Spoon Simple
Cauliflower Fried Rice with Coconut Aminos
Better-than-takeout cauliflower fried rice with coconut aminos instead of soy sauce. A low-sodium dinner kids eat with a fork — ready in 20 minutes.
Prep 10 min
Cook 12 min
Total 22 min
Serves 4
Ingredients
Step 1 — Stir-fry
- 1 bag (12 oz) riced cauliflower (fresh or thawed frozen)
- 2 eggs (beaten)
- 1 cup frozen peas and carrots
- 3 green onions (sliced)
- 2 garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- ¼ tsp black pepper
Step 2 — Optional protein
- 1 cup cooked chicken or shrimp (optional)
Instructions
- 1
Scramble the eggs
Heat 1 tbsp oil in a large skillet or wok over high heat. Scramble eggs until just set; transfer to a plate.
- 2
Fry the rice
Add remaining oil. Stir-fry garlic and ginger 30 seconds. Add cauliflower rice and peas-carrots; cook 5–6 minutes until moisture evaporates. Stir in coconut aminos, sesame oil, pepper, eggs, green onions, and optional protein. Toss 2 minutes and serve.
Nutrition per serving: 220 cal · 12g protein · 14g carbs · 14g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
