A low-carb take on classic fried rice using riced cauliflower, scrambled eggs, peas, and carrots. Quick, healthy, and family-friendly.
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Pulse cauliflower florets in a food processor until rice-sized. Do not over-process.
Heat sesame oil in a large wok or skillet over high heat.
Scramble eggs in the wok, then push to one side.
Add diced carrots and peas. Stir-fry 3 minutes.
Add cauliflower rice and stir-fry 4-5 minutes until slightly tender.
Add soy sauce, garlic, and ginger. Toss everything together.
Garnish with sliced green onion and sesame seeds.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
K2 is fat-soluble and directs calcium to bone (away from arteries). This meal's fat + calcium content benefits from K2's directional effect.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.