- 2–3 Tablespoons avocado oil
- 1 large head of cauliflower, 2 pounds, see notes
- 1 small onion, 7 ounces
- 4 carrots, 12 ounces
- 1 red bell pepper, 8 ounces
- 1/2 small purple cabbage, 1 pound
- 2 cloves garlic, minced
- 1 bunch green onions, thinly sliced
- 4 eggs
- 4 Tablespoons gluten free soy sauce, or coconut aminos, or tamari
- 1–2 Tablespoons sriracha, to taste
- 1/2 cup chopped toasted cashews,
- 1/2 cup chopped fresh cilantro
- Prepare the cauliflower rice by trimming away the leaves from the base. Then cut the florets away from the stem, and place then in a food processor. Secure the lid and process until the cauliflower is the consistency of rice. Or you can leave the trimmed cauliflower whole and grate it into rice on a cheese grater.
- Next cut the onion into 1/4″ dice yielding 1 1/2 cups. Trim the ends of the carrots and peel them. Thinly slice the carrots, and set aside. Remove the core and seeds from the bell pepper, and cut it into strips. Then cut the strips crosswise into 1″ long pieces. And finally cut the cabbage into thin shreds.
- Preheat a large skillet, (13″-15″) over medium high heat. When the pan is hot but not smoking, add the avocado oil along with the diced onion and carrots. Sauté for 3-4 minutes stirring as the veggies brown, then add the bell pepper, shredded cabbage, garlic, and green onions. Continue to cook stirring as the veggies brown until they’re crisp tender, about 5 minutes.
- Add the cauliflower rice, (or leftover cold rice) and stir fry until the cauliflower softens, adding the additional tablespoon of oil if necessary.
- Then add the eggs to the pan and stir fry until the eggs set, about 2 minutes. Finally add the soy sauce and sriracha. Stir to combine and take the fried rice off the heat. Taste to adjust for additional salt or sriracha, and mix in the toasted cashews and cilantro.
- Serve immediately.
You can use cold refrigerated leftover rice in place of the cauliflower rice if you’d like, just sub in 6 cups of cooked leftover rice for the cauliflower.