Egg fried rice is a favorite of mine. I used to love Chinese take out in my teens and even though I eventually backed away from it for health reasons, my love still runs deep. But now I don’t have to avoid it any longer, I can just make it at home!
And the best part is, it’s super easy because I buy the ingredients already prepped! I purchase the riced cauliflower from the frozen section at Trader Joe’s and then I found some broccoli slaw mix at Whole Foods.
I will say though, if you go the broccoli slaw like I did instead of chopping your own veggies, you do want to opt for a bag of slaw that has the fewest carrots. Typically there are a few to pick from in my area, but on the particular day I bought mine, there was only this one and it had a lot of carrots in it.
But I’m not one to avoid vegetables in that way. Yes, the carbs can add up, but so does the fiber, and I never want to avoid non-starchy vegetables anyway. So if it’s one or two extra carbs, I’m totally okay with that because it’s coming from healthy veggies my body needs! I’m not saying that’s the right approach for everyone, just that that’s how I look at things. Do with it what you will.
At any rate, this comes together super fast and a nice little bonus is that you need far less soy sauce than you would with rice. A little goes a long way so you don’t have to worry about piling on the carbs with the soy sauce! It’s a win-win!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- 1/4 cup oil
- 1 (12 oz.) package riced cauliflower
- 1/2 lb. package broccoli slaw (just broccoli and a few carrots)
- 8 large eggs
- 2 tsp. garlic powder
- 2 tsp. onion powder
- soy sauce to taste in moderation
Warm the oil in a large skillet.
Add the cauliflower, broccoli slaw and eggs to the pan, stirring to scramble the eggs.
Stir in the spices.
Cook until the eggs are fully cooked and the veggies are cooked to your liking.
Serve with a small amount of soy sauce.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate. Data does NOT include soy sauce.):