The Best Healthy Fried “Rice” Around

The Best Healthy Fried “Rice” Around

My lord, everyone, this recipe has blown me out of the water. I seriously never thought I would be claiming that I actually would prefer this over its junk food counterpart!

This weekend Patrick and I decided to try a substitute for one of our favorite recipes, Fried Rice. We are very much in love with chinese food. Anyone who diets knows it is really hard to get healthy take-out chinese food. So when I stumbled upon the Cauliflower Fried Rice recipe, I didn’t hesitate incorporating it into my weekly meal plan. Specifically the night Patrick and I love to cook together.

Five stars guys! I wish I had pics, but we were sooo hungry, and it really didn’t last long. It did not taste like cauliflower (no offense to cauliflower, I am sure some people love its taste. I do not. ) .

This is an all veggie recipe, but Patrick likes meat so we added a bit of chicken. This is the kind of recipe you could dump your leftover meats from your previous night’s meal. (Can I hear, budget friendly??). What is more, it is quick, I recommend getting all your veggies chopped/grated/pulsed before starting to cook. Even with two people we were a little rushed!

All credit goes to the site I got the recipe from: Eat Yourself Skinny . I will definitely be referencing this site again soon!  This link will take you to the recipe directly, but I copied it here for any lazy people like me.  Notice the calories?? 131 per serving! WOW!

I did make a few changes. We like spicy, so we added a bit more pepper flakes. I also used a bit more of the sauce you make, I think my cauliflower was a bit on the large side so when it looked dry I just whipped up a bit more.

Cauliflower Fried “Rice”

Serves: 4 Servings
  • 1 head cauliflower, chopped into florets
  • 1 small yellow onion, finely chopped
  • ½ cup frozen peas
  • ½ cup carrots, cubed
  • 2 eggs, beaten
  • 1 Tbsp sesame oil
  • ¼ cup low sodium soy sauce
  • 1 Tbsp light brown sugar
  • ⅛ tsp. ground ginger
  • Pinch red pepper flakes
  • 2 Tbsp green onions, chopped
  1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  2. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
  3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
  4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  5. Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
  6. Top with green onions, serve and enjoy!
Nutritional Information
Serving Size: 1¼ cup • Calories: 131 • Fat: 6.3 g • Saturated Fat: 1.3 g • Carbs: 13.5 g • Fiber: 3 g • Protein: 6.5 g • Sugars: 7.1 g • WW Points+: 3 • Smart Points: 5

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