Cauliflower Fried Rice

Rice is one of those foods that many people find difficult to ‘give up’ when they ‘go Paleo.’ Thankfully cauliflower ‘rice’ (or riced cauliflower) is simple to make, low in carbohydrates, high in nutrients, and tastes deceivingly similar to the real deal in this Paleo fried rice recipe. As it stands, this recipe is egg-free, but it tastes really great if you crack an egg or two into the mix a few minutes before the end of cooking. If you enjoyed this Paleo Cauliflower Fried Rice recipe, then try our Ginger and Garlic Pork Tenderloin with Cauliflower Rice recipe next time.  For more FREE and delicious Paleo recipes, visit our PaleoPlan Recipe Center.

Cauliflower Fried Rice
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Cauliflower Fried Rice

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 321

carbohydrate 18g

protein 23g

fat 17g


  • 1 head(s) cauliflower cut into florets
  • 1 pound(s) ham diced into small cubes
  • 2 medium garlic clove(s) peeled and sliced
  • 4 teaspoon(s) ginger, fresh peeled and grated, about 1 inch for 4 servings
  • 1 small bell pepper(s) diced
  • 6 medium mushroom(s), white button sliced
  • 1 medium jalapeno pepper(s) diced (optional)
  • 1/2 cup(s) cilantro, fresh chopped
  • 7 medium onion(s), green trimmed and sliced
  • 2 tablespoon(s) coconut oil
  • 2 tablespoon(s) coconut aminos
  • 1/2 teaspoon(s) coconut vinegar or white vinegar
  • 1/2 teaspoon(s) fish sauce
  • 1 tablespoon(s) sesame seeds, toasted to garnish
  • 1 tablespoon(s) sesame oil, toasted to garnish
  • 1 teaspoon(s) black pepper freshly ground to taste


  1. Place cauliflower florets into a food processor fitted with a chopping blade. Pulse until a rice-like consistency has formed. A cheese grater also works well for this task.
  2. Heat a large skillet over medium-high heat and add 1/2 of coconut oil. Add ham cubes and cook, stirring frequently, until browned lightly on all sides (about 7 minutes). Set aside.
  3. In the same pan, heat the remaining coconut oil over medium-high heat and add garlic, ginger, jalapeno, mushrooms, onions and bell pepper. Saute, stirring frequently for about 3 minutes until lightly browned.
  4. Add riced cauliflower to the pan and cook for another 7 minutes, stirring frequently.
  5. In a small bowl, whisk together coconut aminos, vinegar, and fish sauce.
  6. Turn heat to high and add liquid mixture and ham to cauliflower sauté. Stir frequently for about one minute until most of the liquid has been absorbed. Remove from heat.
  7. Garnish with cilantro, fresh ground pepper, toasted sesame seeds and sesame oil to taste.