The first few times I made the Cauliflower Fried Rice recipe, my husband didn’t realize that it wasn’t real rice he was eating! HA!!! This recipes spin adds a ton of great veggies and removes all the sauces and spices. The veggies give this satisfying, wholesome, natural flavoring taste. I was surprised how good this cauliflower was without much of any spices really other than garlic and onion. Those two give such great flavor and when you add to that the sweetness of the corn, it turns out perfect and healthy!
I used my homemade cauliflower rice and blended in the blender but you can certainly skip that step to save time and get your already made cauliflower rice from the freezer section of your local grocery store. You can get all the veggies frozen as well while you are at it and just throw everything on the pan. If you are like me and prefer to go fresh, then you will spend a little more time in the kitchen, but the kitchen is where all health begins, right?!
Serves 6
Prep time: 15 min (2 if you have ingredients frozen)
Cook time: 15 min
Total time: 30 min
Ingredients:
- 4 cups cauliflower rice
- 5 cups veggies {I used: sweet pea, zucchini, bell pepper, salary, and corn (frozen)}
- 1 and 1/2 cups white onion chopped
- 4 tsp olive oil – divided in 2
- 2 tsp minced garlic – divided in 2
- 3 eggs
- 1 tsp soy sauce (more to taste)
- salt and pepper to taste (optional)
Directions:
- Prepare two large sauce pans.
- On medium heat, warm up the olive oil for a minute than add the onions equal portions in each pan and cook for 1-2 min each sauce pan simultaneously.
- Add 1 tsp of garlic in each pan and cook for 1 min.
- Add cauliflower to one pan and the rest of the veggies in another pan.
- Saute the ingredients in both pans individually for about 10 min or until both pans have cooked veggies well though.
- Mix veggies together in one sauce pan and in the other pan, crack the 3 eggs and cook them sunny side up. Before the eggs are fully cooked, add all the veggies (or add the eggs to the veggies) and stir thoroughly to integrate the eggs with the mixture (make sure you are not making scrambled eggs).
- Add the optional items: soy sauce, salt and pepper, if you prefer. Serve warm! Preserves well in fridge for up to a week.
You can pair this side dish with any protein you like OR have it solo, vegetarian style!
Enjoy!
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