Vegetable Fried "Rice"

I found out my daughter was allergic to soy a little over a year ago. Once we found out, I made sure we didn't use any soy sauce in the house. Some of my recipes that called for soy sauce really did need it. I was very happy recently, when I found this product from Coconut Secret called coconut aminos. This is a really good replacement for soy sauce. Vegetable fried rice was one of my favorite Chinese takeout dishes. Now this version is not only soy free, but grain free, gluten free and dairy free too! Using cauliflower as rice is a great way to get a rice textured dish and include another veggie in your meal. 

This recipe was inspired by this recipe from Detoxinista.

1 tablespoon olive oil
1/2 onion diced
1 large garlic clove (if they are small use 2) minced
1/2 cup shredded carrots
1 tablespoon filtered water
2 whole eggs beat
2 cups cauliflower “rice”
1 tablespoon of coconut aminos
sea salt
2 scallions for topping

To make cauliflower rice, put cauliflower florets in a food processor in small batches and pulse into "rice".


In a large skillet, on medium heat saute the onion in olive oil until softened. Add the garlic cook for about a minutes. Add in the carrots and water and cook for about 5 minutes. 

Add in the egg and stir around until egg is cooked. 

Add in cauliflower rice, coconut aminos and sea salt.

Top with scallions and serve.


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