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Cauliflower Fried Rice Recipe – Gluten and Dairy-Free

Serves: 4


  • 3 Heads of Cauliflower
  • 8 Eggs
  • 4 Stalks of Celery
  • 3 Large Carrots
  • 1/2 Cup Sesame Oil
  • 1/2 Cup Soy Sauce (Gluten-Free, such as Coconut Aminos)
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Garlic Powder
  • Salt and Pepper to taste
  • 3 Tablespoons Olive Oil


  1. Prepare Cauliflower Rice: Roughly chop the cauliflower into chunks small enough to fit in a blender. Pulse until the cauliflower resembles the texture of rice.
  2. Cook Vegetables: In a medium to large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped carrots and celery, sautéing until the carrots are tender but still crisp, approximately 4 minutes.
  3. Fry Cauliflower Rice: In a larger pan, heat another tablespoon of olive oil over medium heat. Add the riced cauliflower, sesame oil, rice vinegar, soy sauce, garlic powder, salt, and pepper. Cover and sauté for 10 to 15 minutes, stirring occasionally to prevent sticking.
  4. Combine Ingredients: Mix the sautéed carrots and celery into the cauliflower rice, ensuring even distribution.
  5. Scramble Eggs: In a bowl, beat the eggs. In a separate pan, lightly oil and heat over medium. Scramble the eggs until fully cooked, stirring frequently to avoid overcooking. Once cooked, chop the scrambled eggs into small pieces.
  6. Final Touch: Stir the chopped eggs into the cauliflower mixture until everything is well combined.

Serving Suggestion: Enjoy this healthy, gluten-free, and dairy-free cauliflower fried rice as a satisfying meal or side dish. It’s perfect for those looking for a lighter, nutritious alternative to traditional fried rice.

Tips: For an extra kick, top with green onions or a sprinkle of red pepper flakes before serving.

Served in my Annieglass Bowl!



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