02/06/2026
Stir-Fried Cauliflower “Rice” Bowl
A veggie-packed twist on classic fried rice, perfect for anyone looking to boost vegetables while keeping added sugars in check.
Ingredients:
1 head cauliflower (about 2 lb), cut into florets
2 tsp canola oil, divided
4 large eggs, lightly beaten
2 small carrots, peeled and thinly sliced
2 tsp fresh ginger, minced
2 garlic cloves, minced
1 cup sugar snap peas or baby peas, thawed and drained
1/2 cup vegetable broth
2 tbsp low-sodium soy sauce or tamari
2 tsp toasted sesame oil
1 green onion, sliced diagonally
Directions:
Pulse cauliflower florets in a food processor until they resemble rice. Set aside.
Heat 1/2 tsp canola oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring often, 2 to 3 minutes until set. Transfer to a plate, slice, and set aside.
Wipe the skillet clean. Heat remaining 1 1/2 tsp canola oil over medium heat. Add carrots, ginger, and garlic. Cook, stirring constantly, for 2 minutes.
Increase heat to medium-high. Stir in cauliflower “rice” and peas. Cook, stirring constantly, about 5 minutes until hot and crisp-tender.
Mix broth, soy sauce, and sesame oil. Stir into the skillet and cook 1 minute.
Stir in eggs and cook 1 more minute until heated through.
Top with green onion and serve immediately.
