A grain-free take on classic fried rice loaded with veggies and scrambled eggs.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
220kcal
Calories
14g
Protein
10g
Carbs
14g
Fat
Equipment
Ingredients
- 1 large cauliflower head, riced
- 3 eggs, scrambled
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, sliced
- 3 tbsp coconut aminos
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
🎬 Watch How To Make It
Finding a verified video…
Track Workouts. Burn More. Eat Smarter.
Log exercises, monitor calories burned, and sync it all with your meal plan. See how food and fitness work together.
500+ Exercises
Full database
Progress Charts
Weekly trends
Calorie Balance
In vs. out
Health Score
Daily overview
Step-by-Step Instructions
- 1
Heat sesame oil in a wok over high heat.
- 2
Scramble eggs, break into pieces, and set aside.
- 3
Add garlic and ginger, stir-fry 30 seconds.
- 4
Add mixed vegetables and cook 3 minutes.
- 5
Add riced cauliflower and stir-fry 5 minutes.
- 6
Pour in coconut aminos and toss to combine.
- 7
Return scrambled eggs to the wok.
- 8
Garnish with green onions and serve.
