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Cauliflower Fried Rice

Course Main Course
Servings 6
Author glutenandgrainfreeliving.com


  • 1 head cauliflower (about 7 cups riced)
  • 1 small onion, chopped
  • 1 cup mushrooms, sliced
  • 2 large carrots, chopped into small cubes
  • 3 stalks celery, chopped
  • 1 cup cabbage, chopped
  • 6 ounces snow peas
  • 1 small head broccoli, chopped
  • 2 large eggs
  • 1 clove garlic, minced
  • 3 tbsp gluten free soy sauce or coconut aminos
  • 2 tsp toasted sesame oil
  • 2 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


  1. Scramble the eggs in a large nonstick skillet. Remove from pan and set aside.

  2. Saute the onions and mushrooms in coconut oil for a few minutes, until onions are translucent.  Add in minced garlic.

  3. Add all the vegetables except the snow peas and the cauliflower.  Add the sesame oil, soy sauce, salt and pepper.  Saute for about 5 minutes until vegetables are crisp tender.

  4. Add in the riced cauliflower and the snow peas.  Saute another 5 minutes or until the vegetables are the desired tenderness.   Add in the reserved scrambled egg. Stir thoroughly and serve.  Enjoy!