Coconut Cauliflower Fried Rice

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Coconut Cauliflower Fried Rice

Coconut Cauliflower fried rice is one of my go-to 10-minute healthy meals. It’s a ridiculously quick and easy dinner, making it the PERFECT Monday night meal – I mean, who really wants to cook on a Monday night?

The cauliflower rice acts like a sponge and sucks up that lovely sweetness of the coconut and you wind up with a slightly sweet, and savory fried rice – with the added benefits of all the vitamin C & antioxidants of the cauliflower.

BUT the best part of this recipe is that you can use whatever veggies or meat you have on hand and make it truly your own! So even if you forgot to go to the grocery store this weekend, you more than likely have what you need to make this!

Coconut Cauliflower Fried Rice

Cook Time 10 mins

Equipment

  • Large skillet
  • Chef’s knife

Ingredients

  • 1 tbsp cooking oil
  • 1 pound cauliflower rice fresh or frozen
  • 3 minced garlic cloves
  • 2 eggs
  • 2 tablespoon of coconut cream the hard part on top of a can of coconut milk or coconut cream
  • 1 tablespoon of soy sauce
  • Juice of 1 lime
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Salt
  • 2 cups spinach
  • Optional: peanuts or sesame seeds for crunch!

Instructions

  • Warm oil in a large nonstick skillet over high heat. Add cauliflower rice and cook for 3 minutes, stirring often. Add 3 cloves of garlic and cook for another 1 minute. Scooch the rice to the side and crack in 2 eggs. Scramble them quickly. Stir them into the rice when they’re cooked.
  • Add the coconut cream, soy sauce, lime juice, corn, and peas. Stir in until combined. Taste and season with salt as needed. Stir in the spinach until wilted. Serve with peanuts over top.
  • 1 tbsp cooking oil
  • 1 pound cauliflower rice fresh or frozen
  • 3 minced garlic cloves
  • 2 eggs
  • 2 tablespoon of coconut cream the hard part on top of a can of coconut milk or coconut cream
  • 1 tablespoon of soy sauce
  • Juice of 1 lime
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Salt
  • 2 cups spinach
  • Optional: peanuts or sesame seeds for crunch!

Notes

NOTE: freeze the leftover coconut milk into an ice cube tray and add 1 cube straight into the skillet for future coconut cauliflower rice endeavors! or use in smoothies, or make a big curry!
Course: Side Dish
Cuisine: Chinese

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