Gluten Free Cauliflower Fried Rice with Red Curry

Considered a super-food by experts, cauliflower packs a bunch of benefits that few foods can top. One of the best benefits is its versatility.

Lower in carbs and calories shredded cauliflower is a wonderful replacement for rice. One cup of cauliflower is only about 27 calories as opposed to one cup of white rice with more than 200 calories. For most of us that’s reason enough, and if you use cauliflower as a replacement, I bet you’ll be surprised at the full flavor it adds to your meal.


1 ½ cups of shredded cauliflower
1 stalk of celery, chopped
6 baby carrots, sliced or 1 large carrot chopped
¼ cup of peas (if you use frozen, cook and drain)
1 green onion, chopped
1 tablespoon of red onion, chopped
1 tablespoon of garlic, chopped
¼ cup of cooked chicken, turkey, beef, or pork, cubed
1 tablespoon of peanut or sesame oil
1 tablespoon of tamari (if you are not gluten-free you may use soy sauce)
1 tablespoon of gluten-free red curry powder
1 egg, beaten

1.     In a wok or appropriate sized skillet, heat oil at medium-high. Sauté onions, carrots, celery, and garlic in the oil for about 3 minutes. Add shredded cauliflower and cook another 3minutes.

2.     Add meat and tamari or soy sauce to the vegetable mixture; stir until it begins to turn light brown, about 3 minutes. Add peas and red curry powder to the mixture, stir, and cook for 1 to 2 minutes.    

3.     Move the mixture to the side of the skillet or wok and pour the egg onto the opposite side, cook like scrambled egg, when the egg is done stir it into the vegetable mixture.


Recipe by Sammy Sutton


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