Scrambled Eggs with Cauliflower Rice is a quick and hearty breakfast that blends the classic flavors of Chinese cuisine with a creative twist. Using simple ingredients like eggs, chives, and cauliflower rice, you’ll have a delicious meal ready in just 15 minutes. It’s the perfect way to start your day with a burst of flavor and nutrition!
Budget Information
Total Recipe Cost: $6.00
Cost Per Serving: $3.00
Why This Recipe Works
This recipe is a culinary love letter to simplicity and flavor! By using fresh ingredients that are so accessible, you can create a dish that feels gourmet without breaking the bank or spending hours in the kitchen. Cauliflower rice not only adds a delightful texture but also lightens up the meal while packing in nutrients. Whether you’re preparing breakfast for four or just for yourself, this dish is as versatile as it is delicious!
Ingredients + Optional Substitutions
– 4 large eggs ($1.20)
– 1 cup cauliflower rice ($1.50)
– 2 tablespoons oil (vegetable or sesame) ($0.20)
– 1/2 cup green onions or chives, chopped ($0.70)
– Salt, to taste ($0.05)
– Pepper, to taste ($0.05)
– Optional: Soy sauce or tamari for serving ($0.30)
Step-by-Step Recipe Instructions
Step 1: Begin by heating half of the oil in a skillet or wok over medium-high heat. The moment the oil starts to shimmer, crack the four eggs directly into the pan. Use a spatula to gently break the yolks and stir them slightly as they cook. It’s a joy to watch those eggs transform from liquid to fluffy goodness! Cook until the eggs begin to set at the bottom, then scramble them by chopping them into smaller pieces. Remember, you’re aiming for soft curds here—don’t overcook them!
Step 2: Once the eggs are set but still slightly moist, it’s time to remove them from the heat. Transfer your scrambled eggs to a plate temporarily and let the flavors escape into the air. Trust me; that aroma alone will have your taste buds buzzing!
Step 3: In the same pan, add the remaining oil. Allow it to heat up for just a moment before tossing in the chopped green onions or chives. Stir-fry them for about 1 to 2 minutes until they become tender and fragrant. There’s something magical about the smell of sautéing chives that instantly transports you to a bustling street market in China! Return the eggs to the pan, season with a hint of salt, and give everything a gentle stir to combine.
Step 4: For the grand finale, serve your scrumptious scrambled eggs over a generous scoop of cauliflower rice. If you’d like a little extra zing, drizzle some soy sauce or tamari over the top. Now, dig in and savor every bite of these delightful flavors!
Nutritional Facts
Calories: 350
Protein: 20g
Carbohydrates: 14g
Total Fats: 25g
Saturated Fat: 5g
Fiber: 3g
Sugar: 2g
Sodium: 400mg
Storage and Reheating Tips
If you have leftovers (which is rare because it’s so delicious!), store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in a skillet over low heat, stirring gently until warmed through. Avoid the microwave if you can; it can make eggs rubbery, and we certainly don’t want that!
Serving Suggestions
This dish pairs beautifully with a side of fresh fruit or a light green salad, creating a balanced meal. Looking for a little crunch? Slice up some cucumber or radishes for added texture and color. You could also explore adding some hot sauce or chili flakes for an extra kick if you like it spicy!
Reader Tips or Helpful Notes
Feel free to get creative! This recipe is very forgiving; you can add other vegetables like bell peppers or even cooked shrimp for an added protein punch. And if you’re feeling adventurous, consider throwing in some spices like garlic powder or even a dash of curry powder for an unexpected twist!
Recipe FAQs
Q: Can I use fresh cauliflower instead of pre-packaged cauliflower rice?
A: Absolutely! Just chop the cauliflower into small florets and pulse in a food processor until it resembles rice grains.
Q: How do I make this dish dairy-free?
A: This recipe is naturally dairy-free, as it relies on eggs as the main protein source! Enjoy without worry if dairy isn’t your thing.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare this dish and store it in the refrigerator. Just reheat when you’re ready to eat, but for the best flavor, I recommend cooking it fresh when possible.
Q: What if I don’t have chives?
A: No problem! Green onions work wonderfully as a substitute. Just chop them up and enjoy their mild onion flavor.
Q: Can I make this recipe vegan?
A: For a vegan version, swap the eggs with silken tofu and season according to your taste. Stir-fry until the tofu is warmed through. Enjoy!
