This recipe is actually replacing the refined white rice with cauliflower fried rice to gain rich nutritional value. Why not fried white rice? The reality is that fried white rice is a carb-laden meal that accounts for about 75% of your daily caloric intake.
Traditional fried rice typically contains nutritionally-void white rice and fatty meat, all fried up in unhealthy oil. I’ve taken this “Americanized” meal and put a healthy spin on it. Just by replacing the refined white rice with cauliflower, you’ll gain tons of nutritional value.
Even though white foods tend to be associated with low nutritional value, cauliflower packs in a high amount of nutrients into a small number of calories.
Cauliflower is in the cruciferous vegetable family along with broccoli and cabbage, and this family is known for it’s cancer-protective antioxidants and phytonutrients.
Indole-3-carbinol and Sulphoraphane are two compounds in cauliflower that have shown promise in anti-cancer research.
Cauliflower also contains a high amount of vitamin C, which reduces oxidative stress from free radicals. The choline from cauliflower helps with learning and memory as well as sleep and muscle movement. As if that’s not enough, cauliflower also contains a high amount of fiber for a healthy digestive tract.
So who needs carbs, when you’ve got cauliflower? This dish tastes just like fried rice, but there’s not an ounce of rice in it!
You may serve it with grilled chicken or salmon if desired.Print
This recipe gives fried rice a nutritious twist by subbing the white rice for cauliflower rice and adding more fiber-filled veggies to make it a well-rounded meal. Swap the soy sauce for tamari to stay gluten-free – and feel free leave out the bacon if you want to make it meatless.
It’s perfect for people who are suffering high blood sugar levels, thyroid, hormone imbalance, diabetes, low energy fighter. Great for weight loss diet!
1 pound cauliflower or 1 whole head
1/2 kg tiger prawn, peeled, deveined, and tail on
3 beaten eggs
2 stalks celery, chopped
2 stalks scallions, finely chopped
1/2 cup broccoli florets
1/2 cup carrots, chopped
1 yellow onion, chopped
4 garlic cloves, minced
1/4 cashew nuts
1/4 cup tamari (use low sodium)
2 teaspoon olive oil/4 tablespoon coconut oil
Himalayan salt and pepper to taste
1 teaspoon cooking wine
1 teaspoon sesame oil
pinch white pepper
Place the cauliflower florets in a food processor, pulse until rice-like consistency.
Heat a pan/wok with 2 tablespoon olive oil or coconut, add the eggs and scramble until they are fluffy, set aside.
In the same pan add the olive/coconut oil, add the onion, stir until soft or translucent. Add the garlic and season with tamari, sesame oil, salt and pepper, stir to mix well
Add the broccoli, celery, carrots and shrimps, stir to mix well, cook the shrimp, they will turn pink when cooked, add the cauliflower, stir until combined and cover for 5 minutes or until tender.
Add the scrambled eggs, garnish with scallions.
Serve hot and enjoy!!
For vegetarian and vegan replace the shrimp with your protein source such as tofu. For Vegan – omit the eggs.
- Category: Lunch
- Cuisine: Asian
- Serving Size: 4
Keywords: Cauliflower rice
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To Your Health Longevity & Vitality,
Integrative Nutrition & Life Coach