Everyone likes takeout fried rice and it’s on my favorite things to get when I go to takeout from our local restaurant. I know it’s not the healthiest, so when I found this recipe for a healthier revision of “fried” rice, I knew it would be something my family would love. It did not disappoint either! My kids didn’t even realize the rice was swapped out with cauliflower. I served it with baked salmon and it was great for leftovers too!

12 oz bag frozen rice cauliflower
2 Tbsp reduced sodium soy sauce
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
2 Tbsp vegetable oil
2 eggs, beaten
2 garlic cloves, minced
1 onion, diced
6 oz broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
2 green onions, thinly sliced

In a small bowl, whisk together the soy sauce, sesame oil and ginger; set aside. In a medium skillet over low heat, heat 1 tablespoon of oil. Add in the eggs and cook all the way through. Allow to cool before cutting into small pieces. Set aside until you’re ready to finish the dish. In a large skillet, heat the remaining oil over medium high heat. Add in the garlic and onion and stir often until the onions become translucent. Add in the broccoli, carrots and corn. Cook for 3 to 4 minutes until the vegetables are tender.

Stir in the cauliflower, eggs, green onions and soy sauce mixture. Stir constantly and continue to cook for an additional 3 to 4 minutes or until the cauliflower is heated through. Serve immediately.

Source: Damn Delicious