The Hungry Swimmer: Cauliflower Fried Rice

Cauliflower fried rice is a terrific, flavor-packed recipe to help you get in a few extra servings of vegetables. If you’re looking to increase your protein intake to better support your workouts, pair this recipe with some teriyaki chicken or top it with a fried egg. This recipe makes a terrific meal prep as the vegetables hold up well to reheating in the microwave and the flavors get even better after a day or two in the fridge.

Ingredients

Yields approximately 6–7 servings.

• 2  x 12 oz. bags of frozen cauliflower rice
• 2 tbsp canola or olive oil
• 1 cup grated carrots (about 3 large carrots)
• 1 cup frozen or canned corn
• 1 cup frozen peas
• 3 eggs
• 1 tbsp minced garlic
• 2 tbsp rice wine vinegar
• 2 tsp toasted sesame oil
• 1/4 cup soy sauce
• 1 tbsp fresh grated ginger or ginger paste
• Salt & pepper to taste
• 1 tsp onion powder
• Zest and juice of 2 limes
• 3-4 green onions (chopped)

To Serve:

• Extra cilantro, lime wedges, extra green onions (chopped), extra soy sauce, sriracha, etc.

Instructions

1. Start by microwaving the bags of frozen cauliflower rice per the instructions on the bag. As they microwave, begin heating the canola or olive oil in a medium-sized sauté pan or wok to medium-high heat.
2. Set aside the microwaved cauliflower.
3. Add your garlic and ginger to the hot oil. Allow them to sauté for a few minutes until they become fragrant. Stir them often to keep the garlic from burning.
4. Add the cauliflower rice, grated carrot, frozen carrots, peas and corn to the pan and stir everything to combine. Cover with a lid and allow the ingredients to steam until the frozen ingredients are no longer frozen.
5. Remove the lid and add the soy sauce, sesame oil, rice wine vinegar, onion powder and salt/pepper. Stir well to combine. Allow this to sauté uncovered for approximately 5 minutes, stirring every minute or two to make sure nothing is sticking to the pan.
6. Create a well in the center of the pan and crack your eggs into it. Working from the inside out, stir your ingredients so that the eggs are evenly dispersed.
7. Cover the pan and allow everything to steam until the eggs are fully cooked (about 10-15 minutes).
8. Uncover the pan and turn off the heat.
9. Add your lime zest and juice, fresh chopped cilantro and green onions. Stir to combine everything.
10. Serve with extra cilantro, lime wedges, green onions (they make a beautiful garnish), soy sauce and sriracha! Enjoy!