This is my spin on fried rice but using cauliflower rice. It’s full of flavor and is something the whole family can enjoy. The best part – it can be made Whole30 compliant! Enjoy!
Cauliflower Fried Rice
Makes 4-6 servings
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3-4 mushrooms (I used baby portabella), finely chopped
1 inch piece of peeled ginger, finely chopped
1 small onion, finely chopped
2-3 cloves of garlic, finely chopped
2-3 tablespoons of the oil of your choice (if you are on the Whole30 use olive oil, ghee, or coconut oil)
1 head of cauliflower
3 tablespoons of coconut aminos (Tamari or soy sauce if your aren’t on the Whole30)
1 cup of mung bean sprouts
½ cup of green onions, chopped
- In a large pan, heat oil of choice over medium heat. Sauté bell peppers, onion, mushrooms, ginger, garlic until soft – about 5 minutes – stirring occasionally.
- In a food processor, pulse cauliflower in a food processor until it resembles rice. Make sure to do this in batches so that the rice size is consistent. If you don’t own a food processor, you can grate the cauliflower on the over the large sized part of the grater.
- Stir in the cauliflower rice into the veggie mix. Add coconut aminos (or soy sauce) and mung bean sprouts. *Note – feel free to add more soy sauce to your taste.
- Continue to cook, stirring occasionally, for 15-20minutes or until the cauliflower is soft and coconut aminos/soy sauce has evaporated.
- Just before serving, stir in green onions.
This dish would be a great addition to Kabobs on the grill or stir in some diced cooked chicken to create Chicken Fried Rice! To make a more traditional fried rice, feel free to use finely diced carrots and peas (about ½ cup each) in place (or in addition) to the bell peppers and stir in 1 scrambled egg.