Whoever decided to toss cauliflower in the food processor and “rice” it… thank you. You’re genius. I eat a diet low in grains and over the past three years have completely swapped rice out for cauliflower. It’s close in texture and has similar characteristics soaking up all the flavors its mingled with. Plus its low in carbohydrates and full of vitamins and minerals making it a wise addition to your daily diet. It’s also keto, gluten-free and paleo friendly. What’s not to love?
I’m noticing pre “riced” cauliflower hitting the produce shelves more and more. You can also find it in the freezer section at most neighborhood markets. If you’d prefer to rice your own it’s fairly easy, but messy. Here are a few tips.
How to “rice” cauliflower
- I like to “rice” mine in my Blend-ted blender. Just throw in a handful or two of florets at a time and pulse until a “rice” like consistency. I do this in small batches to avoid the bottom turning into mush.
- A food processor also works well. I add florets and pulse until a “rice like” consistency. You can do bigger batches this way.
- If you don’t have either grab a knife and get chopping! Chop, chop, chop!
I stumbled upon the Green Giant cauliflower medley in the frozen section at my local Smiths Marketplace and it’s become a staple in my freezer. It comes pre “riced” with a blend of cauliflower, white and green onions, carrots and peas. The perfect combo for cauliflower fried rice!
Not only is this recipe delicious it’s SO EASY and can be made from start to finish in under 15 minutes. Making it a whole family favorite weekly staple around here.
The secret sauce to this recipe is the coconut aminos. Other than being soy, GMO and gluten free they are packed full of vitamins, minerals and of course amino acids. Plus they are delicious and have a long list of health benefits including protection of the heart and reducing the risk of certain cancers. I actually prefer the taste over soy sauce, it’s sweeter and has far less sodium. Still salty though so use sparingly to start and add more if needed.
This recipe is perfect as a side dish but packs enough protein to enjoy it as a main. I eat it for breakfast, lunch and dinner! Try it for family dinner with my Instant Pot Teriyaki Chicken. Yum! I like to mix in some pre cooked brown rice when serving my kids and hubby. They can’t even tell it’s cauliflower. Sneaky.
Cleaning up our diet definitely means making sacrifices but I refuse to let flavor be one of them! I hope you enjoy this recipe as much as I do! Xo
Quick Cauliflower Ham Fried Rice
Yield 2 servings
- 1 package Green Giant Cauliflower Medley or 3 cups riced cauliflower plus 1/8 cup of each chopped carrots, yellow onion, green onion and peas.
- 4 slices Applegate ham, chopped
- 2 eggs, scrambled
- 2 egg whites, scrambled
- 1-2 tbsp coconut aminos (start with 1 tbsp and adjust to taste)
- 1 tbsp avocado oil
- pepper to taste
- Add 1 tablespoon avocado oil to a sauté pan. Heat to medium.
- Add cauliflower medley and cook for 5 minutes stirring occasionally.
- Make a circle in the center of the pan by moving rice to outer edges.
- Add a little more oil and eggs. Scramble until no longer runny.
- Combine rice and eggs until evenly mixed.
- Add ham and pepper to taste. Mix well.
- Top with a splash of coconut aminos if desired. Enjoy!
No salt is needed with the addition of coconut aminos and ham.