oriental cauli rice recipe

Oriental Stir Fried “Rice”

This recipe is a good staple to make ahead and store in freezer in single size serving for a quick side.  This dish always surprises me how much I do not miss rice; and anyone in your family who still eats rice will like this as well.  I use it by itself when I want to limit my protein or simply add any meat and it becomes a complete meal.  So put some music on grab all your ingredients and get chopping~that’s over half the fun. Enjoy!!

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Oriental Stir Fried “Rice”
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  • 1 head of organic cauliflower
  • 1-1/2 cups of bean sprouts
  • 1/3 of a small green cabbage-shredded/or sliced thin
  • 5 organic green onions-sliced
  • 3 stalks organic celery-sliced
  • 1 organic garlic clove-minced
  • 1/2 tsp freshly grated ginger
  • 1/2 tamari soy sauce
  • 1 tsp mirin
  • 1/4 cup gluten free teriyaki sauce
  • 1 TSP yacon syrup (you could use honey)
  • 1/8 cup chopped flat leaf parsley
  • Kerrygold butter-about 1/4 cup


  1. Using a food processor, put your cauliflower into chucks and pulse until you have what looks like “rice” (you will probably work in a few batches). 
  2. In a skillet over medium high heat add your butter and cauli-rice and saute until soft and starting to get a nice brown color (about 15 minutes). 
  3. Add garlic, ginger and celery and work those a few minutes (make sure to salt and pepper) then add your bean sprouts, green onions and  cabbage again working a couple of minutes until a bit softer. 
  4. Finally add the rest of your ingredients (holding off on the parsley until a few minutes before serving ~it stays a tad bit brighter in color and looks pretty). 
  5. I will cook this dish “down” meaning I want to reduce most of the liquid; I find that by doing this I get that “fried” rice texture~if you were a big fried rice eater you will know what I mean. 
  6. This dish is so user friendly that you can add or remove to your liking and will still end up with something you will be proud of


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