Forget take-out with this Cauliflower Fried Rice. It’s so simple and is packed full of nutrition versus the alternative.
Hi Friends! I’ve spent the week in beautiful Santa Barabara for my company’s National Sales Conference. Though I’ve been busy working most of the time, I did have a chance to explore a little yesterday. Check out my Instagram here for pictures of the trip.
As I get ready to head home I wanted to finally share a super simple recipe I’ve been keeping from you guys for awhile. This is my favorite go-to recipe when I need a healthy dinner in a flash.
Nix the take-out and opt for this instead. It’s just as delicious and ten times healthier. Three cheers for cauliflower!
Cauliflower Fried Rice
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (Serves 4)
- 1 medium cauliflower head
- 1 package of organic frozen mixed vegetables (corn, beans, carrots, peas)
- 3 organic eggs
- 2 tbsp. coconut aminos
- 1 tsp. ghee
Follow my instructions, HERE, on how to make cauliflower rice.
Add 1 tsp. of ghee to a hot wok.
Add the cauliflower rice and cook for 1-2 minutes.
Add the frozen vegetables and 1 tbsp. coconut aminos.
Cook for about 8-10 minutes or until vegetables are thawed.
Move the vegetable mixture to the sides of the wok.
Crack the eggs in the middle of the wok and let cook for 1 minute. Scramble together.
Mix eggs with the rest of the vegetable mixture.
Add the other 1 tbsp. of coconut aminos.
Season with sea salt and pepper.
Cook for 10 minutes.