Whole 30-Compliant Cauliflower “Fried Rice”

When Jesse’s Aunt Karen shared this recipe with us, I have to admit I was skeptical. I am all about the rice, but a rice substitute? Hmmm… But we tried it anyway and it was pretty tasty. 

I tweaked it slightly to be Whole 30 compliant.


  • 1 head of cauliflower, minced with a food processor (I used my beloved Ninja Express Chopper)
  • 1 tbsp. of extra virgin olive oil (if you’re not on Whole 30, vegetable oil is fine)
  • 1 small onion, chopped
  • 4 cloves garlic, minced 
  • 2 eggs
  • 1/3 cup of frozen carrots
  • 1/3 cup of frozen peas
  • 1/3 cup of frozen corn 
  • 1/2 tbsp. of sesame oil 
  • 2 tbsp. of coconut amino (if you’re not on Whole 30, soy sauce it up)
  • 2 stalks of scallions, green parts only, chopped
  • Salt and pepper to taste 


Step 1: Mince the cauliflower into little pebbles that almost resemble rice. Chop onions. Mince garlic. Scramble eggs in a bowl. Set aside.

Step 2: Heat olive oil to medium-high. Add onions and garlic. Cook until translucent. Then, add cauliflower. Cook until soft (about 5 minutes).

Step 3: Add frozen veggies. Mix. 

Step 4: Then, make space in the center for the scrambled egg. Cook egg. Once it’s a little hard, mix into the rest of the “rice.”

Step 5: Add sesame oil, coconut amino, salt and pepper. Cook for another 5 minutes. Add chopped scallions before plating.

We needed more protein, so we ate it with some slices of beef (not pictured). 

I’m not going to lie, REAL fried rice is better and ACTUAL soy sauce is just sooo damn good, but if you’re trying to be healthy, this is a close alternative. 



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