Easy Cauliflower Fried Rice with Baby Bok Choy

Easy Cauliflower Fried Rice with Baby Bok Choy - a healthy meal ready in 30 minutes! paleo, gluten-free, whole30 | healthynibblesandbits.com

I always wondered how the term “baby bok choy” came to be. You see, “bok choy” in Chinese means “white vegetable.” Its green cousin, which we call “baby bok choy” in English, is actually called “green vegetable” in Chinese. Perhaps we should call these vegetables baby green choy instead. Are you with me?

Now, I know that some of you are looking at this recipe and thinking, “Lisa, haven’t I seen a fried rice recipe on your blog recently?” You’re right, I shared this delicious coconut pineapple fried rice earlier this month. (Have you tried it yet?) But today, we’re going paleo. We’re swapping brown rice for a perennial paleo classic: cauliflower rice.

I think the whole paleo thing gets a bit of a bad rap for being a carnivore’s diet, that people eat nothing but meat all day. For me, that can’t be further from the truth.

Easy Cauliflower Fried Rice with Baby Bok Choy - a healthy meal ready in 30 minutes! paleo, gluten-free, whole30 | healthynibblesandbits.com

Having been on the Whole 30 for over 2 weeks now, I have to say that my meat consumption has not increased too much from before. I actually find myself eating more vegetables because I’m making noodles with zucchini (like this pasta and this pho dish) or making rice with cauliflower. I swear, I’m not turning into a carnivore!

Easy Cauliflower Fried Rice with Baby Bok Choy - a healthy meal ready in 30 minutes! paleo, gluten-free, whole30 | healthynibblesandbits.com

You’ll notice in the recipe ingredients that I used Chinese chives. They look a lot like green onions, but they have a deeper green color and some of the greens are topped with cute light green pods. Their flavor is hard to describe, but it’s a bit like a cross between green onions and mustard greens.

I usually find them in Asian supermarkets, but I was super giddy to see them at the farmers market last weekend. If you can’t find any, just substitute the chives with 2 additional stalks of green onions.

This cauliflower rice tastes so good, you won’t notice that you’re actually eating cauliflower instead of rice! I’ve had it for lunch three straight days and I’m still not tired of it. The best part? It’s ready in 30 minutes! Perfect for my weeknight “I need to shove something into my mouth right now” kind of needs.

Easy Cauliflower Fried Rice with Baby Bok Choy - a healthy meal ready in 30 minutes! paleo, gluten-free, whole30 | healthynibblesandbits.com

If you make this recipe, make sure to share your creation with me on Twitter or Instagram and hashtag #hnbeats! Also, be sure to follow me on Facebook and Instagram for more Whole30 recipes.

Easy Cauliflower Fried Rice with Baby Bok Choy

This paleo-friendly cauliflower fried rice is ready in less than 30 minutes! It's a great lighter alternative to traditional fried rice! Serves 4 to 5.

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

    Cauliflower Fried Rice
  • 1 large head of cauliflower (I used half a regular cauliflower, half a yellow cauliflower)
  • 1 1/2 TBS olive oil
  • 3/4 large yellow onion, diced
  • 1 large carrot, peeled and diced
  • 1/2 cup (70g) peas
  • 1/2 large red bell pepper, diced
  • 3 large eggs
  • 1/3 cup chopped Chinese chives*
  • 1 stalk of green onion, chopped
  • 3 TBS coconut aminos
  • 1 tsp sesame oil
  • 1/2 tsp granulated garlic
  • 1/4 tsp Chinese five-spice powder
  • salt to taste
  • Baby Bok Choy
  • 1 TBS olive oil
  • 1/2 lb (225g) baby bok choy
  • 2 TBS water
  • 1/4 tsp granulated garlic
  • salt to taste

Instructions

  1. Break the cauliflower into small florets. Pulse the cauliflower in a food processor until it turns into small rice-like pieces.
  2. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the onions and sauté until the onions are translucent, about 2 to 3 minutes. Add the carrots, peas, and red pepper and sauté for 2 minutes. Sprinkle a pinch of salt on the vegetables. Add the cauliflower rice and another pinch of salt, and stir for 2 minutes.
  3. Scramble the eggs and stir it in with the vegetables in the pan. Cook for 2 to 3 minutes. Stir in Chinese chives and chopped green onions. Season with coconut aminos, sesame oil, garlic, and five-spice powder. Add more salt if desired. Turn off the heat when the eggs have cooked through.
  4. Chop off a bit of the bottom stem of the baby bok choy. Some of the leaves will fall apart, leaving the bok choy heart in tact. Rinse bok choy.
  5. In another pan, heat 1 tablespoon of olive oil over medium-high heat. Add the bok choy and sauté for 30 seconds. Reduce the heat a little. Add 2 tablespoons of water to the pan and cover it for about a minute. The water helps prevent the greens from burning.
  6. Remove the lid, and stir in the garlic and salt. When the greens have turned into a vibrant green color and the darker leaves have started to wilt, turn off the heat. This should be another 30 seconds to 1 minute.
  7. Serve cauliflower fried rice with baby bok choy. Refrigerate any leftovers in an airtight container.
Recipe Type: paleo, gluten-free, vegetarian

Notes

1. *If you can't find any Chinese chives, just replace it with 2 stalks of green onions.

