This is a lower-carb version of fried rice – without the rice.
If you don’t want to “rice” the cauliflower yourself, pick up a bag of frozen cauliflower rice at the grocery store.
15-Minute Cauliflower Fried Rice
(makes 4 servings)
- 1 head cauliflower
- 1 bag frozen mixed vegetables
- 2 Tbsp olive oil
- 3 large eggs
- ¼ cup coconut aminos
- Optional toppings: lemon quarters, cilantro, parsley, or green onions
Wash and dry the cauliflower and chop it into florets.
Place the florets in your food processor and pulse until a rice-like consistency is formed. Depending on the size of your processor, you’ll probably have to do this in batches.
Heat olive oil in a large skillet over medium heat. When it’s hot, add the cauliflower and vegetables. Stirring frequently, saute for about 10 minutes.
While it’s cooking, whisk the three eggs together in a small bowl.
When the mixture reaches the desired tenderness, pour in the eggs and cook, stirring, until it is combined and the eggs are cooked through. Stir in the coconut aminos.
Remove from the heat and add optional toppings. Serve and enjoy!