Low Carb-ing It + Fried "Rice"

Low Carb-ing It + Fried "Rice"


I follow a low carb diet because I just feel better when I'm not eating  "white foods" like potatoes, pasta, rice, (refined) sugar and flour. This is not an easy task to do because I love those foods. I must admit that I do cheat once in awhile and so that I don't feel deprived, I also allow myself one meal, once a week, in which I splurge and eat anything that I want to. But I always feel like I have a hang-over after that meal. The rest of the time, I spend my carbs wisely. In 3 months time, I lost 15 pounds that I'd been lugging around for years and I was amazed to also discover a level of energy I had forgotten was even possible. I sleep like a baby at night. I wake up refreshed. No more mood swings. No afternoon slumps. No headaches. I want to maintain this level of health, happiness and energy so I will never resume my old eating habits again loaded with processed foods, high glycemic index carbs and fast food.

I'm a foodie so I am always on the hunt for new and delicious recipes. Here's one that I saw on Facebook and I modified it to my liking. Fried Rice has always been one of my go-to foods. But. Rice. 

I like this cauliflower version better than actual rice and I've been binge eating this for 4 days in a row now.

Fried "Rice"
1/4 head of cauliflower
1/2 of a yellow onion, diced
2 eggs (both whites, but only one yolk), beaten
Salted whole cashews
Tsang's Classic Stir Fry Sauce
2 Tbsp. Seseme oil

Place the raw cauliflower in a blender or food processor. I have a commercial quality Breville blender and it doubles as a food processor so that's what I use. Hit the "pulse" button 3 or 4 times to "rice"  the cauliflower. Heat the seseme oil in a large frying pan and saute the onion for 3 minutes. Push the onions over to the side of the pan and add the eggs to the other side. Scramble the eggs and then add them to the onion. Push the egg/onion mixture back over to one side of the pan and add the riced cauliflower to the other side, cook this for 4 minutes, drizzle with Tsang's sauce to taste (I use 2-3 Tbsp). Add the cashews and then stir it all back together. Serve.

Enjoy! Do you have a recipe to share with me?

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I made spaghetti squash for the first time last night and LOVED it! I started eating gluten free recently, and my gluten-eating BF was craving pasta I tried spaghetti squash. He tried a bit of mine, and liked it – so it looks like i’ll be searching out more spaghetti squash recipes!
Ross Alisha

Alisha Ross

oh man, made this tonight and it is amazing!! I bought a really small squash and then only made half of the sauce recipe.. and it was perfect for two servings. Love the sauce so so much!

Victoria Tegg

Victoria Tegg

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