Go Back
Print

Fried Cauliflower Rice

Course Main Course
Servings 6 servings
Author The Paleo Diabetes Diet Solution: Manage Your Blood Sugar with 125 Recipes Plus a 30-Day Meal Plan, by Jill Hillhouse and Lisa Cantkier

Ingredients

  • 1 medium head cauliflower about 2 lbs/1 kg, cut into 2-inch (5 cm) pieces
  • 3 tbsp extra virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 2 cloves garlic minced
  • 1 cup chopped cremini or button mushrooms
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green onions
  • 2 large free-range eggs beaten
  • 2 tbsp organic gluten-free tamari or coconut amino acids

Instructions

  • In food processor, pulse half the cauliflower to the consistency of rice. Pour into a large bowl and repeat with the remaining cauliflower (see tip, page 154).
  • In a large skillet, heat oil over medium heat. Add onion and carrot; cook, stirring, for 3 minutes. Add garlic and mushrooms; cook, stirring, for 2 minutes. Add red pepper, yellow pepper and green onions; cook, stirring, for 1 minute. Stir in cauliflower rice until well combined. Cover and cook for 3 minutes.
  • Stir rice well and push it to one side of the skillet. Pour eggs onto the empty side and cook, stirring and scraping from the bottom of the pan, until well scrambled. Mix the entire mixture together until well combined. Sprinkle with tamari and mix well. Serve immediately.

Notes

Nutrition Tip
Cauliflower is part of the cruciferous family of vegetables, which have been well studied for their role in detoxification and cancer prevention. Consumption of cauliflower has been linked to prevention of bladder, ovarian, colon, prostate and breast cancers. By including other nutritious vegetables, this recipe builds on the antioxidant power of the cauliflower, making it the healthiest “fried rice” you’ve ever had.