Korean BBQ Cauliflower Fried Rice

makes 2 servings


This colorful concoction was an impromptu dinner with a combination of veggies, healthy fat, some pickled goodness, + the most complete protein: an egg! Gluten-free, paleo, + to-die-for flavor!


  1. Rice the cauliflower (I use my mini Cuisinart processor) + place it in a skillet over medium heat with shiitakes, scallions, + serrano peppers + a drizzle of sesame oil. Saute for a few minutes until tender.

  2. Meanwhile, fry or make an egg over-easy.

  3. Chop the pickled carrot + some extra scallions.

  4. Put the cauliflower mix with the pickled carrot + extra scallions in a bowl, drizzle with BBQ sauce, + top with sesame seeds and the egg.

How to make


  • Korean BBQ sauce – I use We Rub You 

  • 3 C riced cauliflower, gently steamed (Quick tip: by it pre-riced. Available fresh or frozen)

  • 1/2 serrano pepper, sliced (Cooking tip: want it spicier? keep the seeds)

  • 1 1/2 C shiitakes, sliced

  • 2 eggs, fried

  • 4 scallions, sliced (save the ends + slice those up to top)

  • 1/8-1/4 C pickled carrot – I buy Oh Snap! 

  • 1/4 cup avocado, diced (Cooking tip: I LOVE to place the avocado in the fridge to chill before using!)

  • 2 TB sesame seeds, raw preferred

© 2020 R.A.W.

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