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This cauliflower fried rice is delicious and surprisingly similar to traditional fried rice texture and flavor.
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Ingredients
- 3 T pasture butter
- 2 eggs
- 1 medium head of cauliflower
- 2 carrots, diced
- 1/2 yellow onion, diced
- 1/3 c frozen peas
- 2 green onions, sliced
- 1–2 T wheat free tamari or coconut aminos
- 1/2 t sesame seeds
Instructions
- Preheat oven to 400F.
- Cut cauliflower in florets.
- Place in a food processor, and pulse until cauliflower has reached the size of rice.
- Spread cauliflower rice in a single layer on a baking sheet lined with foil.
- Use a paper towel to remove excess moisture on cauliflower.
- Toast cauliflower rice for 10 minutes in preheated oven.
- While cauliflower is toasting, heat one tablespoon of butter in a wok on medium heat.
- Add carrots, yellow onion, and green onions to wok and cook until tender (about 3 minutes).
- Add frozen peas to wok and heat for 1 minute more. Push veggies to the side.
- Whisk eggs together in a small bowl, and pour into wok.
- Scramble eggs and chop into small pieces with a metal spatula.
- Remove toasted cauliflower rice from oven (should be slightly browned), and add to the wok.
- Add remaining pasture butter, tamari sauce/coconut aminos, and sesame seeds.
- Mix everything together and cook for 2-3 minutes more, stirring continuously.
- Remove from heat and serve immediately with your favorite Asian dish.
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