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Coconut Cauli Fried Rice: Easy, Low-Carb Comfort – vegetarian recipe
Stav Kogan

Coconut Cauli Fried Rice: Easy, Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Calories: 251
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp Coconut Oil . / 1.0 oz (28g) unrefined coconut oil
  • 0.8 cup (4.0 oz / 113g) Red Bell Pepper finely diced red bell pepper (1 small pepper)
  • 2 tbsp Scallion . / 0.5 oz (15g) thinly sliced scallion (1 medium stalk)
  • 2 tsp Garlic . / 0.2 oz (6g) finely minced garlic (2 medium cloves)
  • 0.8 cup (7.0 oz / 200g) Eggs beaten large eggs (4 large eggs)
  • 1 cup (8.0 oz / 227g) Cauliflower Rice fresh or thawed cauliflower rice
  • 1 tbsp Coconut Aminos . / 0.5 oz (15g) coconut aminos
  • 1 tsp Sesame Seeds . / 0.1 oz (3g) white or black sesame seeds
  • 1 cup (4.0 oz / 113g) Cheddar Cheese freshly grated sharp cheddar cheese
  • Create a Well for Fluffy Eggs: Push the sauteed bell peppers, scallions, and garlic to the outer edges of the wok before pouring the beaten eggs into the center. Let the eggs bubble undisturbed for 10 seconds before scrambling to get distinct, fluffy curds instead of coating the vegetables in raw egg.
  • Match Your Coconut Oil to Your Palate: Use unrefined (virgin) coconut oil if you want a pronounced, sweet coconut aroma that pairs with the coconut aminos. Swap in refined coconut oil if you prefer a neutral base that lets the garlic and sharp cheddar take center stage.

Method
 

  1. Melt 2 tbsp. / 1. 0 oz (28g) of coconut oil in a large wok over medium-high heat, add the 0. 8 cup / 4. 0 oz (113g) of diced red bell pepper, and stir-fry for 5 minutes until tender-crisp.
  2. Mix in the 2 tbsp. / 0. 5 oz (15g) of sliced scallions and 2 tsp. / 0. 2 oz (6g) of minced garlic, tossing constantly for 30 seconds until aromatic.
  3. Pour the 0. 8 cup / 7. 0 oz (200g) of beaten eggs into the wok and scramble until soft curds form, then fold in the 1 cup / 8. 0 oz (227g) of cauliflower rice and cook for 2 minutes while stirring frequently.
  4. Stir in the 1 tbsp. / 0. 5 oz (15g) of coconut aminos and 1 tsp. / 0. 1 oz (3g) of sesame seeds, adjust the seasoning to taste, and simmer for 1 minute until the liquid reduces slightly.
  5. Fold in the 1 cup / 4. 0 oz (113g) of grated cheddar cheese until evenly distributed, turn off the heat immediately so the residual warmth melts the cheese, and serve hot.
  6. Squeeze Out Excess Moisture: Cauliflower holds a high amount of water, which can turn your stir-fry mushy. If using frozen cauliflower rice, thaw it completely and squeeze it in a clean kitchen towel or paper towels before adding it to the wok so it sears rather than steams.
  7. Grate Your Own Cheddar: Skip the pre-bagged shredded cheese and grate your cheddar fresh from a block. Pre-shredded cheeses are coated in anti-caking starches that prevent a smooth, velvety melt when folded into the warm rice.
  8. Keep the Heat High and Fast: Have all ingredients pre-measured and chopped (mise en place) before heating the wok. Cauliflower rice goes from tender-crisp to overcooked in seconds, so sticking strictly to the 2-minute stir-fry window is key for grain-like texture.

Nutrition

Calories: 251kcalFat: 20.68g

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