Whole30 Cauliflower Fried Rice
Indulge in the guilt-free comfort of **Whole30 Cauliflower Fried Rice**, a flavorful and wholesome alternative to traditional fried rice that’s perfect for your clean eating goals. This recipe transforms a large head of cauliflower into tender, rice-like morsels sautéed with vibrant vegetables, aromatic garlic, and ginger. Scrambled eggs, green peas, and a splash of umami-rich coconut aminos elevate this dish with a savory depth, while coconut oil ensures a satisfying richness. With just 15 minutes of cooking time, this paleo-friendly, gluten-free, and dairy-free meal is ideal for busy weeknights or meal prep. Serve this quick, satisfying dish on its own, or pair it with your favorite protein for a nourishing dinner packed with flavor!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 3 cloves, minced Garlic
- 1 cup Green peas
- 3 large, beaten Eggs
- 3 stalks, sliced Green onions
- 3 tablespoons Coconut aminos
- 1 teaspoon, grated Ginger
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower. Remove the leaves and core, then chop the cauliflower into large chunks. Place the chunks in a food processor and pulse until they reach a rice-like consistency. Be careful not to over-process, as you want individual grains, not mush.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the diced onion and carrots to the skillet and sauté for about 5 minutes, or until the vegetables start to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the riced cauliflower to the skillet, mixing well with the other ingredients. Cook for about 5 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
Push the cauliflower mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they're cooked through, then mix them into the cauliflower mixture.
Add the green peas, sliced green onions, coconut aminos, grated ginger, salt, and black pepper to the skillet. Stir everything together to combine well.
Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together and the dish to heat through.
Taste and adjust seasoning if necessary before serving hot.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4711 mg | 205% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 48.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 433 mg | 33% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3896 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
