I’ve got an incredibly flavorful take on one of my favorite side dishes: super saucy Asian cauliflower rice. This one-pan dish is loaded with vegetables and big on taste—your family will love it. It’s gluten-free, low carb, paleo-friendly, and Whole30 compliant.
What makes this cauliflower rice recipe “Asian”?
One of the most defining ingredients here is fish sauce. My husband Tim is Vietnamese, and fish sauce is a cornerstone of many Southeast Asian kitchens. It delivers deep umami and a salty, savory punch that really elevates the dish.
Traditional fish sauce is made by salting small fish—often anchovies—and fermenting them for months or even years. During fermentation, natural enzymes and bacteria break the fish down into a briny, potent liquid packed with flavor. That concentrated taste is what gives many Thai and Vietnamese recipes their signature depth.
Because fish sauce is so common across Thai and Vietnamese cooking, adding a splash of it to this cauliflower rice helps it taste authentically “Asian” and brings the whole dish to life.
Can I make this cauliflower rice recipe vegan?
Absolutely. To make this recipe vegan, simply omit the fish sauce and skip the eggs. The rest of the ingredients are plant-based and packed with nutritious vegetables, so you’ll still get a satisfying, flavorful result.
If you want to add protein, tofu, tempeh, or a plant-based meat substitute works beautifully. For non-vegan options, shrimp or chicken are also excellent paired with this cauliflower rice.
What substitutions can I make with the vegetables in this dish?
This recipe is flexible—use whatever vegetables you have or what’s in season. Try zucchini, summer squash, green cabbage, peas, or even diced sweet potato (cook a bit longer for root vegetables). The key is to add heartier vegetables first so they have time to soften, then add quick-cooking ones near the end.
Choose seasonal produce when possible: it will be more flavorful 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. Pour in whisked eggs and cook until softly set. Remove the eggs, set aside, and wipe the pan clean.
Add the toasted sesame oil and remaining avocado oil, then heat over medium. Sauté the diced red onion for 4–5 minutes until soft. Stir in the minced ginger and cook for one minute.
Add the riced cauliflower, broccoli florets, diced carrots, chopped crimini mushrooms, and chopped asparagus. Sauté for 7–10 minutes until tender. Add the snow peas, diced red bell pepper, minced garlic, kosher salt, black pepper, and onion powder. Continue to cook for another 5–7 minutes, stirring frequently, until all vegetables are cooked through.
While the vegetables cook, whisk together the sauce: coconut aminos, rice vinegar, toasted sesame oil, and fish sauce (omit for vegan). When the vegetables are almost done, stir the sauce into the pan and reduce heat to low. Add the spices and cook 2–3 more minutes so the sauce thoroughly coats everything. Fold the cooked eggs back in, taste and adjust salt and pepper as needed. Serve immediately, garnished with sesame seeds and sliced green onions.
This Asian cauliflower rice is a flavorful, versatile addition to your meal rotation or Whole30 plan. It adds instant depth to any plate and pairs well with many proteins. For a complete meal, top it with shrimp, chicken, or your favorite plant-based protein.
Super Saucy Asian Cauliflower Rice (Low Carb, Paleo, Whole30)
Monica Stevens Le
Pin Recipe
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 for vegan
Instructions
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Heat 1 teaspoon avocado oil in a large sauté pan over medium-low. Pour in whisked eggs and cook until softly set. Remove eggs and set aside; wipe pan clean.
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Add the toasted sesame oil and remaining avocado oil to the pan and heat over medium. Sauté diced red onion for 4–5 minutes until softened, then add minced ginger and cook for one minute.
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Add riced cauliflower, broccoli, carrots, mushrooms, and asparagus. Sauté 7–10 minutes until tender. Stir in the remaining vegetables, garlic, salt, pepper, and onion powder. Continue cooking another 5–7 minutes until everything is cooked through.
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Whisk the sauce ingredients together. When veggies are nearly done, stir in the sauce and lower heat to low. Cook 2–3 minutes so the sauce coats the vegetables. Add the cooked eggs back in, adjust seasoning, and serve garnished with sesame seeds and green onions.
Notes
If using fish sauce, choose a high-quality brand for the best flavor. Omit it for a vegan version; coconut aminos will still provide savory depth.