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)

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