Cauli Fried Rice

Cauli Fried Rice

Making Asian-inspired food macro-friendly is almost too easy. You’re working with meat and veggies and some sauces. I have to get a little creative to maneuver around the sweet sauces sometimes, but on the whole, it’s a cake walk to macro-hack.

Use this Cauli Fried Rice as a side to any of your Asian-inspired favorites (or top with a couple of fried eggs and call it breakfast).

Cauli Fried Rice

1 bag frozen riced cauliflower (or rice 4 cups of your own)
1 bag frozen cauliflower medley (includes onions, peas and carrots) (or rice 4 cups of your and add mixed veggies)
2 eggs (truth in advertising, I usually do 3 but macros are figured for 2)
1-2 tbsp. low sodium soy sauce
1 tsp. ginger (I use the squeezy stuff from the produce section)
To taste, red pepper flakes or sriracha (optional, to desired heat preference)
1 tbsp. butter

Melt butter in pan.
Add all ingredients to skillet on high heat. No need to thaw or heat the riced cauliflower.
Cook until veggies are warm and eggs are cooked through.

Yield: 8 servings
Serving size: 1/8 of recipe
Calories: 88
Fat: 3
Carbs: 11
Protein: 4
MFP Listing: MacroEd Cauliflower Fried Rice

Vegetarian: make as-is
Gluten Free: make as-is, just be sure to choose gluten free soy sauce
Dairy Free: swap the butter for olive or coconut oil and you’re good to go


Ashley Stephens, Ed.D.

Guest Blogger Ashley Stephens is a Huntington native, Marshall graduate, wife and mom of 2 who found a new love of flipping family-friendly recipes into healthier versions. In addition to running an online nutrition education program, Ashley regularly hosts live cooking classes at Huntington’s Kitchen.