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Cauliflower Fried Rice Bowls

Creamy Italian Asparagus and Ham


  • 26 oz. fresh riced cauliflower* (one head of cauliflower florets riced in a food processor) *if using a frozen version, let thaw
  • 3 tbsp. sesame oil or olive oil
  • 1 small onion, chopped
  • 1 cup peas and carrots (thawed if using frozen)
  • 1 cup broccoli, chopped
  • 4 tbsp. soy sauce
  • salt, pepper & garlic salt to taste
  • 2 eggs


  1. Heat oil in a large skillet on medium-high heat. Add onion, peas, carrots and broccoli; cook until soft.
  2. Add cauliflower to the pan. Mix with vegetables and continue to sauté until the cauliflower is tender and heated through.
  3. Add two tablespoons of soy sauce and stir.
  4. Slide rice to one side of the pan and scramble the eggs on the other.
  5. Once the eggs are cooked, mix in with the rice and add additional soy sauce.
  6. Add salt, pepper and garlic salt to taste.