I love fried rice. I love the flavor, but I especially love how easy it is to make. As I embark on my get healthier endeavor, I’m looking to create as many alternatives to my favorites as I can, and cauliflower rice popped to the top. My first attempt at ricing cauliflower went horrifically awry when I had a brain fart and tried ricing COOKED cauliflower….yeah, don’t do that. Makes great mashed potato substitute thought!
What I love, though, is buying frozen riced cauliflower. It’s ready to go, no messing around, and I can find it with sweet potato blended in. It’s wonderful! I’ve taken to making “hash brown patties” from the cauliflower/sweet potato blend, and they’re delicious. And, I recently found riced beets that I’m anxious to try.
So, here’s my “make it in 15 minutes or less” Cauliflower Fried Rice. I guarantee you will not know you’re not eating rice AND you’re getting a healthy vegetable blast…perfect for people (kids) who aren’t veggie lovers…like my husband…who I need to conceal veggies from or he won’t eat it…like a 6-year old! 🙂
Note that the photo above includes my Chili Lime Shrimp. Be sure to check that super simple recipe out too!
Cauliflower Fried Rice
Ingredients
- 2 C riced cauliflower frozen works great
- 1 C frozen peas & carrots blend
- 1 green onion, sliced thin
- 1 clove garlic, minced
- 1/2 Tbsp olive oil
- 1/2 tsp soy sauce
- 1/4 tsp sesame oil
- 1/4 tsp fish oil
- 2-3 eggs mixed well
Instructions
- In medium non-stick skillet, bring olive oil to medium-high temperature. Add green onions and garlic, and saute 1 minute. Add riced cauliflower and peas/carrots. Saute until almost fully cooked. Make a well in the middle of the vegetables, and pour mixed eggs into well. Allow to begin to cook before gently stirring eggs with a whisk. When eggs are almost cooked, incorporate vegetables into eggs. Add soy sauce, sesame oil and fish oil and mix well. Serve immediately.
