Chinese Faux Fried Rice

Chinese Faux Fried RiceThis faux fried cauliflower rice will satisfy all your cravings for takeout, while still keeping you on a healthy track. Finely minced cauliflower subs in for rice, keeping carbohydrates low but still offering a satisfying and filling flavor. You’ll be amazed at how similar the texture will be! Cauliflower is an excellent source of vitamins C and K, and packs a healthy dose of antioxidants that help prevent oxidative stress in the body. Packed with a plethora of health boosting vegetables, consider this recipe as healthy as a salad but as satisfying as a guilty pleasure takeout meal. Feel free to improvise and modify this recipe to include your favorite vegetables or whatever you have on hand. You can also add shrimp, chicken, or tofu to this recipe to make it a more protein-packed meal.

Serves: 2 as a main dish, 4 as a side

Total Time: 20 minutes


  • 1 tablespoon coconut oil
  • ¼ red onion, chopped
  • 4 scallions, white and green parts, chopped
  • 5 cloves garlic, chopped (more or less to taste)
  • 1 cup chopped broccoli florets
  • ½ cup chopped snap peas
  • ½ cup chopped or shredded carrots
  • ½ cup shredded cabbage
  • 2 cups finely chopped cauliflower (use a food processor if you have one)
  • ¼ cup soy sauce or tamari
  • 1 tablespoon mirin or sweet cooking wine (optional)
  • 2 tablespoon sesame oil
  • ¼ cup frozen peas
  • Sesame seeds, to serve (optional)


  1. In a large skillet, heat the coconut oil over medium high heat. Add the onions, scallions, and garlic, and cook for 2-3 minutes until softened. Add the broccoli, snap peas, carrots, cabbage, and cauliflower, then add the soy sauce, mirin (if using), and sesame oil.
  2. Stir everything well to combine, and cook for 6-8 minutes, until everything is tender and the liquid has evaporated. Turn off the heat, add the frozen peas, and stir to combine. The residual heat will cook them.
  3. Season to taste with more soy sauce as needed, and garnish with sesame seeds if desired. Enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website:

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