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I’ve always struggled with lower belly bloat, ya know, that problem area for most women.
No matter how much I worked out and ate right, it just never seemed to go away. They say abs are made in the kitchen and I totally believe that.
I started to experiment with certain foods that may have been causing my belly bloat, foods such as, broccoli, brussels sprouts, oatmeal, banana, grainy carbs, however I didn’t have much luck.
And then one day I decided to try the gluten-free fad, and BOOM, my belly bloat went down to half its size. Finally! After all these years, I figured it out! Imagine my relief! It’s not like I’m allergic to gluten or anything, but for some reason I bloat after eating gluten.
Nowadays I experiment with gluten-free dishes as I aim to eat more quinoa, farro, barley, and brown rice, instead of regular wheat breads and pastas.
And with that, here is my version of the trending Cauliflower Fried Rice. It’s healthy, delicious, gluten-free and will keep you full longer. Enjoy!
Cauliflower Fried Rice
INGREDIENTS
- 1 tbsp avocado oil
- 6 cloves garlic, chopped
- 2 inch piece ginger, chopped
- 1 small onion, chopped
- 2 eggs
- 16 ounces cauliflower rice, 1 Trader Joe's bag
- 1 cup frozen carrots & peas
- 1/2 cup frozen corn
- 2 tbsp soy sauce, for gluten-free, use gf
- 1 tbsp rice wine vinegar
- 1 tbsp siracha
- 1/2 cup scallions, chopped
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
- pinch of salt, don’t overdo it since soy sauce has salt
INSTRUCTIONS
- Chop the garlic, ginger and onion.
- Heat up a wok on medium-high heat. Once hot, add oil. Add ginger and garlic. Saute for 20 seconds.
- Add onion. Saute for a couple minutes.
- Crack 2 eggs over the onion.
- Keep stirring the eggs for a minute or so. They may stick to your wok, that’s okay.
- Add the cauliflower fried rice (I used Trader Joe’s).
- Stir and let the cauliflower crisp up – about 5 minutes.
- Set aside your frozen ingredients – peas, carrots and corn.
- Once the cauliflower is done, add the frozen veggies. Also add soy sauce, rice wine vinegar and siracha. Stir. Let the cauliflower cook for about 5 minutes until hot.
- In the meantime, chop the scallions.
- Once the fried rice is done, add the scallions. Stir.
- Add a teaspoon of toasted sesame oil.
- Top with black pepper and a touch of salt (if need be).
- On the side I sauteed some bok choy in extra virgin olive oil and garlic. (optional)
- Serve immediately.
Nutrition
When it comes to Cauliflower, so far the best luck we’ve had is roasting it. But i will i try your recipe, it really looks good!
Oh so you roast the cauliflower after you pulse it? Or you just roast regular florets?
This looks so yum and so healthy too!!!
Aww.. thanks Shreya.. was really delicious and super healthy for sure!
i loveee cauli rice as well.i make fried rice as well as pilaf with chickpeas + cumin seeds 🙂
Yes, love it desi style too.. I wanna try this in every cuisine. 🙂
Love eating cauliflower prepared like this — such a neat, flavorful way to cook it. This looks delightful — thanks.
Thanks John. Me too.. it’s light, but yet filling. And so high in protein!!