Paleo Cauliflower Fried Rice with Garlic and Ginger

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Low-carb cauliflower 'rice' stir-fried with fragrant garlic, ginger, and fresh vegetables for a healthy Paleo-friendly meal. This Asian Fusion-inspired paleo recipe (low carb), ready in about 30 minutes, pairs cauliflower florets, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pulse 1 medium head cauliflower florets in a food processor until rice-sized grains form, about 1-2 cups per batch, totaling about 4 cups.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 diced medium carrot and 1/2 cup frozen green peas to the skillet. Stir-fry for 3 minutes until vegetables are tender-crisp.
  4. Step 4: Push the vegetables to one side of the skillet and pour in 2 beaten large eggs on the empty side. Scramble gently until just set, then mix with the vegetables.
  5. Step 5: Add the riced cauliflower to the skillet along with 3 tbsp coconut aminos, 1/2 tsp salt, and 1/4 tsp black pepper. Stir-fry for 5-6 minutes until the cauliflower is tender and slightly toasted.
  6. Step 6: Remove from heat and stir in 3 sliced green onions. Serve hot as a Paleo-friendly main or side dish.

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