Cauliflower Fried Rice

A lightened up and Paleo friendly version of the Asian-inspired dish with cauliflower rice instead of the traditional grain. This recipe is a riff on Mark Bittman's Ginger Fried Rice.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 260kcal


  • 3 tablespoons avocado oil divided (or other high heat oil)
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • kosher salt
  • 1 large leek halved and thinly sliced (white and light green parts), rinsed and dried
  • 2 pound head cauliflower separated into florets and shredded (cauliflower rice)
  • 4 eggs
  • 4 teaspoons sesame oil
  • 4 teaspoons soy sauce


  • Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add garlic and ginger; cook and stir until crisp and golden brown, taking care not to burn the garlic. Remove from skillet with a slotted spoon to a plate lined with a paper towel. Season lightly with kosher salt. Reserve.
  • Add 1 tablespoon oil to same skillet. Add leeks. Cook and stir about 3 minutes until mostly tender. Increase heat to medium-high and add cauliflower; cook and stir until cauliflower is crisp-tender and lightly browned, about 5 minutes. Sprinkle in water as needed if the cauliflower is too dry. Season to taste with salt. Set aside.
  • In a cast iron or nonstick skillet, fry eggs in remaining oil, over easy or sunny-side-up.
  • Divide cauliflower rice among four bowls. Top each serving with a fried egg, then drizzle with 1 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over each and serve.


Calories: 260kcal | Carbohydrates: 13g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 466mg | Potassium: 782mg | Fiber: 4g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 110.6mg | Calcium: 82mg | Iron: 1.9mg