It’s of course that time of year, where we are all struggling to keep from breaking those new years resolutions, hoping to lose a few more lbs and shred that winter weight. I am a firm believer in watching carbs, primarily I say carbs and refer to wheat and grains. Over the course of the last couple of years, I have slowly merged to a gluten free lifestyle and have eliminated pasta, bread and a lot of grains from my routine. To be honest, I don’t miss it (that much). Let’s be really honest, there are those days no substitutions will suffice for good ole’ southern biscuits and gravy BUT, I try live by the motto progress not perfection. #afreshhotmess
There are so many options available now and fairly easy substitutions. Take my fried cauli rice recipe for instance, I have a nine year old and she can’t tell the difference between cauli-rice or white rice in this dish. It is flavorful, full of veggies and Asian flavors and is delicious!
Not only does replacing white rice (a nutrient-poor refined grain) with cauliflower drastically cut the amount of simple carbs you would be taking in, it adds tons of beneficial nutrients as well. Cauliflower is chock-full of fiber (about 3 grams per cup), which aids with digestion, helps fill you up and keep your belly full longer, and could help lower your cholesterol. Looking to boost your immunity? A one-cup serving of cauliflower provides nearly 77% of your day’s recommended vitamin C intake. It is also a good source of B vitamins and vitamin K.
A 1-cup serving of cooked cauliflower rice contains a mere 29 calories (23 calories per every 100 grams) and 7.5 grams of carbs. If you compare that to an equal-sized portion of white rice, you will discover that 1 cup of cooked white rice contains 242 calories and (130 calories per every 100 grams) and 53 grams of carbs. That is a huge difference!
Enjoy my delicious recipe for Fried Cauli “Rice” and Share your dishes with me on instagram at @afreshhotmess! Cheers!
- 1 medium head cauliflower (6 to 7 cups florets) or 1 bag of riced cauliflower
- 2 carrots
- 2 stalks of celery
- 2 medium garlic cloves
- 1 nob ginger (1 tablespoon minced)
- 2 green onions
- 2 tablespoons coconut oil
- 3 eggs
- 2 cups frozen shelled edamame or frozen peas
- ½ teaspoon kosher salt
- 2 tablespoons Worcestershire’s sauce (soy free) or coconut aminos
- 1 bunch of cilantro chopped
- 2 tbsp sesame oil
- 1 lime juiced or rice vinegar
- 1-2 tablespoon fish sauce
- ¼ cup cashews, for garnish (optional)
- If you can not find the already riced cauliflower in the bag. Chop the cauliflower into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
- Peel carrots, then chop them into small cubes. Thinly slice the celery stalks. Peel and mince 2 cloves garlic. Peel 1 nob ginger, then mince enough for 1 tablespoon. Thinly slice 2 green onions.
- Melt 1 tablespoon coconut oil in a large frying pan, then add eggs and scramble them, breaking them into small pieces. Remove the eggs from the pan and set aside.
- Heat 1 tablespoon coconut oil; add garlic and ginger and saute, stirring, for 30 seconds. Add veggies and saute for 2 minutes. Add cauliflower rice and 2 cups shelled edamame (or peas) and cook, stirring, for 5 minutes. Season with ½ teaspoon kosher salt.
- Add 2 tablespoons sesame oil, lime juice, Worcestershire sauce, and fish sauce along with the cooked egg and stir until fully combined. Remove from heat and stir in the green onions and cilantro. Serve topped with cashews.
Chef Notes: We like things a bit spicy in our house, so I like to top with a little Sriracha drizzle over the top of my bowl. Also for a complete dinner you can top with grilled shrimp, seared chicken thighs, mix in ground beef, and so on and so forth.
Eat it up!