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When I was in high school, I cooked one thing.  Chicken fried rice.  It was my most favorite meal ever.  And I was pretty good at it.  I cooked the veggies in butter, and the eggs, and added even more butter once the I added the rice & chicken.  It was delicious, greasy, and amazing.  I really miss my chicken fried rice.  So I decided to make a gluten/grain-free and whole version of fried rice.  And so I give you….cauliflower fried rice!!

**Note:  I used real soy & teriyaki sauce, so this is not a Whole30 meal.  You can easily substitute soy sauce for coconut aminos, but I would suggest adding a lot more ginger and garlic powder as the coconut aminos are not very strong tasting.**

**Another note: I bought a package of cauliflower rice because Wegman’s sells it like that already.  However, you can very easily mince one head of cauliflower in place.**

What you need:

1 onion

2 large carrots

2 large celery stalks

1 bell pepper

1/2 pack white mushrooms

3 eggs

1 pack cauliflower rice

soy sauce

teriyaki sauce


garlic powder

salt & black pepper

(If you’re not strictly following the Whole30, corn and peas go great in this.  I used those and carrots when I cooked my rice in high school!)

(I served my rice next to the chicken I made last week, but you can just as easily put chicken IN the rice.)

Image Belongs to Fondly, Emily

The process:

First, roughly mince/chop up all your veggies. **If you are adding chicken, just cut up two or three breasts raw.**

In the largest frying pan you own, add 1 teaspoon of coconut oil and onions.  Add salt & pepper.  Brown on high heat, and add one splash of soy sauce and one splash of teriyaki.  (I know, very technical terms.  When I say splash, I usually mean one quick wrist circle around the pan.)  Mix.

Next, add your other veggies.  Add another splash of soy and teriyaki.  Be sure to mix with your wooden spoon every so often.  Add more salt & pepper, and a dash of ginger and garlic powder each.  **If you are adding chicken, add it now, with a splash of soy and teriyaki to help keep it from sticking.**  Next, move your veggies out from the center of the pan, and crack your eggs onto the pan.  Use the wooden spoon to scramble them quickly, and then mix them in with the veggies.  They don’t need to be fully cooked when you start mixing, they will continue cooking afterwards.

When the veggies get just slightly mushy, then it’s time to add the cauliflower.  You should add one more teaspoon of coconut oil on top of the veggies, and then pour the rice in.  Now you will add even more soy and teriyaki sauce, about 3-4 splashes each.  Douse in black pepper, and mix everything together very well.

Don’t cook for too long, as the cauliflower will start to mush.

That’s it!!

This was SO good, and tasted so much like my favorite meal from high school!  It’s amazing to think that it’s ALL veggies too!  (Lots and lots of fiber as well 😉 )

Have a great day everyone!!

Fondly, Emily

Image Belongs to Fondly, Emily


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  • Jill says:

    Awesome recipe! In case you are following gluten free for health reasons, I wanted to let you know that soy sauce isn’t gluten free. 🙂

    • Emily says:

      Thanks for letting me know! That’s why I talked about using coconut aminos instead.

Image Belongs to Fondly, Emily

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