Try this easy Chinese takeout dish that cuts out 80% of the carbs in traditional fried rice for the same glorious taste! Not to mention, this one-serving recipe is MASSIVE in volume and packed with protein!


Macros (per serving)


(recipe yields 1 serving)



  • 1 garlic clove, minced
  • 40g chopped white onion
  • 3g sesame oil
  • 25g soy sauce
  • 50g frozen peas & carrots mix
  • 170g frozen cauliflower florets
  • 1 egg
  • 225g egg whites
  • a dash of garlic salt



  1. Steam cauliflower and then pulse in food processor a few times until it is a rice consistency. Frozen cauliflower, steamed, works best for this recipe.
  2. Spray skillet/pan with pam and pour in sesame oil. Cook garlic and onions on medium heat for 2 minutes.
  3. Add cauliflower, soy sauce, garlic salt, peas and carrots and cook for a few minutes, then shift all pan contents to one side of the pan.
  4. Beat egg with egg whites lightly and let cook on the other side of the pan (it’s ok if it gets into the vegetables some).
  5. Once egg/egg whites are almost done cooking, stir everything together and cook for a few more minutes, until done. Enjoy!
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