All the comfort of takeout — none of the grains or guilt.
This colorful, flavor-packed dish brings together crisp vegetables, tender cauliflower rice, and the savory aroma of coconut aminos for a nourishing, quick weeknight meal that satisfies every craving.
Prep Time: 10 min
Cook Time: 15 min
Serves: 2–3
Ingredients:
- 4 cups cauliflower rice (fresh or frozen)
- 2 eggs, whisked
- 1 cup mixed vegetables (carrots, peas, green onion, or bell pepper)
- 2 tbsp coconut aminos
- 1 tbsp sesame oil (or avocado oil for AIP)
- 1 garlic clove, minced
- 1 tsp grated ginger
- Sea salt to taste
- Optional garnish: chopped cilantro or sesame seeds
AIP Alternate:
- Omit eggs and sesame oil. Use avocado oil and add diced chicken or shrimp for extra protein.
- Skip nightshade vegetables (like bell peppers) and sub in zucchini or broccoli florets.
Instructions:
- Heat oil in a large skillet over medium heat.
- Add garlic and ginger, cooking until fragrant.
- Add mixed vegetables and sauté until tender.
- Stir in cauliflower rice and coconut aminos; cook 5–6 minutes until heated through.
- Push mixture to one side of the pan, scramble eggs on the other side (if using), then combine.
- Season with sea salt and top with cilantro or sesame seeds.
Nutrition Spotlight 🌿
Cauliflower is high in fiber and antioxidants that support digestion and detoxification, while coconut aminos add umami flavor with a fraction of the sodium of soy sauce.