Cauliflower Fried Rice

14 Mar 2017

Around our wedding (4 years ago-ish), we decided to try out the Paleo diet to get healthy and such for the big day. If you have ever tried this diet and are not a diet person there are probably two things you will get sick of: sweet potatoes and cauliflower rice.

Well also a third - people talking about eating like neanderthals...just no. The diet was mostly good for us, but I do not buy into the whole philosophy behind it, but that is me and I eat skepticism for breakfast (gluten-free), so you can ignore me.

Needless to say, cauliflower rice was banned for a while. This recipe has remained a favorite though once we accepted this veggie back into our lives. I was also able to convert it to sous vide, which I am doing with as many recipes in my repertoire as possible because I can throw all the ingredients in a bag and then cook multiple meals in the water bath at once. I feel like a magician, neanderthals be damned.

Cauliflower Fried Rice

Recipe for easy cauliflower rice.

Cauliflower Fried Rice

Prep time: - Cook time: - Total time:
Yield: 4S


- 1 shallot (thinly sliced)
- 2 cloves pressed garlic
- 2 T grated fresh ginger
- 1 carrot (diced)
- 4 - 5 mini sweet peppers (cleaned and thinly sliced)
- 2 cups cauliflower rice(easy trick: rough chop cauliflower, put into blender, fill blender with water, then pulse blender a few times until cauliflower is "riced", then drain)
- 1 cup frozen peas
- 1/4 cups cashews
- If preparing sous vide: 3-4 ice cubes
- dash salt & pepper
- 2 - 3 eggs
- 1/4 soy sauce
- 1 T mirin (optional)
- 2 chopped scallions


Prepare via Sous Vide:
Set sous vide device to 185F.

Place all ingredients in vacuum bag and seal minus finishing ingredients.

Let cook for about 1 hour once temperature is back to 185F (goes down once you insert the bags).

When done, place cauliflower mix in a wok or large pan and begin to saute over medium heat, then add eggs and soy sauce and mirin.

Season further to taste and top with scallions *Life Hack: Can add two other similar bagged meals to water bath and cook three at once!

Prepare with Traditional Cooking:
In a wok or large frying pan, saute shallot, peppers, carrot and garlic with 1 - 2 T of olive oil until carrot is done and onions are translucent.

Add cauliflower and ginger and continue cooking until soften, then add peas and cook for an additional minute.

Add soy sauce, cashews and mirin and seasoning and stir until combined.

Then I usually make a "well" in the center of the pan and pour my whipped eggs there and let them cook a bit then I stir them into the cauliflower mix. I do it this way only because I like to get some bigger chunks of egg, but you could crack them and incorporate throughout immediately.

When egg is fully cooked, add any additional seasoning you may want and then stir in scallions and serve.





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