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A bowl filled with golden cauliflower fried rice.
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4.82 from 11 votes

Golden Cauliflower Fried Rice

This Golden Cauliflower Fried Rice is my keto and gluten-free variation of a traditional Chinese fried rice dish—but instead of rice, I coat finely chopped cauliflower in egg yolks before stir-frying it with aromatics and crisp asparagus coins. It’s a fast and healthy vegetable side dish that’s perfect for weeknight meals!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Vegetable Side Dish
Cuisine: Chinese
Keyword: cauliflower, cauliflower fried rice, gluten-free, keto, low carb, nom nom paleo, nomnompaleo, paleo, Whole30
Servings: 4
Author: Michelle Tam

Ingredients

  • 4 cups riced cauliflower
  • 5 large egg yolks
  • Diamond Crystal kosher salt
  • ¼ teaspoon ground turmeric optional
  • teaspoon ground white pepper
  • tablespoons avocado oil
  • 1 large shallot finely chopped
  • 2 teaspoons minced fresh ginger
  • ½ pound asparagus cut into ¼-inch thick coins 
  • 4 garlic cloves minced
  • ½ teaspoon toasted sesame oil
  • 2 scallions thinly sliced

Instructions

  • In a large bowl, combine the cauliflower, egg yolks, 1 teaspoon Diamond Crystal kosher salt, turmeric, and white pepper. Toss well to combine, making sure the cauliflower is evenly coated.
  • Heat a large cast iron, carbon steel, or non-stick skillet over medium-high heat and add the avocado oil.
  • Toss in the shallots, sprinkle on some salt, and cook, stirring, until they are slightly softened, about 1 minute.
  • Mix in the ginger and cook until fragrant, about 30 seconds.
  • Add the cauliflower rice and cook, stirring frequently until the cauliflower is crisp-tender, about 3 minutes.
  • Push the cauliflower rice to the side of the pan and add the asparagus coins with a sprinkle of salt. If the pan is looking dry, add a little avocado oil before adding the asparagus.
  • Cook, stirring the asparagus frequently, until the coins are bright green and tender-crisp, about one minute. Mix in the minced garlic and cook until fragrant. Combine the asparagus and garlic with the cauliflower rice.
  • Turn off the heat and add the sesame oil and scallions. Taste for seasoning and adjust as needed. Enjoy!
  • Store leftovers in a sealed container in the fridge for up to four days.

Video

Notes

  • Chop and prep your ingredients ahead of time. This dish cooks quickly in a hot skillet so have all of your ingredients measured out and ready to throw into the pan. 
  • Don’t use frozen riced cauliflower! I love the convenience of frozen cauliflower rice, too, but not for this dish. The yolks don’t adhere well to frozen riced cauliflower and it releases too much liquid when you cook it. So grab a small head of cauliflower and pulse your own cauliflower rice in a food processor or grate it on a box grater. Even easier? Buy a bag of fresh cauliflower rice in the produce section of your local supermarket.
  • Use a well-seasoned cast iron, carbon steel, or non-stick skillet. You want the egg yolks to stick to the cauliflower rice and not the skillet!

Nutrition

Calories: 187kcal | Carbohydrates: 14g | Protein: 8g | Fat: 12g | Fiber: 5g | Sugar: 5g