Make ahead Paleo fried ‘rice’ – because it’s awesome, easy to make, and good for you.

I’ve gotta confess that I live off this sometimes. It’s so easy to make a big batch of it and eat it for a few days. It’s got that saltiness I love with traditional fried rice and it’s full of veggies that are A) good for me and B) Paleo approved. It’s basically a big warm bowl of happiness.

Have you ever tried eating plain cauliflower rice as a rice substitute? It doesn’t work for me. Maybe because it’s so obvious that the cauliflower is clearly not rice or maybe because it’s just so plain, but whatever the reason I’m just not satisfied with it.

But this fried rice hits the spot for me. It mimics the chewiness of the rice and absorbs that salty goodness from the coco aminos and at least for a few bites I forget I’m not actually eating rice. It satisfies that craving and helps me stay on my diet. I know this recipes got my back when the itch for Chinese food becomes too great.


This recipe is pretty straight forward and easy but to make it even easier on yourself use a food processor to mince up that head of cauliflower. It’s less mess and less work.

You’ll notice an absence of peas in the recipe and that’s because I don’t like peas unless they are in their pods. I know, I’m quirky…. I added celery instead. If peas are your thing though feel free to swap them out or just add them in for even more veggie goodness.

Finally a few words about the toasted sesame oil. First make sure the one you buy is 100% sesame seed oil. A lot of them are cut with soy bean oil, which is not paleo approved, and I find they have less of a punch of flavor as the pure. Second make sure you add it at the end so you keep all that nummy flavor, cooking it for too long tends to cut down on the flavor.

P.S Chop sticks are optional…

Make it this week. You’ll fall in love.


Paleo Fried ‘Rice’

Packed with veggies and flavor this Paleo fried ‘rice’ is super easy to make and great for meal prep during the week.

  • Author: Alycia Louise
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main Course, Side Dish
  • Cuisine: American, Chinese, Paleo


Units Scale
  • 1 TBS Avocado oil
  • 3 Eggs (Whisked)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 TBS Ghee
  • 3 Cloves Garlic (Minced)
  • 2 small Carrots (Diced)
  • 2 Celery stalks (Diced)
  • 2 Green onions (Diced- plus extra for topping)
  • 4 cups Riced Cauliflower (1 medium sized head broken into pieces)
  • 4 TBS Coco Aminos
  • 1 tsp Toasted Sesame oil (Make sure it’s pure sesame oil)


  1. Gather and prep all your ingredients. For the Cauliflower it’s easiest to put the raw pieces into a food processor and pulse until the size of rice, otherwise you can cut it by hand. 
  2. Place a Wok or non-stick pan on a medium high burner. Once it’s hot add in the avocado oil, eggs, salt and pepper. Mix this continually until the eggs are scrambled and almost done. Then scoop them out into a bowl and reserve them for later (they will continue to cook for a bit while waiting in the bowl).
  3. Add the ghee to the pan and once it’s melted add in the garlic. Saute this for 30 seconds, stirring continually so the garlic doesn’t burn.
  4. Now add in the carrots, celery, and green onions. Cook this for a few minutes stirring occasionally.
  5. Add in the riced cauliflower and the coco aminos. Stir to combine everything. Cook this, stirring occasionally, for 3-5 minutes, depending on how cooked you like your veggies. 
  6. Once it’s done remove the pan from the heat. Toss the scrambled egg and toasted sesame oil in the pan and serve with optional extra green onion.

Keywords: dairy free, Fried rice, Gluten free, Healthy, Paleo

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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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