Paleo cauliflower fried rice featuring cabbage, carrot, green onion, egg, and more. This easy keto fried rice is a healthy, flavorful side dish or a satisfying meal that’s both dairy-free and gluten-free.
How was your weekend? Mine was sunny and warm, so I spent a lot of time outside, did some hiking, hit the salad bar, ran errands, and even treated myself to a new nose ring. There was chocolate and a little wine — simple pleasures.
Let’s talk rice.
As a kid, Chinese takeout nights meant I rushed for the fried rice and guarded it like a treasure while my siblings fought over chow mein. Now I love cauliflower rice, so I combined the two: cauliflower fried rice that’s paleo-friendly and easy to make at home.
Fried rice might seem like a dish you can only get from restaurants, but it’s actually straightforward to prepare.
The traditional steps for fried rice are simple:
1) Cook the rice.
2) Sauté rice with vegetables like carrots, green onions, garlic, and peas, seasoning with soy sauce and sesame oil.
3) Scramble an egg or two.
4) Stir the scrambled egg into the rice.
5) Eat.
How to Make Keto Cauliflower Fried Rice:
Using grated cauliflower replaces cooked rice, so you can skip the initial cooking step and sauté everything together in a large skillet or wok. The scrambled egg makes a big difference here — it’s worth including unless you strongly dislike eggs. For a soy-free, paleo option, I prefer coconut aminos, which work like liquid aminos. If you eat soy, regular soy sauce is fine but not paleo.
I usually skip peas and add red cabbage for color and crunch. This cauliflower fried rice pairs well with many stir-fries, such as orange-ginger chicken, sesame-ginger garlic beef with broccoli, or Szechuan-style chicken.
Cauliflower Fried Rice (Paleo)
Ingredients
- 3 tablespoons coconut oil or grass-fed butter, separated
- 2 large eggs, lightly beaten
- ½ yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 large head cauliflower, grated
- 3 tablespoons coconut aminos
- 1 large carrot, peeled and grated
- 5 stalks green onion, chopped
- 1 cup red cabbage, thinly sliced
- sea salt to taste
Instructions
- In a small skillet, heat about 1 tablespoon of coconut oil or butter over medium. Add the beaten eggs and scramble with a wooden spoon until fully cooked. Remove from heat and set the eggs aside.
- In a large wok or sauté pan, heat 2 tablespoons of coconut oil. Add the chopped onion and sauté over medium heat until translucent, about 5–8 minutes. Add the grated cauliflower and minced garlic and sauté, stirring occasionally, until the cauliflower softens and starts to brown, about 8–12 minutes. Stir in the coconut aminos and cook for another 2–3 minutes.
- Add the grated carrot, chopped green onion, sliced red cabbage, and the cooked scrambled eggs. Continue cooking just until the added vegetables are warmed through and the green onion is fragrant, about 2–3 minutes. Season with sea salt to taste.
- Serve hot as an entrée or alongside your favorite main dish.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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