This twist on my recipe for cauliflower fried rice has me feeling all the feels.
I needed a side dish for my coconut chicken tenders and figured what paired better with coconut than mango? I am a huge fan of pineapple in fried rice so I figured mango would be amazing as well. And I was right.
I have said it before and I will say it again. I am completely blown away that I can substitute CAULIFLOWER for rice and not even miss the carbs. When making a cauliflower rice dish of any kind I prefer to use the store bought pre-riced cauliflower rather than making my own in a food processor just because the rice pieces are a bit larger and work better in a dish like this. I get mine in the freezer section of Trader Joe’s but I have seen it at Whole Foods as well.
Since I follow the Portion Fix nutrition plan I always try to break down my recipes to what the container count is per serving. The amounts don’t break down perfectly compared to the containers but I shared the breakdown in the notes on the recipe…use your best judgement when checking off what containers you used and remember, it’s not about being exact and having to count every morsel you put into your mouth. It is about having a healthy relationship with food, a general sense of portion control, and focusing on clean, wholesome, non-processed ingredients!
If you need help when it comes to nutrition (and/or fitness) let’s chat! Comment on this post or fill out this form and I will reach out to you directly!
Mango Cauliflower Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients
- 2 teaspoons of coconut oil, divided
- ½ cup of scallions, green and white parts
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- ½ cup carrots, diced
- 1 egg
- 1 12oz bag of frozen cauliflower rice (1.5 cups fresh if you make your own)
- 1 mango, diced
- 2 tablespoons low sodium soy sauce (or liquid aminos)
- 1 tablespoon sesame oil
Directions
- Heat 1 teaspoon of coconut oil over a medium heat. Add the scallions and sauté for 2 minutes.
- Add the minced garlic, ginger, and carrots. Sauté for 3-4 minutes.
- Move the veggies to one side of the pan and crack the egg on the other side. Gently scramble the eggs using a spatula. As the eggs start to scramble and are no longer liquid start to incorporate them in with the veggies on the other side of the pan.
- Remove the veggies and egg mixture from the pan.
- Heat the remaining 1 teaspoon of coconut oil in the pan over a medium heat. Add the cauliflower rice and sauté for 3 minutes.
- Add the cooked veggies and egg mixture back to the pan. Add the mango.
- Add the soy sauce and sesame oil.
- Sauté for an additional minute or two until the sauces are evenly distributed and everything is warmed through
Notes
(Approximate) Portion Fix container counts per serving: 0.75 green, 0.25 purple, 0.125 red, 1.25 spoons
Break out your favorite pair of chop sticks and dig in!
Emily J. Goodman 