2. If you don't have coconut aminos and you're not too concerned with the whole paleo thing, use 2 tablespoons of low-sodium soy sauce instead. Soy sauce is saltier than coconut aminos, so be careful about how much additional salt you add to the fried rice.

http://healthynibblesandbits.com/cauliflower-fried-rice-with-baby-bok-choy/

Disclosure: This post contains affiliate links to coconut aminos and The Whole30 book, which I’ve been using to guide my 30 day journey.

54 thoughts on “Easy Cauliflower Fried Rice with Baby Bok Choy

  1. Alice @ Hip Foodie Mom

    Lisa, so proud of you girl. . you seem to be rocking the whole 30! you go!!! love love love this dish. . and love the Chinese chives and baby bok choy!!! that’s awesome that your meat consumption has not increased!!! yeah, I had my fill of meat so I’m slowing it down now. . i love this! happy friday!

    Reply
    1. Lisa Post author

      Alice, I can’t believe I’m DONE with it!!! (And oh boy, I’m so bad a responding to comments promptly.) Anyhow, I hear ya. I’m excited to be eating tofu and beans again soon! Hope you have a great week!

      Reply
  2. Julia

    I love bok choy and I didn’t realize it meant “white vegetable” They’re such interesting veggies, indeed, and I love the crunchy texture and unique flavor. My mouth is watering over this cauli fried rice! Hope you have a great weekend, dear!

    Reply
  3. Rachel

    I just love the look of this recipe. I don’t follow a paleo diet by any means, but I love a good cauliflower rice recipe, because it’s just plain good. And yours looks so flavorful! Consider it pinned!

    Reply
  4. pam

    I have to admit I don’t understand the whole paleo thing – I don’t know what’s allowed and what isn’t – but I will definitely be making this rice!!

    Reply
    1. Lisa Post author

      Thanks, Pam!! I think before I started the Whole30, I was quite confused about what specific food products were and were not allowed. Definitely had to look up info on Whole30 forums to get me through the last 30 days!

      Reply
  5. Bam's Kitchen

    Lisa, you are on a roll with loads of great ideas and this recipe sounds so good. I don’t know if I can trick my family with cauliflower rice but I am going to give it a try… wish me luck!

    Reply
  6. genevieve @ gratitude & greens

    Cauliflower fried rice is SO good! Chinese chives are also amazing. I haven’t cooked with them at all on my own but I love eating at my parents or grandma’s because they use it quite often and it’s so tasty! So glad to hear that the Whole 30 is going well for you. I haven’t eaten on a paleo diet but I’ve heard good things about it and I keep seeing delicious paleo recipes like this one!

    Reply
    1. Lisa Post author

      I just realized that it had been years since I used Chinese chives before cooking that fried rice! Wish it was more widely available!!

      Reply
  7. Amanda@ChewTown

    I love how you’ve packed your cauliflower rice full with ingredients – I can only imagine it has such a wonderful flavour. You’ve reminded me that I need to make cauliflower rice a little more often I think.

    Reply
  8. Traci | Vanilla And Bean

    Love this recipe, Lisa! I’ve not yet tried Cauli rice, but you’ve convinced me. I just need to do it, although my hubs will be raising an eye-brow. He’ll say it’s not regular. But never-mind that. I Love the flavors and especially the ‘baby green choy!’ Interesting enough, ‘paleo’ and ‘vegan’ diets have a lot of parallels. It’s strange for me labeling a recipe paleo and vegan : / . But due to all the veggies in both styles of eating, there is a lot of crossover. So happy to hear things are going well for you in your Whole30 journey! Hooray!

    Reply
    1. Lisa Post author

      Thanks, Traci! I definitely see the inherent tension between labeling something vegan and paleo, but it’s also interesting how much crossover there is between the two diets. Anyway, let me know if you ever try the cauliflower rice! I’m sure you will come up with something tasty!

      Reply
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  10. KalynsKitchen

    Happy November! Just letting you know that I featured this recipe in my October 2015 round-up of Deliciously Healthy Low-Carb Recipes. Hope a lot of my readers will click over here and try it!

    Reply
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