Go Back
+ servings
Print Recipe
No ratings yet

Cauliflower Fried Rice

This recipe is not an exact science, and seems to be best made with some experimentation and customization in mind! It's also a great use for leftovers or if you purchased a lot of organic cauliflower because it was on sale!
Servings: 2 large servings

Ingredients

Ingredients

  • 1 head of organic cauliflower steamed and cooled flowerettes
  • 1 Tbsp coconut oil
  • 1/4 white onion diced small
  • 1 carrot diced small
  • 2 green onions chopped
  • 1 chicken breasts preferably already cooked with aminos or wheat free tamari and diced
  • 1 Tbsp coconut aminos or wheat free tamari or soy sauce, whatever you prefer
  • 1 tsp toasted sesame oil key ingredient for that special flavvor
  • 1 raw egg
  • 1 pinch five spice powder just a pinch!

Instructions

  • If you have a well seasonsed wok, then now is its time to shine! Gently heat the tablespoon of coconut oil and the sesame oil, then add the diced onion and carrot. Cook until soft and slightly browned.
  • Push to the side and crack the egg right into the pan (if you are skilled and/or brave enough!). Use your spatula to scramble and break up the egg in the bottom of the wok, when it has finished cooking add the cooked carrots, onions, and cubed cooked chicken. Stir well to heat everything through.
  • Add a splash of the coconut aminos or tamari then add the dry, chipped up steamed cauliflower bits, and stir very well, bring up the heat if desired to get some serious browning going on as you keep everything in the pan moving.
  • Add the pinch of five spice powder, and the aminos or tamari during this time.
  • When everything is very well mixed, nicely browned, and very hot, toss in the chopped green onion before serving in bowls.
  • It's not very sophisticated of me, but I do eat this with a spoon. Anyone who has otherwise eaten Chinese food with me knows that I am more than proficient with chopsticks, so there is nothing to prove! :) Enjoy and tell me what variations you try!

Notes

This is a recipe that best made when the cauliflower and chicken have been cooked the day before. I like to have gently steamed (if it were pasta we'd call it "al dente") cauliflower on hand in the refrigerator, so it is pretty common for me to have some steaming on the back burner while cooking something else for dinner. Then I will let it cool and place it in well-sealed glass containers in the fridge for the next day. This also allows you to really drain it well. Similarly, if organic chicken is on sale I will buy a lot of it, cook some for the day, then put some of it up for things like salads, collard wraps, etc. Chip up the cooked cauliflower either by hand with a very sharp knife (think "rice sized pieces" or a little larger) or gently pulse it a few times in a food processer to do the same thing.