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.
Ingredients
Cauliflower Fried Rice
- 1 large head of cauliflower, I used half a regular cauliflower, half a yellow cauliflower
- 1 1/2 tablespoons 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 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon Chinese five-spice powder
- salt to taste
Baby Bok Choy
- 1 tablespoon olive oil
- 1/2 pound (225g) baby bok choy
- 2 tablespoons water
- 1/4 teaspoon granulated garlic
- salt to taste
Instructions
- Break the cauliflower into small florets. Pulse the cauliflower in a food processor until it turns into small rice-like pieces.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve cauliflower fried rice with baby bok choy. Refrigerate any leftovers in an airtight container.
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.
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