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Veggie Cauliflower “Fried Rice”
This veggie-packed cauliflower “rice” makes for a really delicious, satisfying, and SUPER quick, one-pan meal to eat immediately; but it’s also one of our favorites for meal prep!
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
Sometimes I’ll add a few extra eggs to increase the protein in this recipe.
Shrimp is an AWESOME addition too if you’re looking to create a protein-packed meal.
Makes about 4 servings
Ingredients:
- 1 small cauliflower head, broken into florets
- 1 small head of broccoli, broken into small florets
- 1 1/2 Tbsp olive oil, or avocado oil divided
- 1 cup organic corn, fresh or frozen (thawed)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 2 large eggs, beaten
- 2 Tbsp low sodium soy sauce, coconut aminos, or Bragg’s liquid aminos
- 1 tsp garlic salt
- 1 tsp ginger powder or 1 Tablespoon freshly ground ginger
- 1 Tbsp sesame seeds, or to taste
Instructions:
Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt, and ginger, then stir fry for about 4 minutes.
Next, stir in the cauliflower “rice” and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
Into this space add remaining oil, then pour in the beaten eggs.
Cook the eggs stirring constantly, then gently fold them into the rice.
Remove from heat and sprinkle with sesame seeds.
Enjoy immediately OR later for meal prep.
For food prep:
You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!
❤Rachel
Ingredients
- 1 small cauliflower head, broken into florets
- 1 small head of broccoli, broken into small florets
- 1 1/2 Tbsp olive oil, or avocado oil divided
- 1 cup organic corn, fresh or frozen (thawed)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 2 large eggs, beaten
- 2 Tbsp low sodium soy sauce, coconut aminos, or Bragg's liquid aminos
- 1 tsp garlic salt
- 1 tsp ginger powder, or 1 Tablespoon freshly ground ginger
- 1 Tbsp sesame seeds, or to taste
Instructions
- Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
- Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt and ginger, then stir fry for about 4 minutes.
- Next, stir in the cauliflower "rice" and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
- Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
- Into this space add remaining oil, then pour in the beaten eggs.
- Cook the eggs stirring constantly, then gently fold them into the rice.
- Remove from heat and sprinkle with sesame seeds.
- Enjoy immediately OR later for meal prep.
For food prep:
- You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 small cauliflower head, broken into florets
- 1 small head of broccoli, broken into small florets
- 1 1/2 Tbsp olive oil, or avocado oil divided
- 1 cup organic corn, fresh or frozen (thawed)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 2 large eggs, beaten
- 2 Tbsp low sodium soy sauce, coconut aminos, or Bragg's liquid aminos
- 1 tsp garlic salt
- 1 tsp ginger powder, or 1 Tablespoon freshly ground ginger
- 1 Tbsp sesame seeds, or to taste
Instructions
- Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
- Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt and ginger, then stir fry for about 4 minutes.
- Next, stir in the cauliflower "rice" and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
- Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
- Into this space add remaining oil, then pour in the beaten eggs.
- Cook the eggs stirring constantly, then gently fold them into the rice.
- Remove from heat and sprinkle with sesame seeds.
- Enjoy immediately OR later for meal prep.
For food prep:
- You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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