Cauliflower Steak Fried Rice (With Whole30 Option)
Prep time
Cook time
Total time
Cauliflower fried rice
Recipe type: Whole30, Paleo, Low Carb
Cuisine: Guyanese / Caribbean
Serves: 4 Servings
  • 2 packets of frozen riced cauliflower (about 20 ounces), completely defrosted
  • 1 8-10 ounce rib-eye steak
  • 2 tablespoons of avocado oil or similar
  • ½ bunch of asparagus, cut into 2 inch pieces
  • 2 carrots, julienned and cut into 2 inch pieces
  • 1 cup of shredded cabbage
  • 3 heads of green onions, chopped and separated (white part from green part)
  • 1 tablespoons peeled and chopped ginger
  • 1 orange bell pepper julienned and cut into 2 inch pieces
  • 1 tablespoon of Compliant Coconut Aminos Teriyaki Sauce
To season the steak
  • 1 teaspoon of coarse salt
  • ½ teaspoon of ground ginger
  • 1 teaspoon of granulated garlic
  • 2 tablespoons of Whole30 compliant coconut aminos Teriyaki Sauce
Season the Steak
  1. Sprinkle salt, ground ginger, granulated garlic and compliant teriyaki sauce on steak coating both sides and let marinade for about 10 minutes
Cook the steak
  1. In a large frying pan or cast iron skillet, warm 2 tablespoons of olive oil on medium heat. When oil is hot add steak. Cook the steak on each side for about 4 minutes. Then remove from the heat and let rest for 10 minutes before cutting into 2 inch pieces
Bringing it together:
  1. Return the pan that you cooked the steak in to the heat. Or use a fresh pan if the teriyaki sauce burned while cooking the steak. If using a fresh pan you will need about 2 tablespoons of oil for sautéing the veggies
  2. When the pan comes up to temperature add the veggies chopped starting with the green onion and asparaguses then stir fry for about a minute before adding the remaining veggies
  3. Then add the defrosted frozen cauliflower rice and continue to stir fry on high heat for about 5 minutes or until the cauliflower rice is toasted and has a slightly brown color
  4. Next top with shredded cabbage and sliced steak, toss together when ready to serve
Recipe by Metemgee at