Cauliflower fried rice is a terrific, flavor-packed recipe to help you get in a few extra servings of vegetables. If you’re looking to increase your protein intake to better support your workouts, pair this recipe with some teriyaki chicken or top it with a fried egg. This recipe makes a terrific meal prep as the vegetables hold up well to reheating in the microwave and the flavors get even better after a day or two in the fridge.
Ingredients
Yields approximately 6–7 servings.
- 2 x 12 oz. bags of frozen cauliflower rice
- 2 tbsp canola or olive oil
- 1 cup grated carrots (about 3 large carrots)
- 1 cup frozen or canned corn
- 1 cup frozen peas
- 3 eggs
- 1 tbsp minced garlic
- 2 tbsp rice wine vinegar
- 2 tsp toasted sesame oil
- 1/4 cup soy sauce
- 1 tbsp fresh grated ginger or ginger paste
- Salt & pepper to taste
- 1 tsp onion powder
- Zest and juice of 2 limes
- 3-4 green onions (chopped)
To Serve:
- Extra cilantro, lime wedges, extra green onions (chopped), extra soy sauce, sriracha, etc.
Instructions
- Start by microwaving the bags of frozen cauliflower rice per the instructions on the bag. As they microwave, begin heating the canola or olive oil in a medium-sized sauté pan or wok to medium-high heat.
- Set aside the microwaved cauliflower.
- Add your garlic and ginger to the hot oil. Allow them to sauté for a few minutes until they become fragrant. Stir them often to keep the garlic from burning.
- Add the cauliflower rice, grated carrot, frozen carrots, peas and corn to the pan and stir everything to combine. Cover with a lid and allow the ingredients to steam until the frozen ingredients are no longer frozen.
- Remove the lid and add the soy sauce, sesame oil, rice wine vinegar, onion powder and salt/pepper. Stir well to combine. Allow this to sauté uncovered for approximately 5 minutes, stirring every minute or two to make sure nothing is sticking to the pan.
- Create a well in the center of the pan and crack your eggs into it. Working from the inside out, stir your ingredients so that the eggs are evenly dispersed.
- Cover the pan and allow everything to steam until the eggs are fully cooked (about 10-15 minutes).
- Uncover the pan and turn off the heat.
- Add your lime zest and juice, fresh chopped cilantro and green onions. Stir to combine everything.
- Serve with extra cilantro, lime wedges, green onions (they make a beautiful garnish), soy sauce and sriracha! Enjoy!
