About two weeks ago, I realized, we haven’t cooked anything with cauliflower in quite a while. That weekend while at the grocery store, I saw a big, beautiful head of cauliflower and suddenly all I wanted was a huge helping of cauliflower fried “rice.” So, I brought it home and a few days later we experimented. It wasn’t quite right the first time–the chicken pieces were too big and the ginger wasn’t fresh. The second time, however, I think it worked much better.


1 Tbsp coconut aminos
1 Tbsp minced, roasted garlic
1/2 Tbsp freshly grated ginger
1/8 tsp fish sauce
1/4 tsp freshly ground black pepper
1/8 tsp salt
4 tsp red chili paste

The Rest Of It
1 C minced carrots
1 1/2 C minced mushrooms
1/2 a head of cauliflower, riced (approximately 5 C)
1 C minced onion
1/2 C green onion sliced
2 eggs, beaten
5 chicken thighs, bones and skin removed and cut into tiny pieces
4 Tbsp avocado oil
1/4 C coconut aminos


chicken and marinade

Blend the marinade ingredients in a small bowl. Mix marinade in a larger container with the chicken and set into the refrigerator to marinate for at least 2 hours.

minced mushroom and carrot

While the chicken marinates, mince your carrot, and mushroom.  We used one of our favorite kitchen accessories: the ninja.

eggs in wok

Heat 3 tablespoons of the avocado oil in a wok. Scramble the eggs until firm; remove and set aside.

onion carrot and mushroom

Add 1 tablespoon of avocado oil to the wok and then add the onion, carrot and mushroom. Sauté for 3 to 4 minutes.

chicken in wok

Create pocket in the center of the wok; add a quarter-sized drop of avocado oil and then add the chicken.

saute in wok

Sauté for 5 to 6 minutes. Then, drizzle in the 1/4 cup coconut aminos and continue sautéing for another minute.

green onion

Add the green onion and stir.

adding cauliflower to paleo fried rice

Add in the cauliflower rice, and mix vigorously.

complete wok

Finally, dice up the eggs, add them to the wok and stir.

fried rice setting

Serve with a little extra coconut aminos and/or red chili paste on the side for a little extra kick.


  1. Hey, I have that exact same bowl and used it for my Paleo Peach Ginger Ice Cream recipe. How fun! So, I just wanted to give a shout-out to a fellow blogger who loves beautiful props, and obviously has great taste (in more ways than one). That would be y’all!


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