Cauliflower Fried Rice
Fried rice is probably a top ten favorite food of mine, however it is not always the healthiest choice. Im usually eating fried rice on a splurge meal or for Christmas Eve dinner when we are having one of our tradition dinners.
Because I often crave it more than those times, I got on board with the cauliflower rice trend and decided to create my own healthier version of “Fried Rice”
Not gonna lie, I was not a fan of cauliflower rice at first. It took multiple attempts to get the right consistency and taste. It was either too bland or too mushy and I just couldn’t seem to get the right balance. However after multiple attempts, and flavor additions, I think I perfected my recipe.
This is a perfect meal to prep for family dinner, or for you personally to have through the week. Add a piece of salmon to it, or throw in some chicken and you got yourself a yummy, hearty and healthy meal.
This is full of fiber, protein and healthy veggies to fill and nourish your body with. I use a gluten free soy sauce to also help reduce that intake but you can use whatever you personally like or what works best for your body, coconut aminos work as well.
Ingredients:
1 bag cauliflower rice
1 small white onion chopped
1 cup broccoli florets chopped
1 cup snap peas cropped
1/2-1cup cup shaved carrots ( I use 1 cup)
1-2 eggs (I use 2 eggs because I really like what it adds to the rice but 1 egg still taste good)
Sauce & Spices
1/4 cup Soy Sauce
1 tbsp freshly grated garlic
1/4 tsp red pepper flake
1 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
Toppings:
1 bunch scallions (green onion)
1 Fresno chili (that is the red one)
1 tsp sesame seeds
1 lime juiced
Directions:
Step1: Heat a skillet up with 3 tbsp of olive oil on medium heat, let he skillet heat up for 30-40 seconds.
Step 2: First sauté your onions and carrots for 3 minutes until onions are translucent
Step 3: Add your snap peas and broccoli and cook for 2 more minutes
Step 4: Turn your heat up to a medium high heat now, and add your cauliflower rice, and all the sauce and spices and stir them in until combined. Then cook for 3 minutes.
Step 5: While the cauliflower cooks, in a separate mixing bowl, crack the 2 eggs and with a fork give them a good scramble
Step 6: Once the 3 minutes is up, turn the heat to a medium low, and push the veggies to one side of the skillet. (this is making room for the egg)
Step 7: Add the scramble egg mix in in open space of the skillet and slowly let them scramble up by mixing with your wooden spoon help them scramble up. Once you see them start to cook you can slowly mix them into the veggies. Turn the heat off
Step 8: Off the heat, add your diced scallions, Fresno chilis and sesame seeds.
Step 9: Serve it up in a bowl but before dishing its out, top it with a wedge of fresh squeezed lime juice over each bowl.
**Also if you like Sriracha sauce, add that to the bowl after too, SO DELICIOUS
I hope you all are enjoying your time with family and trying to enjoy all this time at home. I will be trying my best to get recipes out so hopefully you can get in the kitchen more, as it will give you something to do.
All the best an well wishes your way babes, stay healthy!
