There are some ambiguous foods in the paleo kingdom, and rice is one of them.
Whether or not you can enjoy rice on a paleo diet depends on who you ask. But, technically, rice is a grain, and grains are not allowed on this eating plan. Considering the impact to your blood glucose levels if, indeed, you do decide to nosh down some rice, that’s probably a good thing.
But…come on. Chinese-style fried rice is delicious, and sometimes you just have a craving, right?
Enter this cauliflower paleo fried rice recipe. Pair it with any paleo-friendly Chinese side dish and entre, and you’ll be scratching the itch without falling off the wagon.
This Cauliflower Fried Rice Recipe is...
- Low-carb. Despite its moniker, the recipe doesn’t actually use any real rice, so it’s a delicious low-carb version of Chinese restaurant-style fried rice. It’s completely keto-friendly, too!
- Easy to make. Nothing’s worse than a complicated recipe that takes hours to make - especially when it’s a rice recipe! This will be ready in a jiff.
- Great as leftovers. This recipe is completely reheatable, so you can make it ahead and enjoy for leftovers the next day.
- Versatile. Not a fan of spicy food? Skip the Sriracha. Don’t like the flavor of coconut oil? Swap it out for olive oil or MCTs. Don’t have any bacon on hand? You can skip (though it does add major flavor!
This recipe has become a staple for many families and we think you’ll love it, too.
Why Cauliflower is the Substitute for All Things Starchy
It’s everyone’s new best friend because it’s versatile, delicious, and comes stacked with an impressive nutrition profile. Check it out:
Just one serving of cauliflower contains over 75% of your recommended daily intake (RDI) of vitamin C, 20% of vitamin K, 14% of your RDI of folate.
It’s also low-carb, which is what saves those blood sugar levels from hopping on a rollercoaster ride when you swap it in for a more carby ingredient. It has 25g of carbs per 100g serving less than rice.
Cauliflower can also support digestive health, as it has 3 grams of fiber in each cup. Research suggests that consuming fiber-rich vegetables may support heart and metabolic health[*].
- 1 head cauliflower
- 3 pieces of bacon
- 2 eggs
- 4 tablespoons FBOMB Premium Coconut Oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 teaspoons Sriracha sauce
- 1/2 cup frozen peas and carrots
- 3 green onions, sliced
- Quarter the cauliflower, remove the core and cut into florets.
- Put half into a food processor and pulse until the pieces are about the size of rice.
- Put into a bowl and repeat with the remaining cauliflower. Set aside.
- Cook the bacon at medium-low heat until crispy, about 5 minutes on each side. Transfer the bacon to a plate when it is done. Chop it into small pieces.
- In the same skillet, add the butter to the bacon grease. Whisk the eggs and scramble in the bacon grease and the butter. Scrape the scrambled eggs into a bowl. Add the chopped bacon.
- Clean out the skillet and put it back on the stove at medium-high heat. Add one tablespoon coconut oil, along with the diced onion. Cook for about 2-3 minutes, stirring often.
- Add the garlic and riced cauliflower, along with the other two tablespoons of coconut oil. Cook, stirring continuously for 4-5 minutes until cauliflower is soft but not mushy.
- Add the remaining ingredients and stir together for 1-2 more minutes until the peas and carrots are heated through. Remove from the heat and stir in the bacon and eggs. Serve immediately.
Prep time: 20 minutes
Cook time: 15 minutes
Fat: 17g (70%)
Carbohydrates: 9g (16%)
Net Carbohydrates: 6.25g
Protein: 8g (14%)