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CAULIFLOWER FRIED RICE
(Paleo, AIP, Vegan, Low Carb)
A super easy cauliflower fried rice recipe from scratch – done in less than 30 minutes, even if you only have a grater and no food processor or a bag of frozen cauliflower rice from the grocery store!
*Add chopped chicken for” chicken fried rice”
By Karrie Billets, Functional Nutrition Coach
INGREDIENTS
- 1 small head cauliflower or 2-3 cups cauliflower rice
- 2 Tbsp. coconut aminos
- 2 Tbsp. avocado oil
- 1 carrot, chopped or 1/2 cup frozen chopped carrots
- 1/2 cup frozen peas
- 2 eggs-omit if on the AIP elimination Diet or vegan
- 3 garlic cloves, minced
- 2 scallions, thinly chopped
- toasted sesame oil
INSTRUCTIONS
1.Grate the cauliflower or put it in your food processor to make your rice. Or use frozen from a bag
- Chop the onion and carrot, and mince garlic. In a large non-stick skillet, heat 1 tbsp. oil and lightly scramble the two eggs.
- Once they’re almost done, add the garlic and sauté until fragrant.
- Mix in your cauliflower rice, combine well. Let cook for about 2 minutes. Add the other tbsp. of oil and the coconut aminos.
- Cook for 3-4 minutes, stirring well, so that all the cauliflower gets covered with the sauce. I actually needed to add some salt to taste, but I was using coconut aminos, so do taste your cauliflower at the end of the 3 minutes.
- Lastly, stir in the carrots, peas, and the scallions and cook for 2-3 more minutes. Add a tsp. of toasted sesame oil (optional). Add extra coconut aminos to your taste.
