Cauliflower Fried Rice

Jun 8, 2019 | Sides & Snacks

I’ve actually never been a big fan of fried rice. When it comes to carbs, I’d just rather have a plate of pasta. That said, the flavors of fried rice are fantastic. So when I started substituting cauliflower “rice” in some of my dishes, I thought, why not this one? The result was delicious.

While I do recommend grinding the cauliflower yourself, many supermarkets now carry ground cauliflower in the refrigerated area of the produce section. So, you can easily skip that step if you choose to. Be sure not to skimp on the time to caramelize the onions. They truly make this dish.


Cauliflower Fried Rice

Serves 4

1 pound cauliflower (about 3 1/2 cups ground)

1 yellow onion, diced

2 1/2 tablespoons Thrive algae or olive oil, divided use

scant 1/2 teaspoon salt

1/2 teaspoon sugar

1 1/2 cups cooked bay shrimp

1 1/2 cups frozen peas & carrots

2 eggs

1 1/2 tablespoons sesame oil

1 tablespoon soy sauce

1/4 cup finely sliced green onion

Wash the cauliflower and cut into pieces. Place the cauliflower into a food processor and grind.


Dice the onion and pour 2 tablespoons of the algae oil into a wok or skillet. Once the oil is hot, add the onions. Cook for several minutes. Reduce the heat to low. Add the salt and sugar and cook for about 10 minutes, until the onions caramelize.

Meanwhile, in a small pan, warm the remaining 1/2 tablespoon of oil and scramble the two eggs. Set the scrambled eggs aside.

Add the cauliflower, shrimp, peas and carrots to the caramelized onions and cook over medium-high heat for 2 minutes. Add the sesame oil and soy sauce. Cook for one additional minute. Don’t overcook or the cauliflower will turn mushy. Remove from the heat. Stir in scrambled eggs and green onion. Serve.

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