It's Time To Get Fat. Real Fat!

Fried Cauli-Rice

From Chef Angela Huang ( In this recipe and in traditional fried rice, ingredients are fried separately then combined and properly seasoned. Frying the ingredients in lots of yummy, healthy fat is key to adding flavor to this gluten free cauliflower rice. My personal favorite fat combination is coconut oil and duck fat. As always, I recommend experimentation. Mix and match and make it your own! This fried cauliflower rice recipe is a great way to use up any leftover vegetables. If you’re short on time, just shred everything and create a veggie hash.


  • 1 head cauliflower
  • 1½ cups carrots, small dice
  • 1½ cups celery, small dice
  • 1½ cups zucchini, small dice
  • 1 medium-sized onion, optional
  • ½ cup saturated fat (Fatworks tallow, lard, lamb fat, duck fat, chicken schmaltz, ghee, or coconut oil)
  • 1-2 tablespoons coconut aminos
  • 1 teaspoon ginger powder or freshly grated
  • ¼ teaspoon granulated garlic or freshly minced, optional
  • Sea salt to taste (I like using Herbamare, an herbed salt)
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
Fat: Buffalo Tallow, Duck Fat, Ghee, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat)
Tags: Gluten Free, Keto, Paleo Friendly, Whole30



Wash and prep vegetables (trim and discard stems, remove leaves, and core the cauliflower). In a food processor with the shredder attachment, shred the cauliflower. You’ll need about 4-5 cups, shredded.


Dice the carrots, celery, and zucchini into small dice, aka ¼-inch cubes. To dice: cut ¼-inch thick planks, then ¼-inch square logs, then dice crosswise into cubes.


Finely dice the onion, if using.  (Here's a good tutorial: 


Place a large wok or cast-iron pan over medium-high heat, and add a couple tablespoons of fat. Add the onions, and fry until they start to color. It’s important to move the onions around with a wooden spoon or spatula to cook them evenly and prevent burning. Remove and set aside.


Add another tablespoon of fat and add the carrots. After 1-2 minutes, add the celery and another tablespoon of fat. Keep stirring. Remove the carrots and celery when they have a slight char on them, and set aside.


Add another tablespoon of fat, and cook the zucchini for about 3 minutes. Remove and set aside.


Add a couple more tablespoons of fat and add the cauliflower. Move and toss continuously.


In a large bowl, combine all the cooked veggies. Season with coconut aminos, ginger, garlic (if using), and salt. Taste and adjust seasonings accordingly.


1. If you’re skilled with a wok, then you can flip and toss the onions and veggies instead of stirring them with a utensil.

2. Feel free to get creative and add other Asian seasonings, such as kaffir lime leaf, aka makrut lime leaf, Chinese cinnamon, and star anise.