Cauliflower Fried Rice Recipe

December 14, 2016

You know those lazy days where you just want to curl up in bed with Netflix and some comfort food? Saturday was one of those days. I was craving something starchy but didn’t want to deal with the gross feelings after a massive bowl of pasta.

Instead, I whipped up this easy cauliflower fried rice. A cruciferous vegetable, cauliflower is packed with sulforaphane and sulphuric foods are shown to decrease inflammation, aid in oxygen transport, and even kill cancerous cells! We could all use to increase our cruciferous vegetable intake, so I try to sneak it in whenever I can. Hidden as a rice substitute is a perfect example.

You’ll need 4 chicken tenderloins, 3 eggs, a full bag of riced cauliflower, and about 3 cups of frozen mixed vegetables (this is a mix from Costco I always have on hand with green beans, peas, carrots, and corn).

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I seasoned with coconut aminos, gluten free soy sauce, and a touch of garlic salt.

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Start with about 1.5 tablespoons of coconut oil in the pan. Dice up the chicken and add to the oil.


Once the chicken is mostly cooked, add the vegetables.


Stir a little, then add the cauliflower.


Cook a few minutes, then add the egg. I pushed the rice aside a little to cook the egg a bit before mixing it in.


Add a dash of garlic salt, a generous amount of coconut aminos, and soy sauce to your liking.

Crank up the heat a little to get that fried effect at the end.

And voila!


And because I am ALL about frozen leftovers, I scooped up 3 servings into plastic bags and froze for later.


Then I spooned my own bowl, added a touch of soy sauce on top (I like it salty!) and enjoyed with a juicy Criminal Minds episode.

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It’s not quite PF Chang’s, but it’s comfort and coziness without the indulgence (and with extra nutrients!).

Some Dr. Reed and a full belly. YUM!

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Have you tried cauliflower as a rice alternative? What’s your favorite way to use it?

xoxo, Mollie Mason

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