Cauliflower Fried “Rice”

1 (1 lb) bag Riced cauliflower
3-4 oz Egg whites
1 Medium onion, diced fine
1 tbs Minced garlic
5 Scallions, diced (whites and greens separated)
2 cups of fresh or frozen veggies of choice
(Mushrooms, broccoli, snow peas, kale, cabbage)
3-5 tbs Soy sauce, or liquid aminos


If using frozen cauliflower rice: Thaw frozen cauliflower rice if frozen, about 3-5 minutes in steam bag, or place frozen cauliflower rice in a glass bowl, cover, and microwave for 3-5 minutes.

Heat a large saute pan or wok over medium heat and spray with cooking spray. Meanwhile, Add the eggs to the pan. Season with salt and cook until set. Set eggs in serving dish off to the side.

Add the onions, white parts of green onions, and garlic to the pan, and saute until onions are tender, about 2 minutes. Add the veggies to the pan, and continue to cook until veggies are tender and warmed through.

Add the cauliflower “rice” to the pan along with soy sauce. Mix and cook, (approximately 5 to 6 minutes if using fresh cauliflower rice, or 1-3 minutes if using frozen cauliflower that you thawed in the first step, stirring frequently, until the cauliflower is tender.

Add the egg back to the pan with the veggies, then remove from heat and mix in the scallion greens. Top with your favorite protein (steak, ground chicken, turkey or beef, or cubed chicken breast or pork loin) Enjoy!

Note: you can use this same recipe with rice just as easily.

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