13 In Recipes

Cauliflower Fried “Rice”

Cauliflower Fried "Rice" | A Couple CooksCauliflower Fried "Rice" | A Couple Cooks  Cauliflower Fried "Rice" | A Couple Cooks

At the turn of each year, without fail come January 1 suddenly everyone is talking about healthy eating. It’s like a switch is flipped and everyone is oogling over bowls of vegetables instead of towers of cookies. Since Alex and I are all about bowls of vegetables, we love it! But we know it is fleeting, usually about a month and then we all settle back in to “normal”.

But what if bowls of vegetables became our normal? Over the holiday we watched Michael Pollan’s new documentary In Defense of Food, and wanted to pump our fists in the air every other second (you can watch it too!). Instead of sensationalizing an elimination diet, let’s focus on eating whole, non-processed foods, in sensible quantities! Let’s eat mostly vegetables, but not feel like we have to deprive ourselves of meat in entirety (unless we want to). Let’s eat food, not too much, mostly plants.

Why is it that a moderate, balanced approach isn’t sexy? Elimination diets are great for a short-term change. But for a healthy approach to eating in the long term, instead a crash and burn diet cycle (because we’ve all been there!), we’re focusing on small, approachable steps.

It’s been nearly 8 years since Alex and I started eating whole foods and mostly vegetables, and I can wholeheartedly say that our lives have never been more delicious, more joy-filled, and more abundant. A bowl-full of vegetables has never looked so good. Yes, we’re swayed by brownies and chocolates and cookies every now and again, but fresh, seasonal veg highlighted with intriguing herbs and spices is what we crave. And our home town of Indianapolis has changed right along with us in those 8 years; it’s undergone a renaissance from a Midwestern fast food town to a mecca of budding culinary life, urban farms and neighborhood farmer’s markets. Fresh eating in our town has never been better.

2016 is going to be a good one, and we’re excited to bring you more mostly plant recipes, more inspiration for eating healthy in the long-term in our Healthy + Whole series, and more conversations in food in our A Couple Cooks Podcast! Thank you thank you for all your support, particularly in the podcast endeavor – it’s been such a blast to bring you celebrity chefs like Mario Batali and Graham Elliott, urban farmers, pizza restaurateurs, and food personalities like Annie of Annie’s Eats. What more would you like to see or hear from A Couple Cooks in 2016? Let us know; we’d love to hear.

Oh and this recipe — intensely delicious and easy! Some friends recommended trying out cauliflower “rice”, chopping cauliflower down into small bits that mimic grains of rice and frying it up. It’s intended for grain-free diets, but we were more interested in it for the novelty. It turned out fabulous; the cauliflower soaks up the aromatic ginger and garlic even more than rice, and the bowl of piping hot vegetables was comfort food at its finest. With the egg, edamame and cashews, it was filling enough for a meal – but you may want to make a bit more if you have seriously hungry eaters. Enjoy, and cheers to a new year!

4.5 from 2 reviews
Cauliflower Fried "Rice"
Serves: 4
What You Need
  • 1 medium head cauliflower (6 to 7 cups florets)
  • 3 carrots
  • 2 medium garlic cloves
  • 1 nub ginger (1 tablespoon minced)
  • 2 green onions
  • 2 tablespoons coconut oil
  • 4 eggs
  • 2 cups frozen shelled edamame
  • ½ teaspoon kosher salt
  • 2 tablespoons low sodium soy sauce
  • ¼ cup cashews, for garnish
What To Do
  1. Chop the cauliflower into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
  2. Peel 3 carrots, then chop them into small cubes. Peel and mince 2 cloves garlic. Peel 1 nub ginger, then mince enough for 1 tablespoon. Thinly slice 2 green onions.
  3. Melt 1 tablespoon coconut oil in a large frying pan, then add 4 eggs and scramble them, breaking them into small pieces. Remove the eggs from the pan.
  4. Heat 1 tablespoon coconut oil; add garlic and ginger and saute, stirring, for 30 seconds. Add carrots and saute for 2 minutes. Add cauliflower rice and 2 cups shelled edamame and cook, stirring, for 5 to 8 minutes. Season with ½ teaspoon kosher salt.
  5. Add 2 tablespoons soy sauce and the cooked egg and stir until fully combined. Remove from heat and stir in the green onions. Serve topped with cashews.


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  • Reply
    January 3, 2016 at 3:54 am

    Happy 2016! I totally want to giggle at the flip of the healthy mindset switch every year. In fact I have a few family members starting diets and it’s secretly making me laugh because last time it was low carb, then low fat, then gluten-free/sugar-free and now it’s some weird combination of it all. I am of the same beleif that it’s all about moderation. You’re blog is such an inspiration to inspire healthy choices and I can’t wait to see what you guys whip up this year!

  • Reply
    Samantha Thayer
    January 3, 2016 at 2:29 pm

    Happy 2016! Love the insight of having a balanced diet :) I think if more people had that mindset it would be easier to maintain change rather than falling off the bandwagon a month into the new year.


  • Reply
    January 4, 2016 at 12:04 pm

    This is right up my street! Healthy and delicious ♥


  • Reply
    January 4, 2016 at 12:56 pm

    This recipe was so delicious, thanks! I might have licked the bowl :)

  • Reply
    Katie @ Whole Nourishment
    January 4, 2016 at 2:32 pm

    “Instead of sensationalizing an elimination diet, let’s focus on eating whole, non-processed foods, in sensible quantities! ” Love how you articulated this. And I think a vegetable-based diet *will* become sexy to more people over time. ;-) Such a good post. I love cauliflower rice and fried rice so this recipe is looking really good. Happy 2016 to you two!

  • Reply
    January 4, 2016 at 7:16 pm

    This was excellent, guys! The flavors really pop and we didn’t miss the rice at all. My 8 year old prefers peas to edamame, but otherwise he had no complaints! I think bean sprouts will be a nice addition next time. Thanks for the recipe!

  • Reply
    Bethany @ Athletic Avocado
    January 4, 2016 at 9:18 pm

    I love cauliflower rice and I adore fried rice aka this recipe is fit for me!!

  • Reply
    January 5, 2016 at 12:37 pm

    I’ve never even been tempted to try cauliflower rice, but after your description I am. I’ll have to be trying this very soon.

  • Reply
    January 6, 2016 at 11:13 am

    Used this recipe last night! Delicious. Fed three people and I even have lunch for today!

  • Reply
    January 7, 2016 at 7:27 pm

    I love Cauliflower Fried Rice! This recipe looks delicious! Can’t wait to try it soon!

  • Reply
    February 22, 2016 at 8:21 am

    I get a vegetables box delivered weekly at home and cauliflower is a usual traveler in there. This is a vegetable I mostly have in soups or as a side dish (simply cooked), however, when I’ve found this recipe, it opened a whole new world to me :)
    I’ve replaced the edamame by peas and cashew by peanuts cause it’s what I had in my pantry and was delicious all the same :)

  • Reply
    Kelli Robinette
    August 17, 2016 at 11:12 am

    Any chance you have the nutrition information for this meal?

  • Reply
    Katie - IndyChef
    October 6, 2016 at 9:34 am

    This looks AWESOME and we cannot wait to try this out in the IndyChef kitchen. Such a great fall recipe, we are glad we found it!

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    Happy Cooking! ~ Sonja & Alex