Turmeric Cauliflower Fried Rice

This Turmeric Cauliflower Fried Rice delivers all the savory, umami-packed satisfaction of your favorite takeout side without the points hit. Riced cauliflower stands in for white rice, soaking up golden turmeric, garlic, and ginger while staying light and low-carb. Peas and carrots add classic texture and color, while scrambled egg whites bring protein without extra saturated fat, keeping this dish friendly for WW's PersonalPoints program. A splash of low-sodium soy sauce and a drizzle of toasted sesame oil at the end give the dish that unmistakable restaurant flavor, while turmeric contributes warm color and anti-inflammatory benefits. The whole thing comes together in one pan in under 20 minutes, making it perfect for busy weeknights when you want a flavorful, better-for-you side dish to pair with grilled chicken, fish, or tofu. Because riced cauliflower and most of the vegetables here are zero points on WW, this recipe is incredibly flexible—you can double the batch for meal prep, swap in your favorite frozen veggie mix, or add a protein to make it a full meal. It's proof that healthy eating doesn't mean giving up the flavors you crave.

Ingredients

• 4 cupsriced cauliflower, fresh or frozen, thawed
• 1 cupegg whites, about 8 egg whites, lightly beaten
• 0.5 cupfrozen peas
• 0.5 cupcarrots, finely diced
• 0.25 cupyellow onion, finely diced
• 2 clovesgarlic, minced
• 1 teaspoonfresh ginger, grated
• 1 teaspoonground turmeric
• 2 tablespoonslow-sodium soy sauce
• 1 teaspoontoasted sesame oil
• olive oil cooking spray, or 1 tsp olive oil
• 2green onions, thinly sliced, for garnish
• to tasteblack pepper
• to tastesalt, optional, soy sauce is salty

Method

1. Finely dice the carrots and onion, mince the garlic, and grate the ginger; set aside.
2. In a small bowl, whisk the egg whites with a pinch of black pepper until slightly frothy.
3. Coat a large nonstick skillet or wok with olive oil cooking spray and heat over medium heat. Pour in the egg whites and scramble until just set, about 1-2 minutes, breaking into small curds with a spatula. 2:00
4. Transfer the scrambled egg whites to a plate and set aside.
5. Re-spray the skillet and add the diced onion and carrots. Saute until the onion is translucent and carrots begin to soften, about 3-4 minutes. 4:00
6. Add the garlic and ginger and saute until fragrant, about 30 seconds. 0:30
7. Stir in the riced cauliflower and ground turmeric, tossing to coat evenly and distribute the color.
8. Add the frozen peas and cook, stirring occasionally, until the cauliflower is tender and peas are heated through, about 4-5 minutes. 5:00
9. Fold the scrambled egg whites back into the skillet along with the low-sodium soy sauce and sesame oil, stirring to combine.
10. Season with black pepper and salt to taste, then remove from heat.
11. Garnish with sliced green onions and serve warm.