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Moroccan Cauliflower Fried Rice

Moroccan Cauliflower Fried Rice

Prep: 10 minutesCook: 15 minutesServes: 4


  • 2 large eggs
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 package (about 1¼ pounds) AFS® Cauliflower Fried Rice
  • 1 medium carrot, chopped
  • ½ medium white onion, chopped
  • 1 small zucchini, chopped
  • 1 teaspoon Moroccan seasoning blend
  • 1/3 cup golden raisins
  • ½ teaspoon orange zest
  • 1 tablespoon chopped fresh cilantro
  • ¼ cup toasted slivered almonds


  1. In small bowl, whisk eggs and ¼ teaspoon salt.
  2. In large skillet or wok, heat oil over medium-high heat. Add Cauliflower Fried Rice; cover and cook 4 minutes or until cauliflower starts to soften, stirring occasionally. Add carrot and onion; cook, uncovered, 3 minutes, stirring occasionally. Add zucchini; cook 2 minutes, stirring occasionally. Add Moroccan seasoning; cook 1 minute, stirring frequently.
  3. Move Cauliflower Fried Rice mixture to 1 side of skillet; add egg mixture to opposite side of skillet and cook 1 minute, undisturbed. With spatula, scramble egg and stir into vegetable mixture. Stir in raisins; cook 2 minutes. Stir in orange zest; cook 1 minute.
  4. Remove from heat; stir in cilantro. Sprinkle almonds over top.

Chef Tip

To toast almonds: In small skillet, cook almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently.

Note from the Dietitian

Cauliflower is an excellent source of vitamin C and lower in carbohydrate and calories than most rice. This recipe contains 14g fat (52% of total calories). Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.

Approximate nutritional values per serving

244 Calories, 14g Fat (2g Saturated), 93mg Cholesterol, 367mg Sodium, 25g Carbohydrates, 6g Fiber, 13g Sugars, 0g Added Sugars, 8g Protein

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