Breakfast · 15 min · chinese

Breakfast Cauliflower Fried Rice

Cauliflower rice does the heavy lifting here, with eggs rounding it out. A Chinese breakfast that takes 15 minutes, start to finish. The macros do the talking: 16g protein, 12g carbs, and 22g fat in every 310-calorie serving. Naturally vegetarian and paleo, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cauliflower rice
• 2 Eggs
• 3 Scallions
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Grated ginger

Steps

1. Heat a large wok or skillet over medium-high heat with a teaspoon of oil until it shimmers; add the 2 beaten eggs and push them gently with a spatula as they set, about 1 minute, then slide the soft curds onto a plate.
2. Add another teaspoon of oil to the same hot wok and stir in the grated ginger; cook for about 15 seconds until it smells fragrant but before it browns.
3. Add the cauliflower rice, spread it in an even layer, and stir-fry for 3-4 minutes until a few golden-brown spots appear and the grains are tender-crisp — don't crowd it or it will steam instead of crisp.
4. Return the scrambled eggs to the wok and drizzle in the soy sauce and sesame oil; toss everything together for about 1 minute so every grain is coated.
5. Fold in the sliced scallions off the heat.
6. Tip: taste and add a few extra drops of soy sauce at the very end rather than early — the sauce reduces fast in a hot wok and can turn salty.

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