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Cauliflower “Fried Rice”

Servings: 6

Ingredients

  • 1 cup organic frozen peas edamame, green beans, corn, or any veggie mixture of choice equalling 1 cup.
  • 2 Tbsp avocado coconut, or olive oil
  • 1/2 cup diced yellow onion
  • 1/4 cup celery sliced thin
  • 6 green onions sliced
  • 1 large carrot cubed very tiny
  • 2 cloves garlic minced
  • 20 ounces shredded cauliflower or 1 medium head of cauliflower, shredded
  • 2 Tbsp low sodium soy sauce Braggs liquid aminos, or coconut aminos.
  • Sea salt & Black pepper to taste

Instructions

  • Shred cauliflower using the largest side of a grater; the end product resembles grains of rice. You can simply chop the very tips of the cauliflower florets with a knife, OR use a food processor. We're only using the flowering part, not the stems.
  • Steam frozen veggies until tender and heated through, just 3-4 minutes.
  • Heat oil in a wok. Saute onion, celery, green onions, carrot, and garlic in hot oil until just softened, about 5 minutes.
  • Add riced cauliflower; cook and stir until cauliflower has a tender but firm to the bite, 4 to 5 minutes.
  • Stir in soy sauce, and your previously frozen veggies into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.