Low Protein Fried Rice

Fried rice has been intriguing since my first hibachi experience and it always looked delicious. Of course, I could have asked them to put some aside without egg but I generally can't tolerate rice. Therefore, I bring you a low protein fried rice. This is half riced cauliflower so it cuts the calories but is still low in phe.

This has a great flavor and pairs perfectly with a spicy mayo or with a sweet and sour drizzle. Add veggies or serve with stir fry. I love having a batch of this on hand so when we get take out I can just heat and serve with the veggies I order. Prepare it before the weekend so no cooking is even needed on a Saturday night.

We ended up ordering Chinese. Vegetable delight is always hit or miss so I ordered the garlic broccoli. This never fails to disappoint but of course broccoli is a touch high. Add a scoop of low pro fried rice and voila, it becomes a low protein meal. I almost always order summer rolls if they are an option on the menu. These might be my favorite food in the whole world. They are easy to make at home though with the tapioca or rice wrappers. Add any fresh veggies you like. The dipping sauce is key. I tend to go for a sweet and sour sauce.

Okay, let's get to the recipe. This fried rice recipe is super easy and pretty healthy. You can limit the quantity by cutting the cauliflower and rice in half. I love leftovers though and tend to bring them for work lunches so my portions are always large when cooking. It is also easy to play around with the ingredients. I love corn and peas in this recipe but they are both high. Pick and choose what you prefer. I will say that peas are excellent to add color, even if you only add one tablespoon. It is only 20 mg of phe (.5 grams of protein) for the peas so feel comfortable adding to the recipe.

Low Pro Fried Rice

Makes 6 servings: 56 mg of phe, 1.6 grams protein and 251 calories in each

2 cups riced cauliflower

2 cups low protein rice

1 cup water

1 medium yellow onion, chopped

2 cloves garlic, minced

1 tbsp coconut aminos

.5 teas salt

1 tbsp olive oil

1 tbsp sesame oil

.5 cup frozen carrots and corn

1 tbsp frozen peas (for color)

Chopped green onion for garnish (nutritional ingredients accounts for two tablespoons)

1. Rice the cauliflower in food processor. Chop the yellow onion.

2. Heat olive oil in fry pan on medium heat. Add onions and cook until translucent. Mix in garlic.

3. Once the garlic is fragrant, turn down the heat to low. Add the low protein rice, cauliflower rice and water. Mix until rice combination is evenly dispersed.

4. Add coconut aminos, salt, sesame oil, carrots, corn and peas. Mix, cover and let simmer on low, stirring every few minutes.

5. Cook about ten minutes or until fluid is completely absorbed.

6. Serve hot. Garnish with green onion and stir fried vegetables.