Fried rice is one of the easiest recipes to whip up when you just simply don’t want to cook. My version of fried rice is lightened up and a great way to sneak more veggies into your diet. I’m not about taking foods away that you love, but more interested in finding ways to revitalize them with a healthy twist.
Here, we’ll be using riced cauliflower, any vegetables of choice (I like peas, peppers, and carrots), with some sesame oil and shoyu sauce. I like to add an egg in, but feel free to omit to make this dish vegan!
Cauliflower Fried Rice
- 1/2 bag riced cauliflower (frozen or fresh - you can also rice your own cauliflower by placing the head in the blender and pulsing until riced)
- 1/3 cup peas
- 1/2 bell pepper
- Diced carrots
- 2 Eggs (omit if vegan)
- Sesame Oil
- Shoyu sauce (or soy - I prefer shoyu because it's gluten-free and has less sodium)
- Garlic (fresh or powder)
Heat up sesame oil in a pan (you can also use olive if you don't have sesame), and sauté vegetables of choice - carrots, peas, peppers until slightly soft. When almost cooked, add garlic powder, chili flakes, salt, and pepper. Add riced cauliflower and cook until slightly soft. If you are using frozen riced cauliflower, sauté until it is thawed. Add eggs and scramble on top of vegetables until fully cooked. Add dash of shoyu sauce and continue to stir-fry. Season again with salt, pepper, and chili flakes to taste. Enjoy as a light meal or snack!
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