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  • Liz Hoobchaak

Cauliflower Fried Rice

Updated: Nov 6, 2022

This simple recipe is a grain-free version of traditional fried rice. It is paleo, whole30 friendly, packed with veggies and comes together quickly in less than 30 minutes.

As with traditional fried rice, this recipe also tastes great with added chicken, pork or shrimp. While I like my cauliflower fried rice plain, my husband likes to jazz it up by adding cilantro, shiracha and peanuts. It is his plant-based version of Nam Sod, a traditional Thai dish.


1 cauliflower head, riced

4 large carrots, chopped

3 cloves of garlic, minced

1/2 onion, chopped

1 cup frozen green peas

5 large eggs

2 tbsp olive oil

2 tbsp gluten-free soy sauce

1 tsp Red Boat fish sauce

1 tsp salt


  1. Place cauliflower florets in a food processor and process until fully riced.

  2. Heat olive oil in a large ceramic pot on the stove. Add onions, garlic, carrots, cauliflower and salt and sauté for 10 minutes.

  3. Crack eggs into a separate bowl and whisk together.

  4. Move the veggie mixture to one side of the pan, pour eggs into the pan and scramble them on the empty side.

  5. Once eggs are cooked, stir them into the veggie mixture along with frozen green peas, soy sauce and fish sauce.

  6. Let cook for 5 more minutes then enjoy with your favorite toppings!

Recipe serves 4-6 individuals.

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