Paleo Asian Cauliflower Fried ‘Rice’

  • Yield 6 servings

This paleo-friendly, grain-free spin on fried rice tastes better than takeout.

Asian Cauliflower Fried Rice
Photography by Henry Fong


3 slices bacon, cross-cut into ¼-inch pieces
1 medium cauliflower head, cut into pieces
2 large eggs
Kosher salt
Freshly ground black pepper
2 tablespoons ghee, or fat of choice
1 small yellow onion, minced
4 ounces cremini mushrooms, thinly sliced
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
2 tablespoons coconut aminos
1 teaspoon coconut vinegar
1 teaspoon Paleo-friendly fish sauce
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro


  1. Cook bacon in a large skillet over medium heat, stirring occasionally. Once crispy, about 15 minutes, transfer bacon to a paper towel–lined plate with a slotted spoon.
  2. Toss cauliflower into a food processor and pulse until the size of rice grains.
  3. In a small bowl, whisk eggs with salt and pepper to taste. Pour eggs into hot bacon drippings and fry up a thin egg omelet. Remove omelet from pan, slice into ribbons, and set aside.
  4. Melt ghee in skillet over medium-high heat, and add onions along with sprinkle of salt and pepper. Once onions are soft and translucent, about 5 minutes, add in sliced mushrooms. Once mushrooms are browned, add grated ginger and stir for 30 seconds to incorporate.
  5. Add cauliflower “rice,” season with more salt and pepper, and mix ingredients together. Place lid on skillet, turn heat to low, and cook for about 5 minutes, until “rice” is tender but not mushy.
  6. Season with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in scallions, cilantro, omelet slices, and the reserved crispy bacon.

Recipe from Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong (Andrews McMeel Publishing, 2013)



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