I was inspired by Grain Free Foodies version of Cauliflower Fried Rice. My hubby can't have peppers and I didn't have sesame oil, so I decided to improvise. I am very happy with this modified version. My youngest son, who usually always made the Fried Rice around here doesn't think it's a very good substitute, but he's not with us on GAPS and can still have rice!! So he's not a very good judge.
- coconut oil [affiliate link]
- 1 medium onion, chopped
- 2 large carrots, diced
- 3 green onions [affiliate link], sliced thinly
- 1/2 large head of cauliflower, shredded
- 1/2 cup peas
- 3 eggs [affiliate link], lightly scrambled
Shred the cauliflower in a food processor. Alternatively, you can dice the cauliflower into small cubes (it's just not exactly the same as when it's more finely minced).
Heat 2 tablespoons coconut oil in a large cast iron skillet. Add the chopped medium onion and lightly saute for 2-3 minutes. Add the diced carrots and green onions. Continue cooking until the onion is translucent. You may have to add more coconut oil, then add the cauliflower to the skillet. Stir frequently while it cooks. After 3 minutes, add 1/2 cup water, cover with a lid and allow to steam for five minutes. Remove lid and continue to stir. Allow liquid to dissipate without the lid on. Add the peas (I used frozen). When the cauliflower no longer has liquid at the bottom, smooth the vegetables with the back of a spoon and pour on the scrambled eggs. Allow to set for about 30 seconds, then lift and turn gently so the eggs cook completely.
I also added pork cubes after this was completed.
I really want to try Grain Free Foodies version, because I love peppers but I will have to make it for myself sometime since my husband can't eat them.
- coconut oil
- 1 medium onion, chopped
- 2 large carrots, diced
- 3 green onions, sliced thinly
- ½ large head of cauliflower, shredded
- ½ cup peas
- 3 eggs, lightly scrambled
- Shred the cauliflower in a food processor. Alternatively, you can dice the cauliflower into small cubes.
- Heat 2 tablespoons coconut oil in a large cast iron skillet.
- Add the chopped medium onion and lightly saute for 2-3 minutes.
- Add the diced carrots and green onions.
- Continue cooking until the onion is translucent.
- You may have to add more coconut oil, then add the cauliflower to the skillet.
- Stir frequently while it cooks.
- After 3 minutes, add ½ cup water, cover with a lid and allow to steam for five minutes. Remove lid and continue to stir.
- Allow liquid to dissipate without the lid on.
- Add the peas (I used frozen).
- When the cauliflower no longer has liquid at the bottom, smooth the vegetables with the back of a spoon and pour on the scrambled eggs.
- Allow to set for about 30 seconds, then lift and turn gently so the eggs cook completely.
- I also added pork cubes after this was completed.
i am making this tomorrow. My kids like cauliflower and peas and lovevit mixed together as well. I will do just the egg yolk I am trying to keep Cinthianne off eggs.
Hi Charlotte, I hope everyone liked this dish. I love it and wish I had cauliflower on hand so I could make it for dinner tonight. I also like to add fried pork to this dish. ~Starlene
Making this again today!
Starlene, you should add coconut aminos sauce, garlic and ginger to this recipe. I added that stuff and did chicken since that’s what I took out.
Ah, Charlotte, that sounds delicious! But what you should do is to take my recipe and with your enhancements, post it to your blog and say you were inspired by my recipe, or you adapted my recipe. Yours sounds yummy either way! I will have to try that!