Gluten-Free Cauliflower Fried Rice

Ingredients

Shop links on this page are for cooked rice, quinoa, or gluten-free noodles, gluten-free tamari, fresh lemon juice or rice vinegar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 head cauliflower, riced
• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
• 2 cups fresh vegetables of choice (e.g., peas, carrots, bell peppers, broccoli florets)
• 2 tbsp gluten-free tamari Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop
• 1 tbsp neutral cooking oil (like avocado or grapeseed)
• 2 cloves garlic, minced
• 1 inch ginger, grated

Instructions

1. 1 Prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they resemble grains of rice, or by using pre-riced cauliflower. Ensure your cooked rice or gluten-free noodles are ready and cooled slightly for best results.
2. 2 Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant, being careful not to burn them.
3. 3 Add your protein of choice to the skillet and cook until browned and cooked through, about 5-7 minutes depending on the protein. If using tofu or chickpeas, ensure they are seasoned with gluten-free spices or sauces.
4. 4 Stir in the fresh vegetables and cook for another 3-4 minutes until they are tender-crisp and vibrant in color. Then, add the riced cauliflower to the skillet and stir-fry for about 5 minutes, allowing it to soften and lightly brown.
5. 5 Add the cooked rice or GF noodles to the skillet, followed by the gluten-free tamari, lemon juice or rice vinegar, and sesame oil. Toss everything together well, ensuring the sauce coats all the ingredients evenly, and cook for an additional 2-3 minutes until heated through and fragrant.

Nutrition (per serving)

Tips & Notes

• Pulse the cauliflower in short bursts and stop when the pieces look like rice. Over-processed florets turn to mush in the hot pan.
• Spread the riced cauliflower across the hot skillet and leave it for a minute or two before stirring, so moisture cooks off and the edges toast.
• If you use frozen riced cauliflower, squeeze it in a towel after thawing. It releases a lot of water that would make the fried rice soggy.

Common questions