss in the garlic, salt and pepper too, and cook for five minutes.
Next, add the carrot and onion to the mix and cook until softened. The onion and garlic should be smelling pretty good right now! If you’re using other vegetables, add them now as well.
Stir in the remaining ghee and the eggs, using a wooden spoon to break up the eggs as they scramble.
Stir in the coconut aminos, a soy-free alternative to soy sauce and enjoy!
I like to add a little color to my cauliflower fried rice. If you have cilantro fans in the house, the herb makes a great garnish. If not, try chopped scallions. Thiscauliflower fried rice is delicious as a main meal or a quick side if you have something else planned. Try it tonight!
- 1 medium head of cauliflower
- 4 tablespoons ghee
- ½ teaspoon garlic powder
- ½ teaspoon of each: sea salt and pepper
- 1 large carrot, shredded
- 1 medium onion, diced
- 4 eggs
- ¼ cup coconut aminos
- Chop cauliflower into small florets and add to vitamix. Blend until consistency of rice pieces is achieved.
- In a large skillet over medium heat, add 2 tablespoons ghee and cauliflower. Add garlic, salt, and pepper and cook for 5 minutes.
- Add carrot and onion and cook until softened.
- Add remaining ghee and eggs. Stir to scramble them and chop finely.
- Stir in coconut aminos and serve.
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