Cauliflower Fried Rice Paleo Recipes
PALEO CAULIFLOWER RICE
This paleo recipe is so quick, easy, and delicious and really a great substitute for rice if you're trying to eat low-carb. Your whole family will love it!
Provided by Lauren S
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
- Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.
Nutrition Facts : Calories 113.3 calories, Carbohydrate 11.1 g, Fat 7 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 63 mg, Sugar 5 g
CAULIFLOWER FRIED RICE
It looks like rice, it tastes like rice, but it's not! And no one will ever know, unless you tell them. This quick and easy Fried Rice recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for a fast and easy main dish.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
- Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
- Stir in soy sauce and cook 1 minute.
- Stir in cooked egg and continue cooking 1 minute or until heated through.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 6.4 g, Cholesterol 42.2 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 498.3 mg, Sugar 0.4 g
PALEO WHOLE30 CAULIFLOWER FRIED RICE
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. Healthy, easy to make and delicious!
Provided by Monica Stevens Le
Categories Breakfast Side Dish
Time 30m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 170 kcal, Carbohydrate 19 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 168 mg, Sodium 798 mg, Fiber 6 g, Sugar 6 g
PALEO CAULIFLOWER FRIED RICE
Paleo Cauliflower Fried Rice is INSANELY delicious. It's an easy to make and low carb option for when you're craving Chinese takeout. Made with cauliflower, eggs, your favorite veggies, garlic, ginger, cashews, and sesame seeds. Yum!
Provided by Kristen Stevens
Categories Side Dish
Time 25m
Number Of Ingredients 14
Steps:
- Either grate the cauliflower or pulse it in your food processor to make the cauliflower rice.
- Heat 2 teaspoons of the oil in a large, non-stick frying pan over medium-high heat. Add the light parts of the green onions, the garlic, and ginger. Let them cook for 2 minutes. Add the cauliflower rice, diced carrots, coco aminos or soy sauce, and chili flakes and cook for 5 minutes, stirring often.
- Add the peas and sesame oil to the pan and continue to cook until the vegetables are soft and the peas are warm.
- Push the vegetables to the sides of the pan and pour the remaining teaspoon of oil into the center and let it warm. Pour the eggs into the pan and scramble them. Once they are cooked stir them into the cauliflower rice. Sea salt to taste and stir in the remaining green onions, cashews, and sesame seeds.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 275 kcal, Carbohydrate 28 g, Protein 13 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 140 mg, Sodium 490 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 10 g
KETO CAULIFLOWER FRIED RICE RECIPE
A delicious, easy cauliflower fried rice recipe - all the same flavors, much fewer carbs. Make low carb keto fried rice in just 20 minutes, with simple ingredients.
Provided by Maya | Wholesome Yum
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Rice the cauliflower: Remove the cauliflower leaves and stems. (Cut off as much of the stems as you can.) Push the cauliflower florets into a running food processor with a grating attachment, to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
- Saute the veggies: In a large saute pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. Saute for about 8-10 minutes, until the onions are translucent and just starting to brown.
- Cook the eggs: Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper. When the onion is done enough, push the veggies to one side of the skillet. (If the pan is dry, you can melt in more butter.) Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.
- Stir fry the cauliflower: Push everything to the side again and add the remaining tablespoon of butter to the pan. Once it melts, increase heat to medium-high, immediately add the cauliflower, and stir everything together to coat. Season with sea salt and black pepper. Stir fry for about 5 minutes, until the cauliflower is soft, but not mushy.
- Finishing flavors: Remove from heat. Stir in the coconut aminos, sesame oil, and chopped green onions.
Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 97 mg, Sodium 200 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
CAULIFLOWER FRIED "RICE" (PALEO)
Make and share this Cauliflower Fried "Rice" (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories One Dish Meal
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes).
- Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes.
- Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
- Enjoy adding in your favorite protein and veg. Possible add-ins: broccoli, cabbage, bok choy, water chestnuts, chicken, and shrimp!
Nutrition Facts : Calories 109.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 93, Sodium 844, Carbohydrate 11.3, Fiber 3.3, Sugar 4.3, Protein 7.5
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- Heat a large nonstick skillet or wok over medium heat and add the coconut oil. Add the bell pepper, onion, and ham and cook about 2 minutes, stirring.
- Move the mixture over to one side of the skillet and add the whisked eggs to the other side, working quickly to scramble. Break eggs into pieces and combine with the veggies and ham, stir, then add in the jalapeno, garlic, and pineapple. Cook another minute or so to soften, then remove from heat.
- Transfer mixture to a large bowl while you make the cauliflower. Return the skillet to medium heat and add more coconut oil if needed. Add all the cauliflower rice and stir while cooking for 2-3 minutes, or until softened to preference.
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5/5 (1)Category MainCuisine IndonesianTotal Time 22 mins
- Heat a wok or a deep frying pan over high heat and melt one teaspoon of coconut oil. Add the prawns, seasoned with a little salt, and stir fry for one and a half minutes. Remove to a plate.
- Add the chicken and stir fry over medium-high heat for five minutes, stirring frequently. Then remove to a plate with the prawns.
