This gluten free cauliflower fried rice is a tastier version of plain cauliflower rice. This caulirice recipe is full of flavour and is so easy to make. It's filled with veggies like broccoli, peppers, and carrots so this healthy vegetable dish not only tastes amazing, but is nice and filling.
Veggie rice recipes like my lime cilantro cauliflower rice and easy Spanish cauliflower rice are such a fun alternative to traditional rice recipes, and the caulirice recipe I am sharing with you today is so good, I can't wait for you to make it!
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Why you will love this recipe:
- It has so much flavour! I find regular cauliflower rice so boring, but not this cauliflower vegetable fried rice recipe!
- It's really easy to make in just one pan so the clean up is also a breeze, just like my Whole30 chicken stir fry and gluten free mango chicken curry.
- This fried rice is healthy, made with real food ingredients and is naturally gluten free, paleo, Whole30, keto, vegan and low carb. It's also full of vegetables including carrots, broccoli, and green onion.
- It makes great leftovers and is great for meal prep, just like gluten free orange ginger chicken stir fry.
- The stir fry sauce on this rice has the most amazing flavour and can be used for other recipes too!
- It's made without eggs so those with an egg allergy can enjoy this fried rice recipe.
If you are a fan of easy cauliflower recipes you also need to try my Instant Pot cauliflower soup recipe.
Ingredients and substitutions:
- Coconut oil - this is used to sauté the vegetables. You can swap this for another fat or oil of your choice such as avocado oil or olive oil.
- Riced cauliflower - this is what is used to make cauliflower rice. You can either use store bought riced cauliflower, or make your own by adding chopped cauliflower florets to your food processor and blending until you have rice sized pieces.
- Fresh vegetables - I add broccoli, carrots, sweet bell peppers, and green onion but you could easily change up the vegetables in this dish to give it the flavour you prefer.
- Coconut aminos - this is the base of the sauce on this paleo cauliflower fried rice recipe. This could be swapped for soy sauce if you aren't gluten free.
- Garlic - to add more flavour to the sauce that's used in this recipe.
- Honey or maple syrup - either of these natural sweeteners are used to add a bit of sweetness to the stir fry sauce on these veggies.
- Seasonings and spices - ground ginger, cumin, sea salt, and turmeric are added to the sauce to give it the best Asian flavour.
Recipe variations and add ins:
- Add a little fish sauce to the sauce ingredients to add even more flavour (just not if you are vegan).
- To give the sauce a little heat add some red pepper flakes or chili flakes.
- You can substitute white or yellow onion for the green onion.
- You can change up the vegetables in this dish. Other great options include corn or green peas.
- To make this recipe low carb or Whole30 compliant: omit the sweetener from the sauce.
How to make gluten free cauliflower fried rice:
- Step 1: First, place a large pan or wok on the stove on medium heat and add the coconut oil. Once the oil is melted add the chopped broccoli, carrots, peppers, and green onion to the pan and cook them for approximately 10 minutes, until the vegetables are the consistency you like.
- Step 2: While the vegetables are cooking, mix the sauce ingredients together in a glass measuring cup or bowl.
- Step 3: Add the cauliflower rice (riced cauliflower) to the pan and stir everything well to combine.
- Step 4: Add the sauce and cook everything for another 15-20 minutes until the sauce is absorbed and the cauliflower rice is tender. Stir the vegetables occasionally so they don't stick to the bottom of the pan and the sauce coats all the ingredients evenly.
Top tips:
- You can either finely chop the vegetables or coarsely chop the vegetables depending on your preference.
- Be sure to stir the vegetables regularly when they are cooking in the pan or skillet so that they cook evenly and the sauce gets distributed evenly onto the veggies.
- I don't recommend using frozen cauliflower rice to make this fried rice, as it tends to turn out soggy.
How to serve:
This rice is delicious served as is, but you can also top it with some chopped nuts such as cashews, pecans or walnuts to give it a little crunch, or some fresh cilantro or chopped green onion or chives for even more flavour. I love serving it as a side dish with main dishes like blackened Mahi Mahi, pan seared shrimp or Denver steak.
You can turn this cauliflower rice into a complete meal by adding cooked chicken, pork, beef or shrimp.
Gluten free cauliflower fried rice FAQs:
Store any leftover gluten free cauliflower fried rice in an airtight container in the fridge for up to 5 days.
Yes! To keep it keto and low carb just don't add the optional honey to the sauce.
The calorie count of cauliflower fried rice will vary depending on the recipe, but this cauliflower fried rice recipe has 267 calories per serving.
No it doesn't. It has a fairly neutral flavour and the taste will change depending on what other ingredients or sauces you add to it but I don't think that you will ever get it to taste exactly like white rice.
Yes you can. It will last for up to 6 months when frozen, but just note that the texture may change when you thaw it compared to when it was initially made.
Other vegetable recipes you will love:
Recipe
Gluten Free Cauliflower Fried Rice
Equipment
Ingredients
- 1/2 cup coconut oil
- 2 cups finely chopped broccoli
- 2 finely chopped bell peppers
- 2 cups finely chopped carrots
- 1 cup chopped green onion You could sub white or yellow onion
- 6 cups riced cauliflower (the same as 680 grams)
Sauce Ingredients
- 1/2 cup coconut aminos
- 1 clove crushed garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt (or more to taste)
- 1/4 teaspoon ground turmeric (or more to taste)
- 1-2 tablespoon honey or maple syrup (omit for Whole30 and keto)
Instructions
- Place a large pan on the stove on medium heat.
- Add the coconut oil to the pan and allow it to melt.
- Add the chopped broccoli, carrots, peppers and green onion to the pan and cook for ~10 minutes (until they reach your desired consistency).
- While the vegetables are cooking, mix up the sauce in a glass measuring cup or bowl.
- Add the riced cauliflower to the pan and stir together with the other vegetables.
- Add the sauce and stir well to combine.
- Cook for an additional 15-20 minutes (or until your desired consistency).
- Serve and enjoy!
Notes
- If on the Whole30, keto or vegan diets omit the honey.
- You can substitute maple syrup for honey if you are vegan.
- Feel free to add more salt and ground turmeric depending on your flavour preference.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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