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Tropical Cauliflower Rice
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Tropical Cauliflower Rice with Veggies

Fried rice is a staple food here in Cambodia. Though we hardly eat rice ourselves, love this fried cauliflower variation. Low in calories while proving so many essential nutrients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Servings: 2
Calories: 254kcal

Ingredients

  • 1 cup green peas (frozen)
  • 1 cup carrot finely chopped
  • 2 cup Chinese cabbage chopped
  • 1/2 cup bell pepper (capsicum, any color) finely chopped
  • 3 cups cauliflower florets
  • 2 clove garlic minced
  • 1 tablespoon fresh grated ginger (1-inch = 1 tbsp fresh grated =1 tsp powder)
  • 1/2 cup onion chopped
  • 1/2 cup pineapple small cubes
  • 2 teaspoons soy sauce/Tamari
  • 1/2 lime/lemon juice only, or to taste (use less if using lemon)
  • sea salt to taste
  • black pepper to taste
  • 1 tsp turmeric powder
  • 2 egg (optional)

Instructions

  • Pulse cauliflower in a small blender until pieces are the size of a rice grain.
  • Cut all other ingredients.
  • Heat coconut oil over high heat in a wok.
  • Saute onion for 1 min. Add ginger and garlic and cook until onions are soft.
  • Add peas, bell pepper, Chinese cabbage, and carrots. Stir fry for 5 min on high heat or until carrots are soft.
  • Add more coconut oil if needed.
  • Push everything to the side.
  • Reduce heat and scramble/cook eggs.
  • Mix scrambled eggs with veggies.
  • Add soy sauce or tamari, lime juice, pineapple, and cauliflower rice and stir fry for 2-3 minutes on high heat, or until heated through.
  • Season with turmeric powder, salt, and pepper to taste

Notes

  • These were my ingredients for the fried cauliflower but you could make this dish with any leftover veggie to clear out your fridge.
  • Use coconut oil for this as fried cauliflower rice is cooked at high temperatures and it adds a yummy coconut flavor when using extra virgin. Click here for more info about refined and extra virgin coconut oil.
  • Tamari and soy sauce share a similar color and flavor and are both a byproduct of fermented soybeans. The only difference, Tamari is definitely made without wheat and doesn’t contain any gluten.

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