That amazing Chinese fried rice you’re always craving but have to bear the carbs& calories that come with every bite dampen the taste a little? Ok usually not – I feel the guilt only after I’ve thoroughly enjoyed every grain of that delicious fried rice and eaten a lot more than what would be considered portion control 😀
Well, this was a kick ass alternative – not only because it is healthy, but I actually loved how ti turned out! I really wasn’t expecting this to be tasty or by any means a replacement for my beloved restaurant made chinese fried rice – but this one surprised me! So, well here you go:
INGREDIENTS
1Â bag of riced cauliflower (usually 1lb)
2 tbsp Toasted Sesame seed Oil
4-5Â fresh Garlic Cloves (minced)
2 Green Chillis (chopped)
1 Onion (chopped)
1 cup Peas & Carrots (diced)
3 Spring Onions (chopped)
2 Eggs
1 tbsp Soy Sauce
1 tsp Rice Vinegar
Toasted Peanuts or Almonds (for garnish)
DIRECTIONS
Heat Sesame seed oil in a Pan or Wok
Sautee chopped onions, garlic & cut chillies for 5-6 mins until onions are brown
Add the riced Cauliflower, peas & carrots and stir fry for a few mins
Add Soy Sauce & Vinegar to the mix
Make a mixture into a small “bed” in the heated pan
Make a “well” or a “hole” in the middle of the bed
Break the 2 eggs in the well and stir with a spatula until scrambled
Once the scrambled eggs are cooked, mix everything together
Add in the spring onions and stir for another 2-3 mins
Garnish with toasted almonds or peanuts, cilantro and SERVE!
Deb's Food Hacks 