Fried Cauli-Rice Recipe: Perfect for Fall
Hello everyone and Happy Fall! I hope you’re enjoying the beautiful colors, and all the seasonal veggies.
With all these roots and tubers in abundance, I’ve been making my Fried Cauli-Rice a lot lately. In fact, I made this dish for the past two Organ Meat Tastings and a Paleo potluck. Everyone agrees it’s a real competitor for regular fried rice. Plus, it’s relatively simple to make, and the vegetables can easily be changed up.
From plantains, taro, and parsnips to acorn, butternut, and other winter squash, anything that can be made into “rice” can be used in place of the cauliflower. For the diced veggies, you can opt for what I’ve listed, or go for red cabbage, daikon, yellow squash, and broccoli stems. The onion and garlic are optional, as the dish tastes just as good without these stronger aromatics.
Similar to traditional fried rice, ingredients are fried separately then combined and properly seasoned. Frying the ingredients in lots of yummy, healthy fat is key to adding flavor. My personal favorite fat combination is coconut oil and duck fat. I highly recommend Fatworks fat products.
As always, I recommend experimentation. Mix and match and make it your own! This recipe is a great way to use up any leftover vegetables. If you’re short on time, just shred everything and create a veggie hash.
A sharp knife is crucial. A blunt blade not only makes your job harder, but it’s also more likely to slip and cause an accident.
1 head cauliflower
1½ cups carrots, small dice
1½ cups celery, small dice
1½ cups zucchini, small dice
1 medium-sized onion, optional
½ cup saturated fat (tallow, lard, lamb fat, duck fat, chicken schmaltz, ghee, or coconut oil)
1-2 Tbsp. coconut aminos
1 tsp. ginger powder or freshly grated
¼ tsp. granulated garlic or freshly minced, optional
Sea salt to taste (I like using Herbamare, an herbed salt)
Wash and prep vegetables (trim and discard stems, remove leaves, and core the cauliflower). In a food processor with the shredder attachment, shred the cauliflower. You’ll need about 4-5 cups, shredded.
Dice the carrots, celery, and zucchini into small dice, aka ¼-inch cubes. To dice: cut ¼-inch thick planks, then ¼-inch square logs, then dice crosswise into cubes.
Finely dice the onion, if using. (Here’s a good tutorial.)
Place a large wok or cast-iron pan over medium-high heat, and add a couple tablespoons of fat. Add the onions, and fry until they start to color. It’s important to move the onions around with a wooden spoon or spatula to cook them evenly and prevent burning. Remove and set aside.
Add another tablespoon of fat and add the carrots. After 1-2 minutes, add the celery and another tablespoon of fat. Keep stirring. Remove the carrots and celery when they have a slight char on them, and set aside.
Add another tablespoon of fat, and cook the zucchini for about 3 minutes. Remove and set aside.
Add a couple more tablespoons of fat and add the cauliflower. Move and toss continuously.
In a large bowl, combine all the cooked veggies. Season with coconut aminos, ginger, garlic (if using), and salt. Taste and adjust seasonings accordingly.
If you’re skilled with a wok, then you can flip and toss the onions and veggies instead of stirring them with a utensil.
Feel free to get creative and add other Asian seasonings, such as kaffir lime leaf, aka makrut lime leaf, Chinese cinnamon, and star anise.