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Cauliflower Fried Rice

This is the perfect side dish to any meal. It’s healthy, gluten-free and vegetarian. I make this all the time whenever I have my dad over (he’s diabetic and has to be careful about what he eats so I always make sure to cook healthy when I invite him over for lunch/dinner). It’s also really easy and fast to do, so you can have it ready in literally under 20 minutes.


  • 2 Cups of  Cauliflower, chopped into florets
  • 1 Onion, finely diced
  • 1 Can of Corn Kernel
  • 2 Carrots, finely diced
  • 2 Celery, finely diced
  • 2 Eggs, beaten
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Low Sodium Gluten Free Soy Sauce
  • 1 Tbsp Brown Sugar
  • ⅛ Tsp. Ground Ginger
  • 1/4 Tsp Red Pepper Flakes


  1. Put chopped cauliflower into blender and pulse until it starts to resemble rice.
  2. Heat a large wok over medium heat and drizzle sesame oil. Add onion, carrots and celery and saute until tender, about 2 minutes.
  3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes.
  4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  5. Stir in cauliflower “rice” and pour the soy sauce over top, mixing well.
  6. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
  7. Top with green onions (optional)
  8. Enjoy!
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