Allergy Associates of La Crosse / Recipes / Easy Cauliflower Fried Rice

Easy Cauliflower Fried Rice

Serving size: 4 servings


  • 2 Tbsp. peanut oil, divided
  • 1 red bell pepper, chopped
  • 2 tsp. reduced-sodium tamari
  • 4 large eggs, lightly beaten
  • 1 Tbsp. minced fresh ginger
  • ½ cup unsalted peanuts
  • 2 tbsp. chile garlic sauce
  • 4 cups cauliflower rice, about 1-2 lb. head cauliflower
  • 2 scallions, sliced, greens and whites separated, divided


  1. Place cauliflower florets in a food processor and pulse until it becomes rice-sized pieces.
  2. Using a large skillet, add 1 tablespoon oil and heat over medium. Add the eggs and cook. Flip eggs after 2 minutes and cook thoroughly. Remove from pan and slice into thin, bite-sized strips.
  3. Add the remaining olive oil to the pan. Add cauliflower rice, pepper, scallions, and ginger. Cook and stir occasionally until cauliflower begins to brown, around 5 minutes. Add the chile garlic sauce, tamari, peanuts and egg. Mix until combined and thoroughly heated. Garnish with scallion greens if desired.

Nutrition per serving: 310 calories, 21 g carbohydrates, 185 mg cholesterol, 30 g fat, 8 g fiber, 17 g protein, 260 mg sodium, 7 g sugar.

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