A paleo Whole30 cauliflower fried rice recipe that’ll change the way you feel about meal prep. It’s the perfect side dish for any protein and tastes delicious alongside eggs for breakfast. It's also gluten free, paleo, low carb and Whole30.
Can I make this with cauliflower rice with a whole head of cauliflower?
Do you want to learn how to make this delicious and easy paleo Whole30 cauliflower fried rice… at home? Without the mess?
What if I told you it was SUPER easy and delicious, with a little help of our friendly neighborhood grocer: Trader Joe’s?
I am a huge, huge fan of cauliflower rice but not a fan of the mess I am capable of making during preparation. Usually, I just suck it up and embrace the mess since I love cauliflower so much.
Not really though, most of the time I end up cussing under my breath while trying to catch the flying bits of cauliflower in the air.
In all seriousness though, I love working with cauliflower because it is such a versatile ingredient. I’ve roasted it whole in the oven, turned it into a puree/mash and most importantly, transformed it into some incredible fried “rice”.
Can I Make This Cauliflower Fried Rice Vegan?
This recipe for paleo cauliflower fried rice should become a staple in your whole30 meal prep. It’s absolutely wonderful served alongside breakfast and tastes great reheated with leftovers.
What’s unique about this dish is that it can also be made vegan.
Simply omit the fish sauce and eggs, and you have got yourself a Whole30 AND vegan cauliflower fried rice dish. I’m so proud, what can I say?
One of the best parts about meal prep is figuring out dishes that you can make ahead of time and store for later use in the week. This is one of them. You can throw it in Tupperware or a gallon freezer bag and toss it in the freezer for up to 1 month. Wahoo!
More Whole30 recipes like this:
Can I Use Either Fresh And Frozen Riced Cauliflower For This Dish?
You can absolutely use either one in the recipe. Simply continue sautéing the rice until it's cooked through.
When I originally wrote this recipe post, riced cauliflower wasn't nearly as popular or widely available as it is today.
It seems like any and all grocery stores and markets now have a version of either fresh or frozen cauliflower rice, which is a huge win for us.
I'm all about convenience. However, if you like to get down with your food processor, simply process cauliflower florets until they resemble a rice texture.
Then, you are good to go! 🙂
How To Make Whole30 Cauliflower Fried Rice:
Heat a large sauté pan on medium-high heat for 2-3 minutes. Heat up ghee add diced onions and carrot. Cook until onion looks translucent. Add garlic cloves and cook for another 30 seconds until fragrant.
Add in riced cauliflower. Carefully break down the cauliflower with a wooden spoon or spatula. Cook the rice until it looks soft and tender. This can take anywhere between 5-7 minutes.
Add in the spices until well combined. Stir in coconut aminos, apple cider vinegar and fish sauce. Cook on medium-high heat until the cauliflower rice reaches your desired doneness (this took me another 7-10 minutes!)
Carefully stir in the scramble eggs. Stir for about 1 minute until everything has been well combined. Remove from the heat. Serve with your favorite meat, fish or with eggs for breakfast.
In the meantime, you need to check out this paleo cauliflower fried rice! I pulled out all the stops to reformulate and rephotograph this classic recipe for you!
Oh, and if you’re looking for another fabulous recipe for paleo cauliflower fried rice, check out Real Food with Jessica. She is notorious for having absolutely fabulous Whole30 content!
Be sure to add this fabulous recipe for paleo Whole30 cauliflower fried rice to your Whole30 meal plan(s).It’s going to become a staple in your kitchen like it has in ours. You can thank me later… okie? 🙂
Paleo Whole30 Cauliflower Fried Rice
- 1 tablespoon ghee or coconut oil, split in two
- 1 large red onion diced
- 4 medium carrots shredded
- 10 cloves garlic minced
- 3 heads of cauliflower, riced or 3 bags of Trader Joe's Riced Cauliflower
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon ground ginger
- 1 1/4 teaspoons black pepper
- 1 1/4 teaspoons sea salt
- 1/3 cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon fish sauce omit for vegan
- 8 eggs cooked & scrambled, *omit for vegan*
- fresh parsley chopped- for topping
- green onions sliced- for topping
- Heat a large sauté pan on medium-high heat for 2-3 minutes. Heat up ghee add diced onions and carrot. Cook until onion looks translucent. Add garlic cloves and cook for another 30 seconds until fragrant.
- Add in riced cauliflower. Carefully break down the cauliflower with a wooden spoon or spatula. Cook the rice until it looks soft and tender. This can take anywhere between 5-7 minutes.
- Add in the spices until well combined. Stir in coconut aminos, apple cider vinegar and fish sauce. Cook on medium-high heat until the cauliflower rice reaches your desired doneness (this took me another 7-10 minutes!)
- Carefully stir in the scramble eggs. Stir for about 1 minute until everything has been well combined. Remove from the heat. Serve with your favorite meat, fish or with eggs for breakfast.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.