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 people

Calories 275kcal

Author Marissa Stevens

Ingredients

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 coconut aminos or soy sauce

Instructions

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 coconut aminos or soy sauce. Sprinkle crisped garlic and ginger over each and serve.

Nutrition