This super-saucy Asian cauliflower rice is one of my favorite vegetable-packed side dishes. Made in a single pan with plenty of colorful vegetables, it’s flavorful enough to please the whole family. It’s gluten-free, low carb, paleo-friendly, and Whole30 compliant when prepared as written.
What makes this cauliflower rice recipe “Asian”?
One of the defining ingredients that gives this dish its Asian character is fish sauce. A staple in Vietnamese and Thai kitchens, fish sauce brings a deep umami and savory depth that’s hard to replicate.
Traditional fish sauce is made by layering small fish, often anchovies, with salt and allowing them to ferment in barrels for months or even years. Natural enzymes and bacteria break down the fish, creating a briny, aromatic liquid that packs a powerful flavor punch.
Because of that distinctive savory quality, I include fish sauce in the sauce for this cauliflower rice to help it truly shine. If you prefer not to use it, you can omit it and still enjoy a delicious, well-seasoned dish.
Can I make this cauliflower rice recipe vegan?
Yes. To make the recipe vegan, simply omit the fish sauce and the eggs. The vegetables and the coconut aminos-based sauce keep the dish savory and satisfying even without animal ingredients.
This cauliflower rice is hearty thanks to the variety of vegetables, and it’s easy to make it a complete meal by adding a plant-based or animal protein on top—grilled tofu, tempeh, chicken or shrimp all work well.
What substitutions can I make with the vegetables in this dish?
You can customize the vegetables based on what you have or what’s in season. Try zucchini, summer squash, green cabbage, peas, or even thinly sliced beets. The key is to group heartier vegetables together so they cook longer, then add more delicate items near the end.
Use seasonal produce whenever possible—it’s fresher, tastier, and often more affordable.
More fabulous paleo side dishes like this:
Patatas Bravas Recipe
Paleo Pesto Chicken Salad
Buffalo Paleo Potato Salad
Thai Cauliflower Rice Salad
Chicken Shawarma Salad
How to make super saucy Asian cauliflower rice:
Heat 1 teaspoon avocado oil in a large sauté pan over medium-low heat. Add whisked eggs and cook until softly set. Remove the eggs and set aside, wiping the pan clean of any residue.
Add the toasted sesame oil and the remaining avocado oil, then raise the heat to medium. Sauté diced red onion for 4–5 minutes until soft. Add minced ginger and cook for 1 minute to release its aroma.
Stir in the riced cauliflower, broccoli florets, diced carrots, chopped crimini mushrooms, and chopped asparagus. Sauté for 7–10 minutes until the vegetables begin to soften. Add the remaining vegetables—snow peas and diced red bell pepper—along with minced garlic, kosher salt, and black pepper. Continue cooking for another 5–7 minutes, stirring frequently, until all vegetables are tender but still vibrant.
While the vegetables cook, whisk together the sauce: coconut aminos, rice vinegar, toasted sesame oil, and fish sauce (optional). When the rice and vegetables are nearly done, pour the sauce into the pan and reduce the heat to low. Cook 2–3 more minutes so the sauce evenly coats the vegetables.
Tear or chop the cooked eggs and stir them back into the pan. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately, garnished with sesame seeds and sliced green onions.
This Asian cauliflower rice is a versatile, flavorful side that’s perfect for meal prep or as part of a Whole30 meal plan. Add your favorite protein to make it a satisfying main course—shrimp and chicken are both excellent choices.
Enjoy the bright vegetables and savory-sweet sauce, and feel free to adapt the recipe to suit your pantry and preferences.
Super Saucy Asian Cauliflower Rice (Low Carb, Paleo, Whole30)
Monica Stevens Le
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Ingredients
Cauliflower Rice
- 1 teaspoon avocado oil
- 3 eggs
- 1 tablespoon toasted sesame oil
- 3 tablespoons avocado oil
- 1 small red onion diced
- 2 teaspoons ginger minced
- 3 cups cauliflower riced
- 8 ounces broccoli cut into florets
- 2 carrots diced
- 6 ounces crimini mushrooms chopped
- 6 asparagus spears chopped into 1″ pieces
- ½ cup snow peas chopped
- 1 red bell pepper diced
- 8 garlic cloves minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- green onions for garnish
- sesame seeds for garnish
Sauce
- ⅓ cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon fish sauce optional
Instructions
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Heat 1 teaspoon avocado oil in a large sauté pan over medium-low. Add whisked eggs and cook until softly set. Remove and set aside, then wipe the pan clean.
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Add toasted sesame oil and the remaining 3 tablespoons avocado oil to the pan. Increase heat to medium and sauté the diced red onion for 4–5 minutes. Stir in minced ginger and cook 1 minute.
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Add riced cauliflower, broccoli, carrots, mushrooms and asparagus. Sauté 7–10 minutes until tender. Add snow peas, red bell pepper, garlic, salt and pepper, then cook 5–7 more minutes, stirring frequently.
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Whisk together the sauce ingredients. When the vegetables are nearly cooked, stir in the sauce and lower the heat. Cook 2–3 minutes until the sauce is absorbed. Add the cooked eggs back in, taste and adjust seasoning, then garnish with sesame seeds and sliced green onions before serving.
Notes
If you use fish sauce, choose one you like—many cooks prefer a high-quality option for the most balanced flavor. Omit it to keep the dish vegan.
Nutrition