Sneaky Veggie Fried Rice

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Do you ever just want to eat a big bowl of rice for dinner but feel way too guilty just eating carbs? Well, now you’re in luck because this sneaky veggie fried rice feels like you’re eating a big bowl of take-out, but really you're eating a ton of veggies without even knowing it.

So as of the past 6 months, we have been in love with cauliflower rice. At first, I was sceptical, but once trying it I was 100% sold. To be honest, we do generally mix half and half with brown rice and cauliflower rice, and with that combo, you actually can’t even find the cauliflower in the bowl. It’s like magic - seriously, I don’t know where the cauliflower goes! The key to making your fried rice take like take out is to use cold or left over rice. If you try to use freshly cooked warm rice you will end up with mushy, non-crispy rice, which isn’t what anyone wants.

I also really love the addition of sambal oelek because it makes it really nice and spicy, but if spice isn't your thing you can certainly leave this out, or even cut back and just add half the amount. The other great thing about this recipe is that you can use any veggies you love or have leftover in your fridge.

So go ahead and eat a big bowl of fried rice for dinner - it’s guilt-free indulgent eating!

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prep time 10 minutes

cook time 20 minutes + rice coking + cooling

total time 30 minutes

servings 4

Ingredients

1 cup brown rice (uncooked)

3 cloves of garlic

1 inch piece of ginger

3 baby bok choy

1 red pepper

2 green onions

1/2 cup frozen corn

1/2 cup frozen peas

1 tbsp sesame oil

12 oz bag cauliflower rice

2 eggs

1 tbsp sambal oelek (optional)

1/4 cup soya sauce

Instructions

Cook brown rice according to package. Place in a bowl and cool in the refrigerator for a minimum of 1 hour.

In a large wok place sesame oil and heat over medium/high. To the hot pan add in red pepper that has been chopped into 1/4 inch pieces and cook for 1-2 minutes. To the pan add in baby bok choy that has been thinly sliced, finely chopped garlic and grated ginger and cook another 30 seconds. To the pan add in frozen cauliflower rice and cook another 2 minutes or until cauliflower is warmed through.

In a small bowl crack both eggs and whisk. Push the vegetables to the sides of the pan then add in eggs and allow to quickly cook - stirring often.

Mix the eggs with the vegetables and add in the cold rice, frozen corn, peas and green onions. Stir well then add in samba oelek and soya sauce. Continue to fry over high heat until rice is crispy and everything is hot then serve immediately.

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Cauliflower Rice Mexican Bake

This yummy low carb Mexican bake is a perfect weeknight meal or make ahead lunches for the week.

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Seriously guys how do you not love a single pan dinner. How great is it to throw everything together then bake - plus the best part of all, less clean up!

I have been obsessed with my cast iron pan for about a year now and highly recommend going and getting on if you don’t already have one in your collection. They are honestly so versatile and easy to work with contrary to what people say.

One key piece with cast-iron is to make sure you dry them fully after your wash them (and yes you can use soap). If you don't wash them fully you risk them rusting which no one wants, so all you need to do is place it in a 350-degree oven for 15-20 minutes. It dries it completely and you will have no need to worry. Plus, how easy is it really to dry things in the oven?

This hack is also super helpful with muffin tins. I don’t know about you guys but they sometimes are seriously a big pain to dry but pop them in the oven for a few and problem solved.

So back to this really yummy dish. I tend to make this for make-ahead lunches - it’s super yummy, easy, and low carb so you can feel really good about eating this all week.

So I hope you love this as much as we do at my house!

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prep time 25 minutes

cook time 35 minutes

total time 1 hour

servings 4

Ingredients

1 tbsp garlic powder

1 tbsp smoked paprika

1 tbsp cumin

1 3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 chicken breasts (approx. 1.5 lbs)

1 red pepper

1/2 white onion

1 head of cauliflower

1/2 jalapeno finely chopped

1 cup chicken stock

1 can black beans drained

1.5 cups frozen corn kernels

olive oil

3/4 cup cheddar cheese

cilantro, lime & avocado to garnish

Instructions

Preheat oven to 350. In a small bowl combine garlic powder, smoked paprika, cumin, salt, cayenne pepper and black pepper.

Sprinkle 1/3 of your spice mixture over both sides your chicken. In a large oven-safe frying pan drizzle a small amount of olive oil then cook your chicken for 4-5 minutes per side (depending on the thickness) or until it is 3/4 of the way cooked. Set aside.

In a food processor pulse cauliflower florets until it resembles rice (or you can use a cheese grater and grate your florets). Slice your red pepper and onion into thin strips then add into the hot pan. Sprinkle another 1/3 of the spice mix over the peppers and onions and sauté 3-4 minutes or until vegetables are cooked through. Add in cauliflower, jalapeños, black beans, corn, remaining spices and chicken stock. Stir until fully combined then add chicken to the top and sprinkle with cheddar cheese. Bake in the oven for 20 minutes or until chicken is fully cooked and cheese is melted.

Serve with sliced avocado, lime wedges, cilantro and jalapeño slices.

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