Cauliflower Fried Rice


Yes, I love fried rice. Yes, I know rice isn’t Whole30. Yes, I recently went to a Thai restaurant with my mom and ordered fried rice. We all have weaknesses right? 😃

Having been freshly reminded of how GOOD fried rice is, it was time to experiment! I remembered noticing fried rice recipes using riced cauliflower, so after a quick review of several different methods, first time nailed it! Sometimes you get lucky and experiments come out perfect the first time!


2 chicken breasts, diced
6 cups riced cauliflower
3/4 cup onion, chopped
3/4 cup carrot, diced
1/2 cup green onion, sliced thin
1 cup frozen peas (optional)
3 eggs, scrambled
3 Tbsp coconut aminos
2 Tbsp olive oil
1 tsp sesame oil
1 tsp rice vinegar
salt and pepper

I really did “experiment”, cutting and chopping, measuring and writing notes in case there were adjustments needed. It came out great which makes me think that as long as you have the basic idea and keep the ratio of the oils, rice vinegar, and coconut aminos the same, you can experiment all you want with the ingredients. Imagine the possibilities - pork, sliced red pepper, water chestnuts, cilantro, basil, pineapple - - whatever vegetables you have in the refrigerator!

Add the olive oil and sesame oil to a large heavy fry pan or wok and heat to medium high. Add the chopped onion and carrot and cook for about 7 minutes or until onion is translucent. Stir in the chicken and cook for about another 5 minutes. Add the riced cauliflower and stir to combine. Drizzle the coconut aminos and rice vinegar over the mixture and stir for 5 minutes, warming the cauliflower through. Add the peas and green onion and cook for 2 minutes. The last step is to stir in the scrambled eggs by separating some of the fried rice, making a few holes to pour the egg mixture into. With a fork, stir the egg lightly while it is cooking. When the egg is cooked, stir to blend the egg into the entire rice dish and dinner is ready!