Paleo Mushroom Cauliflower Fried Rice (Whole30, Vegetarian, Gluten Free)

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I love this mushroom fried “rice” recipe — it is SO quick and easy to make, and it tastes so good! But at the same time, it’s absolutely packed with nutrients from the high-quality protein in the eggs to the vitamin- and mineral-rich mushrooms. The fiber and protein in the riced veggies will help you feel full without all of the slow-you-down carbs that you’d get from regular rice. You can’t go wrong with this Paleo Mushroom Cauliflower Fried Rice!

Btw – mushrooms are awesome for you!  They’re a great source of fiber, protein and are immune boosting.  Check out their health benefits here if you’re looking for more info!

Ingredients:

2 tbsp. cooking oil/fat of choice
6 oz. sliced mushrooms of choice (I used cremini)
2 cloves garlic, chopped
3 cups riced cauliflower and broccoli
1-2 green onions, both green and white parts, chopped
1 large handful baby spinach leaves
2 eggs
Garlic salt
Sea salt
Cracked black pepper

Directions:
Add 1 tbsp. cooking oil/fat of choice to a medium-sized pot over medium heat. Add mushrooms to pot and toss to coat. Add garlic salt and cracked black pepper to taste. Saute until mushrooms are slightly browned, about 5-7 minutes. Remove from heat.
In a large pan over medium heat, add 1 tbsp. cooking oil/fat of choice. Add chopped garlic to the pan and simmer until fragrant, about 1-2 minutes. Add riced cauliflower and broccoli to the pan and stir. Simmer until the riced vegetables begin to soften, about 5 minutes.


Add chopped green onions and a large handful of baby spinach to the pan. Simmer until spinach begins to wilt, about 2 minutes.Crack 2 eggs into a bowl, add salt and pepper to taste, and scramble with a fork or whisk. Move veggies to the sides of the pan and create a well in the center. Add your egg mixture to the center of the pan. Let it sit until it begins to solidify, about 1 minute, and then slowly begin to gather the eggs to the center of the pan with a spatula. Continue this until the egg has become solid, then break the eggs apart and fold into the veggie mixture.

Add mushrooms back into the pan and simmer another minute or so. Remove from heat and serve your Paleo Mushroom Cauliflower Fried Rice!

Looking for other gluten free fried rice options? Check out this Gluten Free Chinese Shrimp Fried Rice!
shrimp fried rice

Paleo Mushroom Cauliflower Fried Rice

Paleo Mushroom Cauliflower Fried Rice

Ingredients

  • 2 tbsp. cooking oil/fat of choice
  • 6 oz. sliced mushrooms of choice (I used cremini)
  • 2 cloves garlic, chopped
  • 3 cups riced cauliflower and broccoli
  • 1-2 green onions, both green and white parts, chopped
  • 1 large handful baby spinach leaves
  • 2 eggs
  • Garlic salt
  • Sea salt
  • Cracked black pepper

Instructions

  1. Add 1 tbsp. cooking oil/fat of choice to a medium-sized pot over medium heat. Add mushrooms to pot and toss to coat. Add garlic salt and cracked black pepper to taste. Saute until mushrooms are slightly browned, about 5-7 minutes. Remove from heat.
  2. In a large pan over medium heat, add 1 tbsp. cooking oil/fat of choice. Add chopped garlic to the pan and simmer until fragrant, about 1-2 minutes. Add riced cauliflower and broccoli to the pan and stir. Simmer until the riced vegetables begin to soften, about 5 minutes.
  3. Add chopped green onions and a large handful of baby spinach to the pan. Simmer until spinach begins to wilt, about 2 minutes.Crack 2 eggs into a bowl, add salt and pepper to taste, and scramble with a fork or whisk. Move veggies to the sides of the pan and create a well in the center. Add your egg mixture to the center of the pan. Let it sit until it begins to solidify, about 1 minute, and then slowly begin to gather the eggs to the center of the pan with a spatula. Continue this until the egg has become solid, then break the eggs apart and fold into the veggie mixture.
  4. Add mushrooms back into the pan and simmer another minute or so. Remove from heat and serve your Paleo
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 173 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 186mg Sodium: 681mg Carbohydrates: 20g Fiber: 8g Sugar: 6g Protein: 15g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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