I took my classic Fried Rice recipe and re-vamped it using cauliflower rice because I have been eating less grains these days. You could also throw in some cooked shrimp, beef, chicken or pork to increase the protein, if you desire. You can either buy pre-grated cauliflower rice in the frozen or fresh produce sections of the store, or make your own by grinding a head of cauliflower in a food processor.
To make this #dinnerdoneby9am I fully cook everything in the morning, refrigerate all day and re-heat just prior to serving.
-2 Tbsp vegetable or canola oil, divided use
-6 eggs, beaten
-4 cups cauliflower rice, cooked (steamed or sauteed until just tender)
-1 small bag frozen peas, corn and carrots mix (cooked according to package directions)
-3 cloves garlic, minced
-2 scallions, sliced
-6 Tbsp soy sauce
-2 Tbsp sugar or honey
-2 tsp sriracha sauce
Grease large stir fry pan with oil. Beat eggs in a separate bowl. Pour egg mixture into pan and cook over medium low heat, moving the eggs around with a spoon as they cook. Cook until they reach a soft scramble then remove eggs from pan and set to the side.
Heat remaining 1 Tbsp oil in the pan over medium heat, add garlic, cook 1 minute, stirring constantly. Add cooked cauliflower rice and mixed vegetables, stirring to mix, cook 5 minutes. Add scallions, stir. Whisk together soy sauce, sugar/honey and sriracha. Pour soy mixture over rice mixture, stirring to combine. Once mixture is well combined and heated through stir eggs into the rice/veggie mixture, remove from heat and serve.
