Cauliflower Fried Rice
A light, flavorful twist on classic fried rice—this veggie-packed version swaps in cauliflower for rice and keeps it lean with fluffy egg whites. Perfect for a quick, healthy weeknight dinner that doesn’t skimp on taste!
Ingredients
- 5 cups cauliflower, chopped
- 3/4 cup egg whites (approximately 6 eggs)
- 3 cups frozen Asian style stir fry vegetables
- 1 cup frozen peas
- 1 cup chopped onion
- 1 tsp. chopped garlic
- 1/8 tsp. salt
- 1/3 cup teriyaki sauce
Instructions
- In batches, pulse the cauliflower in a blender until it reaches a rice-like consistency.
- Heat a large skillet coated with non-stick spray over medium heat. Add the egg whites and scramble until fully cooked, about 3–4 minutes, breaking them into bite-sized pieces. Transfer to a bowl and set aside.
- Respray the skillet and return to medium-high heat. Add the stir-fry vegetables, peas, and 1/4 cup of water. Cover and cook for about 3 minutes.
- Stir in the cauliflower rice, onion, sesame oil, garlic, and salt. Cover and cook for 6–8 minutes, or until the vegetables are mostly softened.
- Add the scrambled egg whites and teriyaki sauce. Cook for another 2 minutes, stirring to combine and heat through.
- Serve and enjoy!
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