I’ll admit it — I was skeptical about cauliflower rice at first. But after one bite of this version, I was hooked. It gives you all the comfort and flavor of classic fried rice, without the heaviness. Now it’s my favorite clean-out-the-fridge dinner. Quick, colorful, and my kids don’t even realize it’s packed with veggies.

Ingredients:

• 1 medium head cauliflower (or 1 bag pre-riced cauliflower)

• 2 tbsp sesame oil (or olive oil)

• 2 eggs, lightly beaten

• 2 cloves garlic, minced

• 1/2 onion, diced

• 1 cup frozen peas and carrots

• 2 green onions, sliced

• 3 tbsp low-sodium soy sauce (or coconut aminos)

• Salt and pepper, to taste

• Optional: cooked chicken, shrimp, or tofu for added protein

Instructions:

1. If using whole cauliflower, pulse florets in a food processor until rice-sized. Set aside.

2. Heat 1 tbsp oil in a large skillet or wok over medium heat. Add eggs and scramble until just set. Remove and set aside.

3. Add remaining oil, garlic, and onion to the skillet. Sauté 2-3 minutes.

4. Add peas and carrots, cook another 2 minutes.

5. Stir in cauliflower rice. Sauté 5-6 minutes, stirring often, until tender.

6. Add scrambled eggs back to the pan, along with soy sauce and green onions. Stir everything together until heated through. Season to taste and serve!

Nutrition (per serving, serves 4):

• Calories: 180

• Protein: 9g

• Carbs: 11g

• Fat: 11g

• Fiber: 4g