HIGH PROTEIN LOW CALORIE MEAL | why I make this cauliflower fried rice on repeat!

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein for vegans, while chickpeas are a budget-friendly option.

green onions

🥗Healthier: chives

💰Cheaper: onions

Chives offer a similar flavor with fewer calories, while regular onions are more economical.

Chop half of a white onion and set aside.

Chop 2 cloves of garlic and set aside.

Chop half of a bell pepper into strips and then dice it.

Preheat two pans to medium-low heat; one for the cauliflower rice and one for the eggs.

Spray both pans with non-aerosol cooking spray.

In the egg pan, add 2 whole eggs and 1/2 cup of egg whites; whisk together with a fork and season with salt and black pepper.

In the cauliflower rice pan, add a couple teaspoons of toasted sesame oil until it sizzles, indicating it's ready.

Add the chopped onion and garlic to the pan; sauté until softened and translucent, about 1-2 minutes.

In the egg pan, scramble the eggs on low heat until fluffy, then turn off the heat and set aside.

Add 2 cups of frozen vegetable medley to the cauliflower rice pan; stir and let cook for a couple of minutes.

Add the diced bell pepper to the vegetable mixture and stir.

Add 4 cups of frozen cauliflower rice to the pan; stir well and cook until heated through, about 5-7 minutes.

Combine the scrambled eggs with the cauliflower mixture; stir well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens