When it comes to an easy veggie and protein-rich dinner that provides lots of leftovers for lunch the next day, I turn to this recipe.  Traditionally, when you hear ‘fried rice,’ you think to run in the other direction, fast! But this recipe is grain-free and guilt-free, as it is loaded with healthy veggies and protein instead of smothered in excess oil and full of white carbs. Kids will love it because it is bright and colorful, and everyone loves a healthy version of something they thought was sinful. If the veggies I’ve laid out don’t appeal to you, you can use any veggies you have on hand. This recipe is easy to adapt to your tastes and preferences, too. If you have asparagus that you need to use up, toss it in. An eggplant that looks like it might be nearing its last days? Add it also! I’m completely in favor of a rainbow of vegetables, especially in a creative dish such as this one.

Cauliflower Fried Rice
A grain free and lighter alternative to traditional fried rice!
  • 4 cups cauliflower “rice” (or one whole head)
  • 1 Tablespoon coconut oil
  • ½ cup chopped carrots
  • 1/2 cup chopped red pepper
  • 1/2 cup cubed sweet potato
  • 1/2 cup chopped zucchini
  • 2 tablespoon green onion, chopped
  • 1.5 garlic clove, minced
  • 1-2 whole egg (if vegan use crumbled tofu)
  • 2 TBSP Tamari (gluten-free soy sauce), or to taste
  • sea salt, to taste
  1. In a large skillet, saute the garlic in coconut oil, over medium heat. Add in the carrots, peppers, sweet potato & zucchini and a splash of water to prevent sticking, and cook for 5 minutes, or until crisp-tender. Then add the green onion and egg, which will start to cook quickly.
  2. Add in the cauliflower rice, along with tamari and salt. Stir to combine and heat through, about 3-5 minutes.
  3. Adjust the seasonings to taste, then serve piping hot!