Super Saucy Asian Cauliflower Rice (Low Carb, Paleo, Whole30)
I’ve got an extremely delicious and flavorful version of one of my favorite sides of all time: super saucy Asian cauliflower rice. The dish is made with a ton of vegetables, in one pan and it will be loved by the whole family. It’s gluten free, low carb, paleo, and Whole30!
Servings Prep Time
6 20minutes
Cook Time
25minutes
Servings Prep Time
6 20minutes
Cook Time
25minutes
Ingredients
Cauliflower Rice
  • 1teaspoon avocado oil
  • 3 eggs
  • 1tablespoon toasted sesame oil
  • 3tablespoons avocado oil
  • 1 small red oniondiced
  • 2teaspoons gingerminced
  • 3cups cauliflowerriced, see notes
  • 8ounces broccolicut into florets
  • 2 carrotsdiced
  • 6ounces crimini mushroomschopped
  • 6 asparagus spearschopped into 1″ pieces
  • 1/2cup snow peaschopped
  • 1 red bell pepperdiced
  • 8 garlic clovesminced
  • 1teaspoon kosher salt
  • 1teaspoon black pepper
  • 1teaspoon onion powder
  • green onionsfor garnish
  • sesame seedsfor garnish
Sauce
Instructions
  1. In a large sauté pan, add the teaspoon of avocado oil. Turn the head to medium low and once the oil is hot, add whisked eggs. Cook until soft throughout and quickly remove from the pan and set aside. Wipe out any residual egg until the pan is clean.
  2. Add sesame oil and the rest of the avocado oil to the pan and turn the heat to medium. Add diced onion and sauté for 4-5 minutes until soft throughout. Add minced ginger and stir for one minute.
  3. Add riced cauliflower, broccoli, carrots, mushrooms and asparagus. Sauté for 7-10 minutes until soft throughout. Add the rest of the vegetables, garlic, salt and pepper. Stir well. Cook until the rest of the veggies are cooked through, roughly 5-7 more minutes but stirring frequently.
  4. While the rice and veggies are cooking, prepare the sauce. Whisk all of the sauce ingredients together in a small bowl. Once the rice and veggies are nearly done cooking, stir in the sauce and lower the heat to low. Add the spices. Cook for another 2-3 minutes until the sauce has saturated through everything. Add the cooked eggs back in. Taste for additional salt and pepper. Serve right away and garnish with sesame seeds and green onions.
Recipe Notes

You can rice cauliflower yourself using a food processor or grab a few bags of already riced cauliflower in the fresh or frozen section of your local grocery store. I’d recommend defrosting it in the refrigerator overnight if you are using frozen.

Be sure to get your hands on Red Boat fish sauce. It tastes absolutely fabulous, and it is the only Whole30 compliant fish sauce I have found.