This Filipino Sinangag style garlic cauliflower fried rice makes a delicious and tasty breakfast. It’s a great way to use up any leftover cauliflower rice.
Cauliflower rice is one of the simplest recipes in my collection. Growing up in a Filipino American family, I recall having white rice just about every day. Like most Filipinos, rice was also eaten for breakfast.
A popular rice dish that Filipinos cook for breakfast is sinangag which is simply the Tagalog word for fried rice. Filipino fried rice tends to be heavy on the garlic. A traditional sinangag is usually a mix of garlic, scrambled eggs, and rice.
I like to add meat like ham or bacon to my fried breakfast rice. Since I no longer eat white rice, I now make a garlic cauliflower fried rice instead. And, it’s a delicious low carb breakfast meal.
Fried rice was one of the foods my father taught me how to cook when I moved into my first apartment. I transferred to the University of Florida after graduating from a small two year community college near my hometown in Connecticut. Campus housing was not available so I was forced to find a place on my own.
Since I didn’t know anyone in the area, I got an apartment in Florida within walking distance to campus that provided a roommate matching service. I ended up getting great roommates, but we were all on different schedules so we rarely ate together.
Being a poor college student, I learned how to cook decent food on a very tight budget. I was lucky enough to get a full scholarship that covered all tuition plus a stipend for living expenses. Between the monthly stipend and the money I saved while waitressing back home during my first two years of college, I managed to live pretty well without having to work during my time at the University of Florida.
My father drove down to Florida with me to get me settled into my new home and then he flew back home a couple days later. He made sure I had my own rice cooker and then showed me how to cook fried rice the Filipino way.
The other simple dish my dad taught me to cook was chicken adobo. I ate a lot of rice and chicken those first few months in my first apartment.
So, this garlic cauliflower fried rice dish brings back memories of my college days when I first left home and had to take care of myself. I made a lot of simple dishes back then along with relying on box mixes and other processed foods.
My father gave me a good start, but the stress of taking difficult engineering courses eventually kicked in and I slowly moved away from the healthy foods that my father served back home. However, I did eat a lot of rice because it was so easy to make in the rice cooker.
When making rice, I always had leftovers and fried rice was my favorite way to use up any remaining rice the following day. I use low carb cauliflower now, and grating it with the food processor blade along with cooking it in the microwave makes it as simple as my rice cooker days.
My two year old daughter enjoys eating low carb cauliflower rice with me, but between the two of us, we can’t finish an entire head of cauliflower. This garlic cauliflower fried rice recipe is a wonderful way to use up the leftover cauliflower rice the next day.
Sinangag – Garlic Cauliflower Fried Rice
Heat olive oil over medium high heat in large skillet or wok.
Add garlic (and chopped onion if using) and cook until garlic begins to brown.
Stir cauliflower rice into oil and garlic, then push to the side.
Combine eggs and almond milk, then pour into the pan and cook scrambled.
Stir ham and scrambled eggs into the cauliflower rice.
Mix in soy sauce and stir over medium heat for a minute or two until all is well heated.
Makes 6 servings
Nutrition per serving: 131 calories, 10.5g fat, 383mg sodium, 4.1g carbs, 1.5g fiber, 2.6g net carbs, 6.4g protein