Weight Watchers Recipes



  • 1 medium-sized cauliflower head
  • 2 tablespoons vegetable oil or sesame oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon ginger, grated (optional)
  • Salt and pepper to taste
  • Green onions, chopped, for garnish (optional)
  • Sesame seeds, for garnish (optional)


  1. Prepare the Cauliflower Rice:
    • Cut the cauliflower into florets and place them in a food processor. Pulse until it resembles the texture of rice.
  2. Cook the Cauliflower Rice:
    • Heat a large skillet or wok over medium heat. Add 1 tablespoon of oil.
    • Add the cauliflower rice to the skillet and stir-fry for 5-7 minutes, or until the cauliflower is tender but not mushy. Season with salt and pepper. Set aside.
  3. Prepare the Vegetables:
    • In the same skillet, add another tablespoon of oil.
    • Add the chopped onion, diced carrots, and frozen peas. Stir-fry for about 3-5 minutes until the vegetables are tender.
  4. Add Garlic and Eggs:
    • Push the vegetables to one side of the skillet. Add minced garlic to the other side and sauté for about 30 seconds.
    • Push the garlic to the side, pour the beaten eggs into the skillet, and scramble them until just cooked.
  5. Combine Everything:
    • Mix the cooked cauliflower rice with the vegetables and eggs in the skillet.
  6. Season with Soy Sauce and Ginger:
    • Drizzle low-sodium soy sauce over the cauliflower mixture. Add grated ginger if desired. Stir well to combine.
  7. Adjust Seasoning:
    • Taste and adjust the seasoning with salt, pepper, or additional soy sauce as needed.
  8. Garnish and Serve:
    • Garnish with chopped green onions and sesame seeds if desired.
  9. Serve Warm:
    • Serve your cauliflower fried rice warm as a delicious and low-carb alternative to traditional fried rice.

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