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.




  • 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)
  1. 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.
  2. Add the riced cauliflower, soy sauce, red pepper flakes, and salt to the skillet. Stir often for 3 minutes.
  3. Add the peas & carrots to the skillet and lower the heat to medium. Stir often.
  4. 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.
  5. Stir in the vinegar, sesame oil, dark green scallion, eggs, and nuts (if using) to the skillet.
  6. 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.*