Riceless Fried Rice

I have never been a dieter. Like any other woman I know I have my days I don’t feel my best or avoid the skinny jeans at all costs, but overall I have found the method that works for me is sticking to my workouts (free therapy people) and eating real and fresh food. Don’t get me wrong, I inhaled about a pound of pasta on Friday night (it.was.bomb.), I am so not perfect, but have you ever tried fresh produce at the absolute peak of it’s growing season? Mother Nature really is the best chef of all and can make magic happen if you let her. Well, thanks to Mother Nature AND summer, it has been pretty easy to pull off some awesome dinners by just getting what looks good at the market. This week it happened to be cauliflower, carrots, snap peas and onions (onions, always onions, does everyone else use as many as I do?!). After a little Pinterest searching I knew what I wanted to try, Cauliflower Fried Rice, or as I like to call it Riceless Fried Rice! I have been seeing it pinned for months by so many people and although I love cauliflower, I was hesitant to think it could do the trick. Happy to report it was delicious! Give it a shot with any fresh vegg you have on hand and get excited because there are time saving tips to incorporate for future meals.

Riceless Fried Rice, experiment with different veggies, proteins, and sauces you love, serves 2

1 head or about 2-3 cups cauliflower, grated or put through food processor
Roasting oil with a high smoking point like canola, rice bran, coconut, avocado
1/2 cup snap peas, sliced or frozen peas
1/2 cup carrots, thinly sliced
1 small onion, diced (or 4-5 sliced green onion)
2 eggs, scrambled
2-3 (or to taste) tbsp soy sauce, or tamari if gluten free
Any protein you have on hand, I have used grilled prawns and have also done just vegg as seen here

• Cut the cauliflower into pieces and put into a food processor, pulse around 10 or so times or until the mixture resembles rice (you could also grate it with a cheese grater if you don’t have a food processor)
• Transfer “rice” to a parchment lined rimmed baking sheet, drizzle with a roasting oil and cook at 400 degrees for 25-35 minutes or until golden brown, make sure to stir occasionally
• As cauliflower is roasting, heat 1 tbsp oil in a pan over medium high heat and add vegetables, cook for 5-8 minutes until the veggies are cooked through but not yet starting to brown
• Turn heat down to medium-low and move veggies to the side of the pan, crack eggs into the same pan, break the yolks and scramble them gently, trying not to pull in too many of the other ingredients (this is also the point you would throw on the prawns or add the other cooked protein of your choice to warm up – I’m looking at you leftover rotisserie chicken)
• Once eggs are fully cooked mix in veggies
• At this point the cauliflower is probably about done, if it isn’t set pan with veggie/egg mixture off to the side (off direct heat) and wait for roasted cauliflower, if it is remove the cauliflower from the oven and add to the pan with the veggie/egg mixture
• Add the soy sauce (and a dash of fish sauce if you are like me and crave anything umami), mix well, and serve warm

Isn’t this thing beautiful!?

Before and after

The market haul looking all pretty

SPECIAL BONUS! If you make extra you can freeze it and use it in the next few weeks for an easy weeknight meal.