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.
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.
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?
Tonight I made enough for about 8 humans, but only had one mouth to feed. Leftovers for days, y’all!
Hearty and hot. Just like me!
Time: 30 minutes (prep+cooking)
- 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)
- 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