Faux-fried ("Cauliflower") Rice

A healthy take on a take-out favorite. This is a yummy way to use just about anything leftover in your fridge. You can substitute other proteins for the shrimp (I've tried bacon and chicken before too!) or omit the protein all together. And you can swap these veggies for other options you have laying around. It's a super versatile dish that also happens to be healthy!

Serves: 4  


  • 1 head of cauliflower, grated OR 1-2 boxes of store bought pre-riced cauliflower (I always choose this option since it's so much easier!)
  • 1 large yellow onion
  • 1 cups of diced carrots
  • 1 package of pre-sliced mushrooms
  • 1 head of broccoli, chopped into florets (optional)
  • 3 tbsp of coconut oil
  • 2 tsp of salt
  • 3 cloves of garlic minecd
  • 1 tbsp of freshly grated ginger
  • 1/2 cup of coconut aminos
  • 2 eggs, scrambled
  • 1/2 sliced scallions
  • 1 lb of shrimp cut into bite-sized pieces


  1. Add the coconut oil to a large saute / wok pan on medium heat
  2. Once the coconut oil is melted, add the garlic, carrots, onions and salt
  3. After 5 minutes, add the broccoli, if using
  4. Once the carrots are soft and the onions translucent, add the ginger
  5. Add the shrimp and mushroom and cook until the shrimp are nearly cooked through 
  6. Add the cauliflower and coconut aminos
  7. After 2 minutes, push the cauliflower to the side of the pan, and scramble the eggs. Stir until the eggs are cooked through
  8. Mix together and serve in bowls topped with the scallions
  9. Enjoy!