Cauliflower Coconut “Fried Rice”


Cauliflower Coconut "Fried Rice"
Author: Jackie Alpers
This Cauliflower Coconut "Fried Rice" recipe is vegetarian yet high in protein and keto friendly. Cauliflower that has been pre-chopped into tiny rice-sized bits is one of my favorite food product. It's almost indistinguishable from real rice in recipes, yet contains significantly less carbs, so it's perfect for grain-free and Paleo diets.
Trader Joe's makes both fresh and organic frozen varieties, but if you can't find pre-riced cauliflower, pulse chopped cauliflower in a food processor for the same results. If you want a little more protein, add about a half cup of diced cooked pork, shrimp, tofu or chicken.  Use coconut aminos or gluten free soy sauce (tamari) if you are sensitive.


  • 2 cups riced cauliflower
  • 2 tablespoons sesame oil
  • ¼ cup diced red onion
  • 1 tablespoon sesame seeds
  • ¼ cup chopped basil
  • 2 tablespoons chopped cilantro
  • 1 tablespoon soy sauce, coconut aminos or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Sambal Oelek
  • 1 teaspoon Sriracha
  • 1 tablespoon Thai fish sauce (optional)
  • 1 cup coconut milk
  • 1 teaspoon Thai seasoning blend such as Gourmet Garden
  • 3 eggs lightly beaten


  • Heat the sesame oil in a wok or large skillet over high heat. Stir fry the riced cauliflower until it starts to brown, about two minutes.
  • Add the sesame seeds and chopped onion and continue to stir fry for a minute or two more.
  • One at a time, stir in the soy sauce, rice wine vinegar, fish sauce, Sambal Oelek and Sriracha.
  • Reduce the heat to medium and stir in coconut milk, cilantro, basil and Thai spice blend. Simmer until almost all of the liquid is absorbed.
  • Add the beaten egg, stir until well combined and cook for two minutes more.
  • Enjoy!
    Thai cauliflower fried rice recipe photo by Jackie Alpers
Course Main Course
Cuisine Thai
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