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

Recipe: Carly-Anne’s Southern Style Potato Salad

I’ve been cooking a lot more, now that I’m settled into the new place and my kitchen is fully unpacked, and I decided to introduce a new weekly post on the blog called  “Monday Munchies”.  The recipes will be mostly vegetarian, but please note that I do eat dairy & eggs.  I’ll make sure to tag which ones are completely Vegan.

You may have noticed that some of my older blog posts are MIA, this includes some of the yummy veggie recipes I shared.  I’ll be re-creating the recipe posts and they will be included in future Monday Munchies posts.

To start us off I’ve made a Southern Style Potato Salad, approved by a real Florida boy 🙂

I based my recipe on Southern Potato Salad By: S0NGLADY and made it my own.



  • 2 large potatoes (makes 4 servings)
  • 2 eggs
  • 1/4 cup mayonnaise or Veganaise
  • 1/4 cup sour cream
  • 1 tbsp sweet relish
  • 1 tbsp President’s Choice Dijon Mayo
  • 2 tbsp yellow mustard
  • 2 tbsp Frank’s Red Hot Sauce
  • 1/2 clove of garlic, diced
  • salt & pepper to taste
  • paprika to garnish



  1. Chop potatoes into similarly sized pieces.  Bring a pot of water to a boil and add salt, pepper and potatoes and cook for approx 10 minutes until tender, but firm.  Strain and place in glass bowl
  2. In another pot, hard boil eggs for 10 minutes, drain and fill pot with cold water.  Leave eggs in here to cool while making your sauce.
  3. In a large bowl, combine the mayo, sour cream, sweet relish, dijon mayo, mustard, Frank’s, garlic and salt and pepper.
  4. Gently fold potatoes into mixture
  5. Chop eggs and toss into salad
  6. Serve warm or refrigerate for 1 hour and serve cold.