Breakfast
Freeflourish
Gluten-Free Turkey and Cauliflower Fried Rice
By Freeflourish Editorial TeamPublished Apr 16, 2026 | Updated Jul 6, 2026
Asian-inspired
25 mins
glutenfreelowcarbdairyfreenutfreefamilyfriendlyeasyquickrecipesmaincoursemealprepfreezable
Gluten-Free Turkey and Cauliflower Fried Rice with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
Asian-inspired
Ingredients
Servings
4
- 1 medium head cauliflower (about 4 cups grated or processed into rice-sized pieces)
- 1 lb ground turkey (lean)
- 2 tablespoons avocado oil or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (carrots, peas, corn), thawed
- 2 large eggs, lightly beaten
- 3 tablespoons gluten-free tamari or coconut aminos
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt, or to taste
- 2 green onions, sliced thinly (for garnish)
- Optional
- 1/4 teaspoon crushed red pepper flakes for mild heat
Instructions
-
Prepare the cauliflower rice by washing and chopping the cauliflower into florets. Pulse in a food processor until rice-sized granules form, or grate it using a large-hole box grater. Set aside.
-
Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until no longer pink and cooked through, about 5-7 minutes. Remove turkey from the pan and set aside.
-
In the same skillet, add the remaining 1 tablespoon oil. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
-
Push the onion and garlic to one side of the pan. Pour the beaten eggs into the cleared space and scramble gently until just cooked. Mix the eggs with the onions and garlic.
-
Add the riced cauliflower and mixed vegetables to the skillet. Stir well to combine and cook, stirring frequently, until the cauliflower is tender but not mushy, about 5-6 minutes.
-
Return the cooked ground turkey to the pan. Stir in gluten-free tamari (or coconut aminos), toasted sesame oil, salt, and black pepper. Mix thoroughly to distribute flavors evenly. Cook for another 2 minutes to allow flavors to meld and the dish to heat through.
-
Taste and adjust seasoning, adding crushed red pepper flakes if desired for heat.
-
Remove from heat and garnish with sliced green onions before serving.
-
Serve warm as a filling and nutritious lunch or dinner. Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat so excess moisture cooks off and the cauliflower rice stays light.
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