Easy Cauliflower Fried Rice

I’ll fully admit I’m team white rice and team white potato. You cannot fool me into thinking cauliflower rice or pureed cauliflower tastes anything like a lovely bowl of white rice or a creamy side of buttery mashed potatoes. I’m not afraid of dense carbs timed right, especially since I lift heavy weights and need to refuel my glycogen stores so I can lift heavy weights again. But there are reasons to enjoy cauliflower rice at times, such as if you aren’t as active or your focus is on weight loss. It’s particularly easy to enjoy cauliflower rice since Trader Joe’s made it even easier with their new frozen riced cauliflower with only two ingredients, cauliflower and sea salt.

Another reason to have cauliflower rice is when you want a quick side dish to serve with dinner. This easy cauliflower fried rice is ready in 30 minutes, from prep to table. Perfect amount of time to cook a protein such as chicken or pork to serve along side this dish. Since it’s all vegetables, and some egg, you get a great serving of colorful vegetables to go along with your meal too.

I used Trader Joe’s Organic Riced Cauliflower to make this a super easy recipe. If you do not have a Trader Joe’s near you or prefer to rice your own cauliflower, no problem. Check out this post from Oh My Veggies on how to make cauliflower rice with a food processor or a box grater. You will need one and a half cups of cauliflower rice if you make your own. This will add about 10 to 15 minutes to the recipe time, but that’s okay especially if you plan ahead.

Easy Cauliflower Fried Rice

Prep time: 

Cook time: 

Total time: 

Serves: 3 cups

Ingredients
  • 1 package (12 ounces or 1.5 cups if making your own cauli rice) Trader Joe's Organic Riced Cauliflower
  • 2 medium Carrots, peeled and diced
  • 1 Red Bell Pepper, diced
  • ½ bunch Green Onions, chopped
  • 2 eggs
  • 2 Tablespoons Ghee, plus ¼ teaspoon
  • 1 Tablespoon Red Boat Fish Sauce
  • 3 Tablespoons Coconut Aminos
  • 1 teaspoon ground Ginger
  • ¼ teaspoon Red Pepper Flakes
  • ¼ teaspoon Black Pepper
  • Pinch of Sea Salt
Instructions
  1. Prep all vegetables. Dice carrots and bell pepper. Chop green onions. Open package of Trader Joe's Organic Riced Cauliflower or rice your cauliflower.
  2. In a small bowl combine Fish Sauce, Coconut Aminos, Ginger, Red Pepper Flakes, Black Pepper, and pinch of salt. (Recipe Tip: Go easy on the salt since the packaged Cauliflower has salt added and the fish sauce is salty. A pinch really will do it, you can always add a little more salt at the end if you feel it is needed.)
  3. In a large skillet, melt 2 Tbsp Ghee over medium-high heat.
  4. Once ghee is melted, add riced Cauliflower, Carrots, and Red Bell Pepper. Cook for 10 minutes, stirring occasionally to prevent sticking. (Carrots and Red Bell Peppers will still have a slight crisp texture after 10 minutes, if you prefer them to be cooked further add an additional 5 minutes to the cook time.)
  5. While vegetables are cooking, in a separate skillet melt ¼ teaspoon of Ghee, and scramble both Eggs. Once eggs are cooked break them up into smaller pieces with spatula. Set aside.
  6. After cooking vegetables in skillet for 10 minutes, add scrambled Eggs, Green Onions (reserving some for garnish if desired), and sauce mixture. Stir together and let cook for another 1-2 minutes.
  7. Remove from skillet and serve.

 

Kasandrinos Olive Oil

 

Cast Iron Skillet Potato Crust ‘Pizza’

Baby Heirloom TomatoesIt was Sunday morning, everyone was hungry. As our 10 year old would say she was starting to feel hangry (hungry + angry). I needed to go to the grocery store, so there weren’t many food options available. I had eggs, a sweet roasting pepper, leftover browned hamburger, and three yukon gold potatoes from our CSA box left over. I threw them together in a skillet with some ghee and ended up creating this sauceless and no cheese ‘pizza’ with sliced potatoes as the crust. The I had no food options creation was a hit. Everyone had a clean plate afterwords, some had seconds, and I had a new recipe for Cast Iron Skillet Potato Crust ‘Pizza’ just like that.

