Fried rice always always brings back the same childhood memories of going to dinner with my family at our nearby teppanyaki restaurant called Samurai. We’d sit around the stove and watch the chef show off some cool tricks and cook up huge amounts of fried rice, with chicken, shrimp, and steak. We’d always leave dinner super full, and our hair and clothes always smelled like fried rice afterwards. I have to say, it’s been a longgg time since I’ve ordered fried rice at a restaurant, but I definitely get hit with the craving from time to time. When that happens, this Cauliflower “Fried Rice” really does the trick!  It’s healthy, full of flavor, packed with nutrients, and doesn’t leave me smelling like I bathed in oil and soy sauce!

This is definitely one of my go-to weeknight dinners. It’s super delicious every time and it never takes more than 15 minutes to whip up. When it comes to weeknight cooking, you really can’t beat a one-pot meal that’s super quick and satisfying! 
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Ingredients
3 cups riced cauliflower* (I use one bag of the Trader Joe’s Organic Riced Cauliflower)
1 1/2 cups chopped carrots (I use multicolored carrots to make it extra colorful)
1 1/2 cups snow peas, chopped into bite-sized pieces
1/2 white onion, diced
2 cloves garlic, minced
1 tbsp avocado oil (or extra virgin olive oil)
2 organic eggs, beaten
3 tbsp coconut aminos
1 tsp sesame oil
3 green onions, thinly sliced
1 tbsp parsley, chopped
1 tbsp sesame seeds
salt & pepper to taste

Serves 2.

*If you can’t find pre-riced cauliflower, you can always rice it yourself by chopping a head of cauliflower into florets and then pulsing them through a food processor until it becomes a rice-like consistency.

1. In a large skillet, heat 1 tbsp avocado oil (or olive oil). I prefer to cook with avocado oil since it has a higher smoke point.
2. Add carrots, onions, and snow peas, and cook over medium heat, stirring often, until onions have become translucent, about 3 minutes. Then add garlic and continue to saute for another minute.
3. Stir in cauliflower rice, and cook until heated through and tender, about 3-4 minutes. 
4. Stir in coconut aminos and sesame oil.
5. When the cauli rice has about a minute to go, move all ingredients to one side of the skillet to create room to cook the eggs. Pour in the eggs and scramble. Once scrambled, stir together and combine with the veggies. 
6. Season to taste with salt and pepper.
7. Garnish with chopped green onions, parsley, and sesame seeds. 
8. Enjoy!

Feel free to make this recipe your own by adding your favorite vegetables and seasonings! It’s really a no-fail recipe – you don’t even have to worry about measuring – a little handful of spinach, broccoli, or peas, or a pinch of ginger would mix in just perfectly. And you can enjoy it as a filling vegetarian meal or pair it with you favorite protein of choice. My go-to is either an organic rotisserie chicken that I quickly shred up and mix in with the rice, or a filet of wild salmon that I broil for about 6 minutes and serve over the “fried rice”. Super easy! Enjoy!