Take out? No thanks! This guilt-free version of fried rice is so delicious that in my house the bowl actually got licked. I am also a big fan of this dish because it is high in protein and always makes enough leftovers to last us a few meals.


Cauliflower Fried Rice
Updated November 2013
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  1. 1 head cauliflower (I use a large one)
  2. 1 onion, chopped
  3. 2-3 carrot stalks, chopped
  4. 1 cup frozen organic peas, chopped
  5. 1 zucchini, chopped
  6. 1 head broccoli, finely chopped
  7. 2 tbsp extra virgin olive oil
  8. 4 cloves garlic, crushed
  9. 1/4 cup scallions, chopped
  10. Handful of spinach
  11. 4 organic eggs
  12. 2 pieces organic boneless chicken breasts, diced (or protein of choice)
  13. 1 tbsp garlic powder
  14. 1 tsp onion powder
  15. 1/2 tsp red pepper flakes (more to taste)
  16. 3 tbsp coconut aminos, more to taste
  17. 2 tbsp seasoned rice vinegar
  18. 1/2 tsp Himalayan sea salt, more to taste
  19. 1/2 tsp freshly ground pepper
  1. 1. Using your food processor or cheese grater, pulse/grate cauliflower until rice consistency
  2. 2. Cut up all veggies you're going to use and set aside
  3. 3. In one pan, heat 1 tbsp oil and sauté 2 cloves crushed garlic, add in onions and sauté for 5 minutes, then add in the rest of your veggies (except for spinach) and mix well for 6-8 minutes
  4. 4. Add in protein of choice and cook until fully cooked
  5. 5. Add cauliflower rice to the pan and mix well, let cook for 5 minutes, stirring often.
  6. 6, Make a hole in the center of your rice and put eggs in. Once scrambled in the center, mix in completely with the rice. Add scallions and mix again.
  7. 6. Add garlic powder, onion powder, red pepper flakes, salt and pepper, seasoned rice vinegar, and coconut aminos and mix well
  8. 7. Add spinach and mix until sautéed
  9. 8. Taste and adjust spices as desired
Lexi's Clean Kitchen http://lexiscleankitchen.com/