Pesto Cauliflower Fried Rice

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 6


  • 1 head cauliflower, cut into florets
  • 1/4 cup Filippo Berio Extra Light Olive Oil
  • 1 onion, diced
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 1 jar Filippo Berio Grilled Vegetable Pesto
  • 1 cup frozen peas, thawed
  • 2 tbsp tamari sauce
  • 4 green onions, thinly sliced


    • In food processor, pulse cauliflower, in batches if needed, until finely chopped into rice-size pieces.
    • Heat oil in wok or large skillet set over medium-high heat; cook onion, carrots and garlic, stirring often, for 6 to 8 minutes or until softened. Stir in cauliflower rice, salt and pepper; cook, stirring often, for 2 to 3 minutes or until cauliflower is slightly softened.
    • Stir in pesto, peas and tamari; cook for 2 to 3 minutes or until cauliflower rice is tender but not mushy. Sprinkle with green onions.



    • For a keto version, substitute lower-carb veggies, such as asparagus, cabbage or kale, for peas and carrots.
    • For easy preparation, used store-bought prepared cauliflower rice.
    • Add tofu scrambled eggs to fried rice if desired.