- Add another teaspoon of coconut oil, keeping the heat on medium-high, and stir fry the onion for two minutes, until softened. Add the cauliflower, carrots, garlic, sambal, honey, Tamari and fish sauce and sesame oil. Stir through for about 30 seconds, and then add back the cooked prawns and chicken. Cook all together for two more minutes, stirring frequently.
LOWER-CARB CAULIFLOWER FRIED RICE RECIPE - PALEO, …
From bulletproof.com
Estimated Reading Time 2 mins
- When pan has heated, add carrots, celery, fresh ginger, leeks, and rosemary sprigs. Cook for 3 minutes to soften.
- Add bacon and spices to the pan. Rase heat to medium-high and crisp bacon for up to 3 minutes, stirring frequently.
- Reduce heat to medium. Add cauliflower rice to the pan and cook for 3 minutes or until just softened.
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From theroastedroot.net
Cuisine AmericanTotal Time 40 minsCategory Side DishCalories 281 per serving
- In a small skillet, add about 1 tablespoon of coconut oil or butter and heat to medium. Add the eggs and scramble them using a wooden spoon, until fully cooked. Remove from heat, and set eggs aside.
- In a large wok or saute pan, add 2 tablespoons of coconut oil. Add the yellow onion and saute over medium heat until translucent, about 5 to 8 minutes. Add the grated cauliflower and garlic and saute, stirring occasionally until cauliflower has cooked down and begins turning light brown, about 8 to 12 minutes. Add the coconut aminos and continue to cook about 3 minutes. Add the grated carrot, green onion, cabbage, and cooked scrambled eggs and continue cooking just until the newly-added veggies are warm and green onion is fragrant, about 3 minutes.
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5/5 (13)Total Time 32 minsCategory Main Course, Side DishCalories 452 per serving
- Chop the bacon, chicken, and vegetables so you can work quickly once you start cooking. Cut the cauliflower into florets and place them in the food processor. Pulse until it roughly resembles rice.
- Heat a large wok (or skillet) over medium heat. Place a rimmed dish to the side of the wok as a holding dish. Add the bacon to the skillet and fry until brown and crispy. Remove with a slotted spoon and place in the dish.
- Add the eggs to the skillet and quickly scramble. Use your spoon to break into small pieces, then move to the holding dish. If needed add a small amount of oil to the wok.
- Turn the heat to high and add the chicken, white onion pieces, ginger, and garlic. Stir fry until the chicken is just barely cooked through, then add the carrots and cook another minute. Use a slotted spoon to transfer to the holding dish.
CAULIFLOWER CHICKEN FRIED RICE (WHOLE30 ... - NOM NOM PALEO
From nomnompaleo.com
5/5 (5)Calories 270 per servingCategory Dinner
- In a medium bowl, combine the diced chicken, ½ teaspoon Diamond Crystal kosher salt, and 1 teaspoon avocado oil. Set aside.
- Heat a large non-stick or well-seasoned cast iron skillet over medium heat. As the pan is heating up, whisk the eggs together with the fish sauce.
- When the pan is hot, swirl in 2 teaspoons avocado oil and pour in the eggs. Stir and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Transfer the eggs to a platter.
- Wipe out the skillet and pour two teaspoon of avocado oil into the pan and add the sliced onions and carrots. Sprinkle a little salt and sauté the vegetables until slightly softened, about 3 to 5 minutes.
SIMPLE CAULIFLOWER RICE - NOM NOM PALEO®
From nomnompaleo.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 75 per serving
- Grab your cauliflower florets and throw them into a food processor fitted with the chopping blade.
- Pulse the contents until the cauliflower resembles couscous or rice grains. (You skip steps 1 & 2 if you have a bag of riced cauliflower.)
- Heat a 12-inch pan over medium heat until hot. Add your favorite cooking fat and when it's shimmering, toss in the onions. Cook, stirring frequently, until the onions are translucent.
- When the onions are softened, dump in the riced cauliflower and stir well to distribute the fat and onions.
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5/5 (2)Total Time 15 minsCategory Side DishCalories 129 per serving
- Add green onions to pan and use a spatula to scramble the eggs and green onions (~1 minute to ensure egg is fully cooked)
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Reviews 23Category Side DishCuisine AsianTotal Time 20 mins
- Heat a large wok over medium heat and cook the bacon until golden brown and crispy, flipping once. Remove to a paper-towel lined plate and pat off the excess fat. Reserve the bacon fat in the pan
- While the bacon cooks, place the cauliflower florets into a large food processor and pulse until rice-like. Set aside
- Once the bacon is cooked and removed from the pan, turn the heat up to medium/high and add in the onions and garlic. Cook for 1 minute until lightly golden brown.
- Add in the riced cauliflower, along with the sliced green onions and cook, stirring occasionally, until the cauliflower is golden brown and tender, about 5 minutes.
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From downshiftology.com
5/5 (20)Total Time 35 minsCategory Appetizer, Side DishCalories 186 per serving
- Slice the head of cauliflower in half, then slice off the cauliflower florets from the stem. Place the florets through the top of a food processor with the grater adapter. Continue until all cauliflower has been riced, then set aside.
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