photo by Lea Kriesberg
I should probably say that my favorite part of fried rice is all of the vegetables, but really, it’s definitely the scrambled eggs. I know I’m not alone in this. Fried rice is a great vehicle for vegetables, but the way you find it in restaurants is still not the healthiest meal. Cauliflower rice is having a moment right now, which is great, because it makes for a really healthy alternative for fried rice! I found a bag of pre-riced cauliflower at Trader Joe’s but I’ve also seen it pop up at other grocery stores too in the frozen section. You can also rice your own cauliflower too but the pre-rice bags save a step.
Cauliflower fried rice is great because it comes together fast and is easy to make in bulk to save for the week. This was great to bring to work because all you have to do is put it in a container and heat it up in the microwave when you’re ready to eat. All you need to do is chop up a bunch of vegetables, heat it with the rice, and add a super simple two ingredient sauce that makes it taste just like Chinese takeout. I also did some multi-tasking with this recipe by making extra vegetables to use for both the rice and a thai red curry I made for dinner. I used broccoli, asparagus, and bell peppers but you can use whatever vegetables you like. For a protein source in the rice I of course had to do the scrambled eggs, but I also made my crispy tofu for the curry that would be great in this too. Check out that post if you want my secret for making tofu that’s actually crispy!
I hope you have fun customizing your own healthy fried rice! Bring it for lunch and make all your coworkers jealous!
- 1 bag cauliflower rice (around 3 cups)
- 2 cups chopped vegetables
- 8 eggs (2 per serving)
- 1/4 cup tamari or soy sauce
- 3 tablespoons maple syrup or honey
- olive oil
- Start by chopping all of your vegetables into even, bite-size pieces.
- Heat about 2 tablespoons of olive oil in a pan. When the pan is hot, add the vegetables.*
- When the vegetables are slightly softened, add in the cauliflower rice. Sauté until everything is combined. Set aside in a large bowl for storing for the week.
- In the same pan, scramble the eggs. When the eggs are done, mix them into the bowl with the rice.
- For the sauce, mix together the tamari and maple syrup. Mix with the rice.
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