Fried rice is definitely one of those dishes that’s full of comfort and flavor all in one bowl. Thai fried rice gets its unique flavor from fish sauce and soy sauce seasoning. In an attempt to make this dish lower in sodium and gluten free, I replaced the soy sauce seasoning with Coconut Aminos and used about half of the fish sauce. Replacing rice with cauliflower rice provides a similar texture but without the guilt of eating a whole bowl of rice. You still get the flavors of traditional Thai Fried rice, but less sodium and much lower in carbs.
These days you can find riced cauliflower either in the frozen vegetables section or bagged in the produce section. You can also make it yourself by placing raw cauliflower florets into a food processor and pulse till it resembles rice grains. I actually prefer the texture when you make it yourself, but usually I’m in a rush and just need a quick and healthy meal, so pre-made cauliflower rice works just as well.
If you decide to use frozen cauliflower rice, then I would recommend microwaving it for about 2-3 minutes, then placing it in a strainer with paper towels to remove excess water. This helps prevent the fried rice from becoming too mushy. Same goes for the frozen peas and carrots, you can microwave them for a minute or 2 till they get partially warmed. I have made this dish using frozen cauliflower rice, it still taste good, just takes a while to heat up in the wok and can be a little mushy.
I used Chicken for this recipe, but you can use any protein you prefer, Beef, Pork, Sausage, Spam, Shrimp, or keep it vegetarian and omit meat all together, the choice is yours and you can get as creative as you like. Be sure to serve the rice with a squeeze of lime and some siracha sauce for spice. Thai fried rice is traditionally served with sliced cucumbers as well. This makes about 6 servings so it’s great for a healthy meal prep, and it keeps in the fridge for a couple of days.