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Cauliflower Fried Rice Recipe

This Chinese-style cauliflower fried rice is a healthy, low-carb dish. Food is medicine and this recipe is a perfect combination of easy ingredients that can help balance digestion. Cauliflower, peas, and carrots strengthen the spleen and promote digestion. Scallions are antiviral and antibacterial. Mushrooms detoxify, resolve phlegm, and are anti-tumor. Water chestnuts help to clear heat. Egg nourishes yin and tonifies the blood. Garlic is antiviral and antifungal. Ginger is antitoxin and benefits the lungs and stomach. Peanuts strengthen the spleen and regulate blood.  

Feel free to be creative and create your own variation of this dish with other ingredients that you enjoy. 

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • Coconut oil
  • 2 large eggs, beaten
  • Salt
  • 1 cup chopped scallions, light and green parts separated (you’ll need 5-6 scallions)
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger, from a 1-inch knob
  • 2 packets of riced cauliflower (I like using Earthly Choice Riced Cauliflower)
  • 4-5 tablespoons soy sauce (use gluten-free if needed)
  • ½ teaspoon crushed red pepper flakes
  • 1 cup frozen peas and carrots
  • 8 ounces of sliced mushrooms (optional)
  • 8 ounces of water chestnuts
  • 1 teaspoon rice vinegar
  • ¼ cup chopped cashews or peanuts (optional)


Heat 2 teaspoons of coconut oil in a large (10 or 12 inch) skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.

Add 3 tablespoons of coconut oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the riced cauliflower, 4 tablespoons of soy sauce, red pepper flakes, and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add sliced mushrooms in if you desire and continue cooking. Then, add the peas, carrots, and water chestnuts and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes.

Stir in the rice vinegar, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Nutritional Information:

Per serving (4 servings)

Serving size: about 2 cups

Calories: 273

Fat: 17 g

Saturated fat: 2 g

Carbohydrates: 22 g

Fiber: 7 g

Protein: 12 g

Sodium: 1717 mg

Cholesterol: 93 mg

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