Cauliflower Fried ‘Rice’

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I have always loved Asian takeout, in fact there was a small family owned and operated Asain takeout place about ten minutes from my childhood home. It’s safe to say we would frequent the joint. This is an homage to their fried rice in my mind, although it could represent fried rice from any local spot. The ingredients are almost all the same as the original, minus the actual rice. Here we swap it out for cauliflower ‘rice’, a much more gut friendly choice.   

Cauliflower Fried ‘Rice’

Serves 4 
Prep: 20 min
Cooking:15 min 
Total: 35 min 
Intermediate
Ingredients: 
4 Cups of cauliflower, frozen (riced) 
1 Cup peas, frozen  
½ Cup matchbox or shredded carrots
4 Eggs, whisked 
2 Cups mushrooms, diced  
4 Cloves of garlic 
⅛ Cup coconut aminos (SCD legal version see below)
2 tsp. sesame oil 
2 Tbsp. olive oil 
2 Tbsp. ginger, fresh and grated 
2 Green onions, sliced  
Salt, TT 
Black pepper, TT 

Method of Prep:

  1. Gather and prep ingredients. Start by making the SCD legal coconut aminos. I like making a big batch so I can easily add it in recipes. 
  2. In a small saucepan add 1 1/2  cups of beef bone broth, 1/4 aged balsamic vinegar, 1 Tbsp. apple cider vinegar, 2 Tbsp. honey, 1/2 tsp ginger (fresh or powdered), and 1/2 tsp salt.
  3.  Bring to a boil, then reduce to a simmer until it has reduced by half, about 15-20 minutes. 
  4. Allow to cool, and store in the refrigerator for up to a month. This version is more gelatinous than regular coconut aminos, but I find it incorporates easier and keeps longer this way. However, if you want it to be thinner you can use beef stock instead of bone broth. 
  5. Now we are ready to make the ‘rice’. Heat a large sauté pan over medium high heat. Add olive oil, garlic, ginger, and peas.
  6. Cook until peas are mostly thawed; just a few minutes.
  7. Add mushrooms and sauté for 3-4 minutes.
  8. Add carrots and cook through, only a minute or two.
  9. While vegetables are cooking, microwave your frozen riced cauliflower according to instructions.
  10. Once carrots are cooked through add coconut aminos, sesame oil, cauliflower rice, salt, and pepper. Brown the cauliflower rice for a few minutes to get rid of extra liquid.
  11. Next, make a large well in the middle of the pan. Pour whisked eggs into well.
  12. Start to stir around with a spatula once the eggs start to cook. Scrabble the eggs in the well until cooked. Stir to distribute evenly throughout fried ‘rice’.
  13. Taste and adjust seasonings as needed. Garnish with green onions.                                           

                                        

Nutrition Facts:
Calories- 279
Carbs- 25.4 g
Protein- 12.5 g
Fat- 14 g