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Homemade Cauliflower Fried Rice (Keto, Paleo) recipe photo

Cauliflower Fried Rice (Keto, Paleo)

This Cauliflower Fried Rice is a healthy twist on a classic! Quick, delicious, and completely customizable for your keto and paleo lifestyle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Rice:
  • 3 tablespoons coconut oil or grass-fed butter separated
  • 2 large eggs slightly beaten
  • 1 large 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

Equipment

  • Large skillet or wok
  • Grater or Food Processor
  • Spatula
  • Measuring spoons
  • Cutting Board and Knife

Method
 

Instructions:
  1. Step 1: Prepare the Cauliflower - Start by grating your cauliflower. You can use a box grater or a food processor fitted with a grating attachment. You want the cauliflower to resemble rice, so be sure to pulse or grate until you achieve that texture.
  2. Step 2: Heat the Oil or Butter - In a large skillet or wok, heat 1 tablespoon of coconut oil or grass-fed butter over medium heat. Once melted, add the slightly beaten eggs. Scramble them until fully cooked and then transfer to a plate. Set aside.
  3. Step 3: Sauté the Aromatics - In the same skillet, add another tablespoon of coconut oil or butter. Once hot, add the finely chopped yellow onion and sauté for about 2-3 minutes until translucent. Then, add the minced garlic and stir for an additional 30 seconds, allowing the garlic to become fragrant.
  4. Step 4: Add the Vegetables - Stir in the grated cauliflower, grated carrot, and sliced red cabbage. Cook for about 5-7 minutes, stirring frequently until the cauliflower is tender but still has a slight crunch.
  5. Step 5: Flavor it Up - Pour in the coconut aminos and add the scrambled eggs back into the skillet. Toss everything together, ensuring the cauliflower and vegetables are evenly coated. Season with sea salt to taste.
  6. Step 6: Finish with Green Onions - Finally, sprinkle the chopped green onions over the top. Give it one last stir and remove from heat.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat in a skillet for the best texture.
  • If freezing, portion into freezer-safe bags and it will last up to a month.