I'm not someone who can eat the same thing for a week straight. But a couple weeks ago, I made a huge batch of this Cauliflower Veggie Fried Rice and I ate it EVERY DAY for 5 days straight. That's unheard of for me, but it's also a good indicator of how much I love this recipe.

What I love about Cauliflower Fried Rice is that you can dress it up in so many different ways:

Toss a fried egg on it
Sprinkle with hemp seeds (3 tbsp is 10 grams of protein!)
Top with chicken, beef or tempeh
Throw it on top of a salad

Based on the number of Thai-inspired recipes I have on my blog, you probably already know how much of a fan of Thai food I am and that's probably why this dish was a huge hit in my books.

I don't want to market it as a "low carb" alternative to rice because I don't want you to get too caught up in that from a weight loss standpoint (read up on why I don't focus on weight over here), but the reality is that it is, and the benefit of that, is that if you have sensitive blood sugar and find you feel a bit loopy, dizzy or have brain fog after eating grains, then this could be a good alternative for you.

I can tolerate carbohydrates, including grains, but I know if I have too much, I can experience that "drunk" feeling and it's no fun. I mean, who wants to feel drunk when they haven't even had the opportunity to enjoy a nice glass of wine or a cocktail? Not me!

That's why I love pairing this dish with healthy fats and protein to keep my blood sugar levels balanced, my energy levels stable and my mood on point!

Cauliflower Veggie Fried Rice

Rice Ingredients

1 head of cauliflower
5 carrots or 2 cups of diced carrots
2 cups green peas (fresh or frozen)
1-2 tbsp avocado oil
sesame seeds (to garnish)

Sauce Ingredients:

1/3 cup tamari
1 tbsp sesame oil
1 tbsp maple syrup
1 thumb-sized chunk of ginger
2 garlic cloves, minced

Directions

Drizzle avocado oil in a pan and preheat to medium-high heat. Chop cauliflower into medium sized florets and pulse in a food processor for 2-3 seconds at a time.
You may have to do this in a few batches, depending on the strength and size of your food processor.
Once pulsed and your cauliflower is rice sized, transfer to pan. Sauté cauliflower rice for 8-10 minutes or until it starts getting a yellow tinge.
Dice carrots or pulse in food processor and add to pan. Sauté for another 5 minutes. While cooking, mix together the sauce ingredients in a separate bowl and set aside.
Add the green peas and saute for around 3 minutes. Add the sauce and mix thoroughly so all of the rice is covered.
Garnish with sesame seeds and top with your preferred protein source and enjoy!

If you end up making this recipe, please tag me @rachelmmolenda on Instagram and use #RealAssFood so I can drool all over it!