Sriracha Cauliflower Fried Rice

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There is no food more sinfully delicious than a good fried rice. I’m the lamest person to take to an Asian restaurant because I will, undoubtedly, order just a heaping bowl of vegetable fried rice. I do not share.

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I know it sounds ridiculous and it is because who doesn’t love regular rice?! But when needing to cut carb intake (muah), I love using cauliflower as a substitute. It’s cheap, easy and, essentially, flavorless. So easy to mold into whatever you desire.

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When I made this the first time Cheryl literally did not believe it wasn’t rice. It looks and tastes too good to be true. We gobbled up the whole darn pan – what’s new?

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Tonight I made enough for about 8 humans, but only had one mouth to feed. Leftovers for days, y’all!

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Hearty and hot. Just like me!

Time: 30 minutes (prep+cooking)

Serves: 4

Ingredients:

  • One head of cauliflower, grated or pulsed in a food processor
  • 4 cloves of garlic, diced
  • 1 onion, diced
  • 1 tbsp. olive oil
  • 1 bag frozen Asian veggies
  • 1 cup frozen peas
  • 4 egg whites, scrambled
  • 3 tbsp. soy sauce
  • 2 tbsp. sriracha
  • P, to taste (enough S in the soy)

How to:

  • Heat olive oil in a large pan over medium-high heat
  • Add garlic + onion and saute for 3-4 minutes
  • Add in frozen veggies + peas, cook for 4 minutes
  • Add cauliflower + scrambled eggs + soy sauce + sriracha
  • Cook for another 7 minutes, stir frequently
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3 thoughts on “Sriracha Cauliflower Fried Rice

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