Cauliflower Fried Rice Stir Fry! Low Carb Keto Vegetarian Meal! Budget Frugal Living Meal Prep

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I’m 92½ & I Tried Cauliflower Rice for the First Time! Easy $0.98 Low-Carb Vegetarian Stir Fry

Good morning, friends! It's Grandma Joan, and today I did something brand new in my kitchen—I cooked with cauliflower rice for the very first time!

I've kept hearing about cauliflower rice and thinking, How can cauliflower be rice? Well, I still don't know exactly how they came up with the name, but I decided it was time for this 92-and-a-half-year-old to give it a try!

My granddaughter was visiting and she's vegetarian, while Lucas is eating low carb and keto as part of his effort to eat healthier. So we decided to make something that would work for all of us: a low-carb, vegetarian cauliflower rice stir fry loaded with colorful vegetables and eggs.

And let me tell you, it turned out beautifully!

We used frozen cauliflower rice along with a deluxe stir-fry vegetable mix containing peppers, onions, broccoli, carrots, water chestnuts and baby corn. I also added some of my frozen peppers because, as I always say, you can never have too many peppers!

The trick with cauliflower rice, I learned, is to dry it out while you're cooking it. You don't want it to be wet and mushy. We cooked it slowly until it developed a little bit of a crust on the bottom, which helped give it a better texture and made it feel more like rice.

Then came the eggs!

We added four eggs for some extra protein and seasoned them with pepper. I didn't add salt because we were trying to keep things simple, but you can season your cauliflower rice stir fry however you like. Lucas said he would add some soy sauce for a little extra zing, and that's the wonderful thing about cooking—your kitchen, your rules!

When I finally tasted the cauliflower rice, I was pleasantly surprised. The cauliflower itself doesn't have a strong flavor, but that's actually part of what makes it useful. It's more like a vehicle for all those delicious vegetables and seasonings.

And goodness gracious, the vegetables were wonderful! They weren't cooked until they were mushy. They still had a little bite to them, so the whole dish tasted fresh and colorful.

Best of all, this meal was inexpensive!

The entire skillet cost about $4.92, and we figured it made five portions. That works out to approximately 98 cents per serving. And these weren't tiny portions either—they were healthy, filling bowls of vegetables, cauliflower rice and eggs.

At 92½, I still have plenty of new things to learn. Sometimes I have to concentrate a little harder on things that used to come naturally, and sometimes I struggle with something as simple as tying my apron sash. But you know what? I did it anyway.

That's something I want to remind all of you: Don't be afraid of new things. Try something different. If it doesn't work, you've learned something. And if it does work, goodness gracious—you may have discovered a new favorite!

This cauliflower rice stir fry was nutritious, delicious, low carb, Keto, vegetarian-friendly, and affordable. That's a pretty good combination in my book!

Thank you so much for being a subscriber, leaving kind comments and sharing your ideas with me. I really do listen to what you tell me. One of you even gave me the wonderful tip of putting a piece of cloth underneath my cutting board so it wouldn't wiggle around—and it works!

So here's to trying new foods, learning new tricks and enjoying whatever life puts in front of us.

Don't be afraid to try something new. Even at 92½!

Love,
Grandma Joan

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0:00 Exploring Cauliflower Rice for the First Time with Grandma Joan
2:04 Preparing the Stir-Fry Base with Grandma Joan
5:00 Adding Peppers and Onions to the Mix with Grandma Joan
14:33 Adding the Frozen Vegetable Medley with Grandma Joan
25:38 Incorporating Eggs for Protein with Grandma Joan
32:27 Breaking Down the Cost Per Serving with Grandma Joan
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