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I tried to fall in love with riced cauliflower, and I have to say, when it’s plain, it is just OK…. ish. Yep, just OK-ish. But when I kept seeing others making their riced cauliflower into a cauliflower fried rice dish, I knew I just had to go there! I’ve made it several times since, and my husband and son think it’s regular fried rice every time! I have to remind them it’s cauliflower. It’s just that good!
You can get pre-made cauliflower rice from Trader Joe’s, but they’re almost always sold out. People horde this stuff… and then they post about their big score on riced cauliflower on Instagram! It’s bananas! I’ve been able to purchase two bags of it myself and admittedly, it has been pretty handy. But honestly, I don’t mind making my own at home. It literally takes just a few minutes with my own food processor.
In fact, it’s so easy, I will show you how you can make your own riced cauliflower right now!
I love using the shred disc attachment in my food processor. If I use the regular blades, I run the risk of over chopping to the point of it becoming a messy pulp. The shred disc runs it through just once and it’s perfect! Here is the food processor I recommend, and it is currently #1 on Amazon!
As you can see, the shred disc does cause longer pieces from the stems of the cauliflower, but it doesn’t matter. Once it’s cooked, it really does look and feel like rice!
Once you have your riced cauliflower, it cooks up super easy! Enjoy!
Cauliflower Fried Rice (Paleo, Whole30)
Ingredients
- 2 Tbsp sesame oil
- 1 small head cauliflower riced in food processor (makes about 4 cups riced)
- 1/2 cup diced carrots using canned, or packaged similar to fruit cups, makes this so much easier!
- 3 scallions thinly sliced (save some of the green tops for garnish)
- 3 cloves garlic minced
- 2 eggs beaten well
- Salt and pepper to taste
Instructions
- Preheat large skillet or wok over medium high heat. Add sesame oil.
- Stir in cauliflower, carrots, scallions, and garlic. Saute until vegetables have softened.
- Make a well in the middle of the skillet, pushing all of the vegetables off to the side. Add beaten eggs to the well. Allow it to sit for a few seconds to get a crust on the bottom. Using a wooden spoon or spatula, stir eggs and slowly incorporate them into the vegetable mixture until cooked through.
- Season with salt and pepper to your liking.