Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Shredded cauliflower steps in to make a crave-worthy low-carb version of fried rice. To make paleo fried rice, just sub the soy sauce with coconut aminos and nix the peas.


Read the full recipe after the video.

Recipe Summary test

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Pulse cauliflower florets in 2 batches a food processor until finely chopped, but not pureed, about 6 quick pulses (4 cups chopped cauliflower).

  • Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture to pan and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.

  • Add 2 tablespoons oil, carrots, and onion to pan; cook 2 to 3 minutes until softened and beginning to brown. Add garlic, ginger, and sambal oelek; cook stirring until fragrant, 1 minute. Add cauliflower; cook stirring occasionally and scraping the bottom of the pan, until just barely tender, 2 minutes. Remove from pan to a large bowl; add back eggs. Stir in peas and soy sauce. Season with salt and pepper.