Rice-free Cauliflower Fried Rice

November 17, 2014

By Anna Varriano

I try to avoid starchy foods as much as possible, and rice is one of them. This recipe, Cauliflower Fried Rice, from the cookbook Internal Bliss, is just awesome. The recipes in this cookbook are designed for individuals following the GAPS diet (Gut and Psychology Syndrome) to ‘heal and seal’ the gut and promote digestive system health – something that most individuals would benefit from. It is absolutely delicious and will make a great non-starchy side dish to any protein-based or veggie-based meal. Other than using the cauliflower as the ‘rice’, you can substitute the veggies listed in the ingredients with whatever you have on hand that you think would be a good addition to a fried rice. Experiment and enjoy!

What You’ll Need:

  • 3 TBSP coconut oil (I used 1/2 coconut oil and 1/2 butter)
  • 1 medium head of cauliflower
  • 1 small head of broccoli (I didn’t have any on hand, so I used a medium-sized zucchini instead)
  • 1 red or yellow bell pepper (remember to leave in the white pithy parts!)
  • 1 carrot
  • 1 onion
  • 2 TBSP apple cider vinegar
  • 2 tsp sesame oil
  • 2 eggs
  • spring/green onions for garnish


grated cauliflower web

  • Grate the head of cauliflower. I used a food processor fitted with the grating blade. It should end up in small, crumbly, rice-sized pieces as pictured above. Steam it for 3 minutes and set aside.
  • Dice the onion and set aside.
  • Dice all the other veggies and set aside (separate from the onion).
  • Scramble the eggs so that they’re about half cooked and set them aside.
  • In a small bowl, mix the sesame oil and vinegar and set aside
  • (That’s lots of ‘setting aside!!!)


frying cauliflower rice web

  • Heat the oil in a large skillet or wok on medium-high heat
  • Add the grated cauliflower and stir constantly until it begins to brown (3-5 minutes)
  • Add the onions and cook until the onions start to soften (3-5 minutes)
  • Add all the other veggies and saute to your level of  ‘doneness’ (you can add a bit of water to the skillet/wok and cover it for a few minutes to create more of a ‘steam’ cook)
  • Turn the heat off, add the eggs, and stir until the eggs are fully cooked
  • Stir in the sesame oil and vinegar mixture


serving cauliflower rice web

Garnish with chopped spring onions (optional) and enjoy! We love this side-dish with with baked salmon and asparagus!

Bon apetit!


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