Making Asian food macro-friendly is almost too easy. It’s meat and veggies and some sauces. I have to get a little creative to maneuver around the sweet sauces sometimes, but on the whole, it’s a cake walk to macro-hack. We’ve done it with Chicken Teriyaki here and General Tso’s Chicken on the meal plan recently.
Making fried rice macro-friendly though? Now, that’s a different story. How do you macro-hack a grain-based side dish? You flip it to cauliflower, of course. 🙂 I’ve used this recipe twice in our meal plans because it’s soooo good AND tried it on my kids and non-macro muggles. 😉 It’s been a huge hit in every circumstance. And now that cauliflower rice is available in steamer bags, it’s about as quick and easy as they come.
I hope you’ll love it as much as we all have.
- 1 bag frozen riced cauliflower (or rice your own); Green Giant is my fave
- 1 bag frozen cauliflower w/ veggies (onions, peas, and carrots usually) (or rice your own and add mixed veggies); Green Giant here too
- 2 eggs (truth in advertising, I usually do 3 but macros are figured for 2 #meatheadproblems)
- 1-2 tbsp low sodium soy sauce
- 1 tsp ginger (I use the squeezy stuff from the produce section)
- to taste red pepper flakes or sriracha (optional, to desired heat preference)
- 1 tbsp butter
- Melt butter in pan.
- Add all ingredients to skillet on high heat. (no need to thaw or heat riced cauliflower)
- Cook until veggies are warm and eggs are cooked through.
As always, if you make it as-is, feel free to use my math in MFP: MacroEd Cauliflower Fried Rice
That’s it. Pretty simple, huh? Let me creep on your awesome kitchen creations by sharing pics with our hashtag #getmacroed.
All the best,
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