Recipe: Cauliflower Fried “Rice”

I’m always looking for new, quick & easy recipes that will suit both my vegetarian and Jason’s omnivore diets. We always get vegetable fried rice in our Chinese takeout so when I saw this healthy version I had to try it. It is delicious and takes no time at all to make AND it tastes even better the next day. This is a huge bonus for us because it is a leftover I will actually eat.

This version uses eggs, which you can skip if you are Vegan. We paired Jason’s with a Baked Sesame & Teriyaki Chicken Breast.

This recipe was based on Eat Yourself Skinny’s Healthy Cauliflower Fried Rice.

Cauliflower Fried "Rice"
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ head of Cauliflower (about 2 cups)
  • 1 carrot, diced
  • 1 cup peas
  • ½ cup leeks or onion, chopped
  • 1 cup bean sprouts
  • 3 large cremini mushrooms, sliced
  • 2 eggs, beaten
  • 2 tbsp sesame oil
  • ¼ cup soy sauce
  • 1 tsp chili powder
  • 1 tbsp brown sugar
  1. Chop cauliflower into florets and pulse in blender/food processor and set aside. (I use a Ninja blender which I highly recommend!)
  2. Heat up wok or large frying pan on medium and add sesame oil.
  3. Add leeks (or onion) and saute for 2 min.
  4. Then add carrots, peas and mushrooms and saute until tender, about 2 min.
  5. Mix together soy sauce, brown sugar and chili powder and set aside
  6. Clear veggie mix to one side of the pan and scramble eggs.
  7. Once firm, mix eggs in with veggies.
  8. Stir in cauliflower and soy sauce mixture, making sure everything is coated.
  9. Reduce heat to low, cover and cook for 3-5 min.
  10. Mix in bean sprouts and cook for 2 more minutes.
*For Jason I added a Baked Teriyaki Chicken Breast.
-Preheat oven to 375 C
-Brush chicken breast with sesame oil, sprinkle with salt & pepper and then cover with Teriyaki sauce to your taste.
-Bake for 30 min

The Perfect Hard Boiled Egg

I love hard boiled eggs. Generally, when I eat a sandwich it’s an egg salad one and I love to eat hard boiled eggs as a snack. I’ve been making them for years and it’s pretty easy, but I tend to overcook them. So last week I Googled “Perfect Hard Boiled Eggs” and of course the top listing was from I decided to follow her instructions and the past 4 batches HAVE BEEN PERFECT.

So do yourself a favour and try her method. You’ll never look back.

I’ve done this with 1, 2 & 4 eggs at a time so far.



  1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

  2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.




Mason Jar Salad Lunch

On Sunday night I made my first Mason Jar Salad for lunch. I used this “anatomy of a mason jar salad from The Two Bit Club” to figure out how to layer the ingredients properly and it took me about 20 minutes to make in total (including making the dressing, boiling & shucking corn-on-the-cob and quinoa).

I’m trying to eat healthier at lunchtime and to bring my own lunches from home, instead of going out to buy lunch every day.

I was curious to see how it all poured out into a bowl and if the salad would be edible the next day or if the veggies were soggy & wilted.

Well, here’s what it looked like on Monday at 12pm. This is a photo of the salad literally how it poured out of the jar.

Looks pretty delicious to me!

I was pretty impressed with how well this worked. My one tip is to make sure you use a Mason Jar that has a big mouth – the one that I used is smaller at the mouth and a wider jar. Just meant that I had to use my fork to get the greens out at the beginning but otherwise it all poured out super easily.

The veggies were still fresh and crunchy and didn’t soak up too much of the dressing and the lettuce & radicchio was crisp and not wilted. It was a quick and easy lunch and I will continue to make them.

In this salad I had:

  • Carly-Anne’s Creamy Poppyseed Dressing – recipe to be posted this week
  • Carrots
  • Broccoli
  • Red Radishes
  • Cucumber
  • Avocado
  • Cherry Tomatoes
  • Peaches & Cream Corn (from the cob)
  • PC Organic Black & White Quinoa
  • Radicchiio
  • Lettuce
  • Baby Spinach

Let me know if you make a Mason Jar Salad and feel free to share your photos or recipes in the comments!