A healthy twist to fried rice 


24 ounces cauliflower florets*

2 tablespoons reduced sodium soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated ginger

1/4 teaspoon white pepper

2 tablespoons vegetable oil, divided

2 large eggs, beaten

2 cloves garlic, minced

1 onion, diced

6 ounces broccoli florets, chopped

2 carrots, peeled and grated

1/2 cup frozen corn

1/2 cup frozen peas

2 green onions, thinly sliced

1/2 teaspoon sesame seeds


  1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
  1. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
  1. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
  1. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  1. Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
  1. Serve immediately, garnished with sesame seeds, if desired.

Makes 4 Servings

Adapted from damndelicious.net

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