Chinese fried rice is traditionally made with white rice and comes packed with carbohydrates and calories. Just one cup of white rice contains 204 calories. Instead, substitute riced cauliflower.

One cup of riced cauliflower only contains 25 calories, less than one eighth the calories of white rice!

You can rice fresh cauliflower using a cheese grater or buy frozen riced cauliflower at the grocery store. This low-carb option has all the flavor of Chinese fried rice but none of the guilt.

Cauliflower Fried Rice

INGREDIENTS

• 2 ½ cups of frozen riced cauliflower
• 1 small yellow onion, finely chopped
• 1 ½ cups frozen vegetables
• 1 clove garlic
• 2 eggs, beaten
• 1 tablespoon sesame oil
• ¼ cup tamari
• ¼ teaspoon ground ginger
• Pinch red pepper flakes
• 2 tablespoons green onions, chopped (optional)

INSTRUCTIONS

1. Heat sesame oil in a large wok over medium heat. Finely mince garlic and onion, add to the wok, and sauté for 3 minutes. Then add vegetable mix and sauté until tender.
2. While the vegetables are sautéing, whisk together tamari, ginger, and red pepper flakes in a separate bowl. Set this sauce aside
3. Beat the eggs in another bowl. Push the veggie mixture to one side of the wok and add the beaten eggs to the other. Scramble the eggs until they are cooked through, then combine them with the vegetables.
4. Stir in cauliflower rice and pour the tamari sauce over top. Cook for an additional 3 to 4 minutes, until cauliflower is tender.
5. Top with green onions (optional) and enjoy!