Cooking and Serving: 30 minutes | 4 servings
Ingredients
24 ounces frozen cauliflower florets, thawed gently (be careful not to cook | 4 tablespoons (56 g) coconut oil, (or a neutral oil, like vegetable oil) | 1 small yellow onion, peeled and diced
Description
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings
Ingredients
24 ounces frozen cauliflower florets, thawed gently (be careful not to cook
4 tablespoons (56 g) coconut oil, (or a neutral oil, like vegetable oil)
1 small yellow onion, peeled and diced
2 cloves garlic, peeled and minced
2 teaspoons (9 g) toasted sesame oil, plus more as necessary half-teaspoonful
3 tablespoons gluten free tamari or soy sauce, plus more to taste
1 tablespoon mirin (rice cooking wine), (or try 1 teaspoon apple cider
4 ounces frozen peas and chopped carrots
2 fresh scallions, chopped
2 eggs, lightly beaten
Instructions
COOK THE FRIED RICE
In a large, nonstick skillet or wok, heat the coconut oil over medium heat.
Sauté the diced onion, stirring occasionally, until nearly translucent (about.
Add the garlic, and continue to sauté for another 2 minutes or until the.
garlic is fragrant and the onion is translucent.
Add the dried, riced cauliflower, then the sesame oil, tamari and mirin to.
the pan, and mix to combine.
Add the frozen peas and carrots, and mix gently to combine.
Cook for another minute, or until the peas and carrots are defrosted. Add.
about 3/4 of the chopped scallions, and mix to combine.
Create a 4-inch space in the center of the pan mixture to the sides of the pan.
Turn up the heat to medium-high and allow the cauliflower mixture to cook.
undisturbed for 2 minutes.
Add the beaten eggs to the center of the pan and, stirring occasionally,.
Add more sesame oil * Mix the scrambled eggs into the rest of the fried rice.
Sprinkle the fried rice with the remaining chopped scallions and serve.
COOK THE FRIED RICE
In a large, nonstick skillet or wok, heat the coconut oil over medium heat.
Sauté the diced onion, stirring occasionally, until nearly translucent (about.
Add the garlic, and continue to sauté for another 2 minutes or until the.
garlic is fragrant and the onion is translucent.
Add the dried, riced cauliflower, then the sesame oil, tamari and mirin to.
the pan, and mix to combine.
Add the frozen peas and carrots, and mix gently to combine.
Cook for another minute, or until the peas and carrots are defrosted. Add.
about 3/4 of the chopped scallions, and mix to combine.
Create a 4-inch space in the center of the pan mixture to the sides of the pan.
Turn up the heat to medium-high and allow the cauliflower mixture to cook.
undisturbed for 2 minutes.
Add the beaten eggs to the center of the pan and, stirring occasionally,.
Add more sesame oil * Mix the scrambled eggs into the rest of the fried rice.
Sprinkle the fried rice with the remaining chopped scallions and serve.
Notes
Nutritional information.
Nutrition information is an estimate per serving created using an online
nutrition calculator. It is provided as a courtesy and should not be relied
Cholesterol: 82mg | Sodium: 894mg | Potassium: 685mg | Fiber: 5g | Sugar: 6g |
Vitamin A: 2872IU | Vitamin C: 89mg | Calcium: 74mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
Tasty cauliflower fried rice is the low carb, Paleo recipe that satisfies your
craving for takeout. Learn to make riced cauliflower the easy way with frozen,
defrosted cauliflower.
fried rice is the low carb, Paleo recipe that satisfies your craving for
takeout. Learn to make riced cauliflower the easy way with frozen, defrosted