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How To Cook Cauliflower Rice
When I found out Paul and I were going to Bora Bora before summer (aka before my summer body was “ready”) I panicked. I hired a trainer and got to work. Like anything I do, I enjoy learning the ins & outs–figuring out life hacks, maximizing my experience, and being efficient. Not only did I not have much time, the goal was to maximize my workouts by changing the way I ate.

I would consider my diet pretty healthy overall. With the exception of the occasional donut and wine consumption, I eat a well-balanced diet. Plus, I workout hard so I believe in rewarding yourself, not depriving yourself. However, my trainer advised me to cut carbs in order to quickly see results for my trip. I don’t typically eat a ton of bread anyway. I mean, I love my avo toast but that’s not a daily breakfast, and I definitely eat pasta but not too often. I thought it would be easy to “cut carbs” until I realized almost everything is a damn carb!

Well, guess what? Fuck the carbs. I’m eating them. I’m just not going to eat the big obvious ones–no sandwiches, no spaghetti, no cheetos. Just kidding, I hate cheetos. But anyway, back to the reason we’re all here today, I decided to swap rice for riced cauliflower and was blown away by how delicious it was! Not only did it not taste much different than rice, I actually found it to be yummier. Win-win!

I modeled this recipe after a family tradition / favorite, Benihana. Their fried rice is basically the only thing I like so I was very happy to find a healthier alternative.



What you need

  • Riced cauliflower (Trader Joe's sells it by the bag or Whole Foods has it, too)
  • 3 eggs
  • 4-5 garlic gloves, minced
  • 2 tblspns fresh ginger, chopped
  • 1 cup scallions, chopped (separated by light and dark green)
  • 4-5 tblspns soy sauce
  • 1/4 tspn red pepper flakes
  • 1 cup of frozen peas and carrots
  • 2 tspns rice wine vinegar
  • 2 tspns seasame oil
  • 3 tblspns olive oil
  • Salt
  • 1/4 cup cashews or peanuts (optional)

What to do

  • Heat the olive oil in a large skillet, add the garlic, light scallions, and ginger and cook, stirring often, for 3 - 4 minutes. Use medium - high heat.
  • Add the riced cauliflower, soy sauce, red pepper flakes, and salt to the skillet. Stir often for 3 minutes.
  • Add the peas & carrots to the skillet and lower the heat to medium. Stir often.
  • While that cooks, scramble 3 eggs in a separate pan and add a pinch of salt. Once they are fully cooked, turn off the heat and set aside.
  • Stir in the vinegar, sesame oil, dark green scallion, eggs, and nuts (if using) to the skillet.
  • Taste & adjust as needed. I usually add a bit more sesame oil or vinegar depending on what is missing.


*You can also add chicken to the mixture. Just cook it with some salt & pepper, cut it up and add to the "rice" at the end.*

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