A paleo Whole30 cauliflower fried rice recipe that will transform your meal prep. This versatile side pairs perfectly with any protein and is delicious served with eggs for breakfast. It’s gluten-free, paleo, low carb and Whole30-friendly.
Can I make this with cauliflower rice from a whole head of cauliflower?
Yes. You can make this easy paleo Whole30 cauliflower fried rice at home without a big mess. If you prefer convenience, pre-riced cauliflower from the store is an excellent shortcut. If you like to DIY, pulse cauliflower florets in a food processor until they resemble rice.
Cauliflower is incredibly versatile: roast it whole, mash it, or turn it into a satisfying fried “rice.” Using pre-riced cauliflower cuts prep time and keeps your kitchen cleaner, but both fresh and frozen riced cauliflower work well in this recipe.
Can I make this cauliflower fried rice vegan?
This cauliflower fried rice is a great addition to your Whole30 meal prep and reheats well for leftovers. It’s also easy to adapt to a vegan version.
To make it vegan and Whole30-compliant, omit the fish sauce and eggs. The result is a flavorful, plant-based cauliflower fried rice that still holds up as a meal or side.
This dish freezes nicely: portion it into airtight containers or freezer bags and store for up to one month for quick meals during the week.
More Whole30 recipes like this:
Creamy Whole30 Potato Salad
Whole30 Chicken Pad Thai
Easy Paleo Cashew Chicken
Creamy Keto Cauliflower Mash
Whole30 Brussels Sprout Slaw
Easy Whole30 Chicken Salad Boats
Can I use fresh or frozen riced cauliflower?
Absolutely. Both fresh and frozen riced cauliflower work well. If using frozen, cook a little longer until any excess moisture has evaporated and the cauliflower is tender. If using fresh, process florets in a food processor until rice-sized pieces form.
Riced cauliflower is much more widely available now, making this recipe even more convenient. Whether you buy pre-riced or make your own, you’ll get great results.
How to make Whole30 cauliflower fried rice
Heat a large sauté pan over medium-high heat for 2–3 minutes. Add ghee (or coconut oil) and sauté the diced onion and shredded carrot until the onion is translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the riced cauliflower and use a wooden spoon or spatula to break up any clumps. Cook until the cauliflower is tender, about 5–7 minutes.
Add the dry spices and mix well. Stir in coconut aminos, apple cider vinegar and fish sauce (omit the fish sauce for a vegan version). Continue cooking on medium-high until the cauliflower reaches your desired doneness—another 7–10 minutes if you like it a bit firmer, or longer for a softer texture.
Fold in the scrambled eggs (if using) and stir for about one minute until everything is combined. Remove from heat and serve topped with chopped parsley and sliced green onions. Pair with your favorite meat, fish, or eggs for a complete meal.
This paleo Whole30 cauliflower fried rice is a kitchen staple—easy to make, healthy, and full of flavor. It’s ideal for meal prep and will quickly become a go-to side or main when you want something quick and satisfying.
Paleo Whole30 Cauliflower Fried Rice
The Movement Menu
Pin Recipe
Add to Collection
10 mins
20 mins
30 mins
Breakfast, Side Dish
American, Chinese
8
170 kcal
Ingredients
- 1 tablespoon ghee or coconut oil, split in two
- 1 large red onion diced
- 4 medium carrots shredded
- 10 cloves garlic minced
- 3 heads of cauliflower, riced or 3 bags of frozen riced cauliflower
- 1 ½ teaspoons onion powder
- ¾ teaspoon ground ginger
- 1 ¼ teaspoons black pepper
- 1 ¼ teaspoons sea salt
- ⅓ cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon fish sauce omit for vegan
- 8 eggs cooked & scrambled; omit for vegan
- fresh parsley chopped, for topping
- green onions sliced, for topping
Instructions
-
Heat a large sauté pan over medium-high heat for 2–3 minutes. Add ghee and the diced onion and shredded carrot. Cook until the onion is translucent. Add minced garlic and cook for about 30 seconds until fragrant.
-
Add the riced cauliflower and break it apart with a wooden spoon or spatula. Cook until tender, about 5–7 minutes.
-
Add onion powder, ground ginger, black pepper and sea salt; stir to combine. Add coconut aminos, apple cider vinegar and fish sauce (if using). Continue cooking until the cauliflower reaches your preferred texture, about 7–10 more minutes.
-
Fold in the scrambled eggs (if using) and stir for about one minute until combined. Remove from heat and serve topped with chopped parsley and sliced green onions.
Notes
Nutrition
Calories: 170kcal
Carbohydrates: 19g
Protein: 10g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 168mg
Sodium: 798mg
Potassium: 838mg
Fiber: 6g
Sugar: 6g
Calcium: 95mg
cauliflower fried rice, low carb, quick
Tried this recipe?
Let us know how it was!