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Cauliflower/brown Fried Rice


2 lbs ready to cook riced cauliflower

2 tsp avocado oil

2 large eggs

4-5 chopped scallions, light and green parts separated

2 garlic cloves, minced

½ white chopped onion

½ cup frozen edamame

1 cup baby portobello mushrooms quartered

1 tsp finely chopped ginger

4-5 tbsp low sodium, organic soy sauce

¼ tsp crushed red pepper flakes

1 cup frozen peas and carrots

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

¼ cup chopped cashews/peanuts (optional)


Heat 2 tsp avocado oil on a large skillet over medium heat. Add the light parts of the scallions, garlic, onions, ginger, mushrooms and cook, stirring often until softened for 3-4 min. Add the grated cauliflower, soy sauces, red pepper flakes, salt and pepper to taste. Cook stirring often for about 3 minutes. Add the peas, carrots and edamame and continue cooking until the cauliflower rice is tender and crisp. Stir in the rice vinegar, sesame oil. Make a well in the middle of the pan and scramble the 2 eggs using some olive oil spray. Mix well with the rice and add the green parts of the scallions and the nuts. Optional to add shredded chicken.

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