Faux Fried Rice (Cauliflower)

Faux Fried Rice made wit cauliflower - perfect for all cycles of the 17 Day Diet!

When you’re on the 17 Day Diet, especially cycle 1 where you omit most starches (think rice, potatoes, etc), you can really miss fried rice. This Faux Fried Rice is made with cauliflower and hits the spot!

It’s interesting how versatile cauliflower is.

Fried Rice made with cauliflower for a low-carb side dish

When you use this veggie in place of something else (like rice, for instance), it magically takes on the flavor of what you’re substituting it for. It’s sort of weird!

And I like it!! :)

So if you’re like me and love your fried rice, but don’t want all the extra carbs, especially if you’re on Cycle 1, then use your trusty friend, Cauliflower, and make this healthy version instead.

Faux Fried Rice made with Cauliflower

Here’s a quick fried rice recipe using cauliflower instead of rice.

This is a perfect side dish to pair with Judy’s Egg Roll in a Bowl recipe. I used peas inside for my fried rice, but omit them if you’re on Cycle 1.

Faux Friend Rice - love this healthy version using cauliflower instead of rice!

This faux fried rice is perfect for all cycles of the 17 Day Diet. Enjoy!

Fried Rice made with cauliflower for a low-carb side dish

Faux Fried Rice (Cauliflower)

Yield: 3-4 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

If you're craving fried rice, but don't want all the carbs, this is the dish you want!!

Ingredients

  • 1 10 oz package of Cauliflower Florets or 1 Medium Cauliflower Head, cut into florets
  • 2 Tablespoons Olive Oil, divided
  • 6 oz frozen peas and carrots, thawed (1/2 of a 12 oz package) (peas allowed starting C2)
  • 1-2 teaspoons garlic, minced
  • Soy Sauce, to taste
  • 2 Eggs, beaten
  • 2-3 Green Onions, chopped

Instructions

  1. In a food processor or with a grater, rice your cauliflower into rice-sized pieces. Set aside.
  2. In a large pan, heat 1 Tablespoon Olive Oil on medium high to high heat. Sauté thawed peas and carrots and garlic for about 5 minutes. Add salt and pepper to taste.
  3. Next, add your riced cauliflower to the hot pan and cook for about 3 minutes, or just enough to slightly cook through, stirring occasionally.
  4. When most of the moisture is absorbed in the pan, stir in a few splashes of soy sauce and cook for about a minute.
  5. Add a few more splashes of soy, to taste, or until the cauliflower takes on a slightly brownish color. Don’t over season with soy sauce or your rice will be mushy and salty. The idea is to keep your pan hot and liquids to a minimum.
  6. Next, make a well in the center of the pan and add a tablespoon of olive oil and heat through.
  7. Add your beaten eggs in the center of the pan until almost cooked through. Right before eggs are thoroughly cooked, stir the eggs into the remaining mixture until combined.
  8. Add in chopped green onions and mix through. Garnish with green onions and serve.

Notes

Approved for all cycles.

Omit peas if on Cycle 1 (or use them as there aren't very many!)

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