I find prepping and cooking meat to be a bit of a hassle and I just don’t want to do it more than once a day. I have also found that midday my energy thrives with fewer starchy carbohydrates so choosing vegetarian protein (like lentils or beans) also isn’t ideal. Enter: eggs. I loooooovvvve everything about them. Ease of prep, flavor, texture, versatility, and nutrient density. I am a whole egg kinda girl. No yolk fear over here (that’s where most of the nutrients live too).
I often will simply scramble some eggs and call it a day, but sometimes I want something that feels a bit more like a proper lunch. Cauliflower fried rice is my go-to. You can make it with almost zero prep if you go with frozen riced vegetables, it’s loaded with produce, and super flavorful. You can easily make this recipe vegan by removing the eggs and replacing them with some diced tofu which will soak up all of the flavors beautifully. And you can also replace the ghee with sesame oil to make vegan.
Veggie Loaded Cauliflower Fried Rice
Servings: 4* // Calories per serving: 130
*This will make about two servings if you are eating it on its own as a whole meal (also, feel free to bulk it up with more eggs or edamame to make it more substantial). You can also serve it as a side dish with dinner, in which case it will make about four smaller servings.
4 cups cauliflower rice*
1 cup broccoli rice*
3 large carrots, medium diced (about 1 cup)
3 green onions, sliced with whites/greens divided
1/2 cup frozen, shelled edamame
2 cloves garlic, minced
2-4 tablespoons tamari
1 tablespoon ghee, divided
1 teaspoon fresh ginger, peeled and minced
1-2 teaspoons sriracha
Optional: drizzle of sesame oil
*I use frozen, already riced vegetables to make this a quick, low prep meal. You can easily rice fresh vegetables yourself in a food processor by following step one below.
If using pre-riced, simply skip this step. Cut a whole cauliflower head into smaller chunks (first removing leaves) and then place in a food processor. Pulse until the cauliflower is in uniform, rice-sized grains. Then repeat with broccoli.
Prepare your remaining ingredients. Medium dice carrots. Slice green onions, keeping white and green parts separate. Mince garlic. Peel and mince ginger. Then if using whole edamame, remove shells.
Melt 1/2 tablespoon ghee in a non-stick pan over medium. Add carrots and white of onions once the pan is hot. Cook for two minutes, or until slightly softened. Add ginger and garlic, stir, and cook for one minute. Then add cauliflower, broccoli rice, and edamame. Stir, cover, and cook until heated through (4-6 minutes).
Move all of the vegetables to one side of the pan. On the empty side, add remaining 1/2 tablespoon of ghee and crack eggs directly into the pan. Then scramble the eggs as they cook. Once almost cooked through, fold the eggs into the rest of the vegetables to finish cooking. Add the desired amount of tahini and sriracha, stir, and divide into bowls. Then top with greens of onions and optionally a drizzle of sesame oil for flavor.