Wait. Potato crust. Aren’t potatoes, other than sweet potatoes, not Paleo? And don’t you follow a Paleo diet?

Yes, I do follow a Paleo diet. And no, in the original Paleo diet white potatoes are not considered Paleo. I follow my personal Paleo template with what works for me. Being as active as I am means I need more carbs otherwise I cannot continue to have the energy needed to pick heavy things up and put them back down. I do eat white potatoes on occasion in addition to white rice to meet my carb needs. Whole30 now allows white potatoes and there are some discussions about when white potatoes might be okay to eat or not  and why they got the no label to begin with. If you do follow a strict Paleo template it would be really easy to sub the white potato in the recipe with sweet potato. After all, the fun of this recipe is it can be made with any number of toppings just like pizza. It’s very versatile. As long as you have potatoes, white or sweet, and eggs you can throw in whatever toppings you have on hand. I’ve included additional topping suggestions at the end of the recipe to get you started.

In the photo below, the Cast Iron Skillet Potato Crust ‘Pizza’ is served with a salad of baby arugula and quartered baby heirloom tomatoes (pictured above) with an olive oil, white balsamic vinegar, dijon mustard, lemon zest, chopped fresh oregano, and salt and pepper dressing.

Cast Iron Skillet Potato Crust 'Pizza'

Cast Iron Skillet Potato Crust ‘Pizza’

Prep time: 

Cook time: 

Total time: 

Ingredients
  • 3 Medium to Large Yukon Gold Potatoes, peeled and thinly sliced
  • ½ Pound Hamburger, browned
  • 1 Yellow Bell Pepper, diced
  • 1 Orange Bell Pepper, diced
  • 6 eggs
  • 1 Tablespoon Fresh Oregano chopped or 1 Teaspoon Dried Oregano
  • 1 Tablespoon Hot Sauce
  • Salt and Pepper to taste
  • Ghee - optional
  • Spectrum Organic All Vegetable Shortening or Butter to grease skillet bottom and sides
Instructions
  1. Pre-heat oven to 375° and grease bottom and sides of 12" Cast Iron Skillet with all vegetable shortening or butter (a 9" pie dish can be used if you do not have a cast iron skillet- reduce recipe to 2 potatoes and 5 eggs if using a 9" pie dish).
  2. Layer bottom of skillet with sliced peeled potatoes, after each layer season with salt and pepper.
  3. Overlap potatoes in second layer to fill spaces from first layer.
  4. Optional: spoon 5 to 6, ½ teaspoons of ghee on top of potatoes. Use of ghee adds a creamy taste to the 'pizza' and tricked the husband into thinking this had cheese.
  5. Sprinkle hamburger and yellow and orange bell pepper on top of potatoes.
  6. Whisk eggs with oregano, hot sauce, and salt and pepper. Pour slowly on top of potato and toppings.
  7. Bake in oven for 30 to 35 minutes until egg is cooked through.
Notes
Variations

Additional topping suggestions, instead of hamburger and bell pepper try:

*Sausage and mushrooms

*Spinach, tomato, greek olives, and basil

*Hamburger and shredded carrot

*Chicken, jalapeño, and onion

*What toppings would you try?

 

Products I used when making this recipe:

And now for the disclaimer: The products above and linked to in this post are ones I used in my recipe. I did not receive any financial compensation or product for recommending any brand or product in this post. These are simply my personal recommendations and items I stock in my own kitchen. If you do purchase an item from the Amazon affiliate link located on the shop page, Nourish to Fuel receives a small compensation which helps to cover a portion of the cost for the site.