My Favorite Cauliflower Fried Rice
Want some fried rice without the RICE? Ha, funny joke. But in all serious, use finely grated cauliflower to achieve the same goal. Fill it with veggies, a great sauce, a few eggs + tons of fresh cilantro + scallions. It's a good one....plus it's Paleo friendly.
Pass the hot sauce + extra fresh herbs....grab your chopsticks. Let's eat.
AND did you know that most grocery stores sell the cauliflower grated? Yes, you can find it the produce aisle along with the frozen section. So much easier + less clean up.
Cauliflower Fried Rice
1 tablespoon coconut oil or olive oil
2 tablespoons sesame oil
1/2 yellow onion, small diced
3 carrots, small diced
2-3 celery stalks, small diced
6-8 oz, mixed mushrooms, sliced
24 oz. cauliflower rice
3 garlic cloves, chopped
1 large pinch of each salt + pepper
1 heaping tablespoons gluten free hoisin sauce
4 tablespoons coconut aminos
1 tablespoon tamari
1 teaspoon red pepper flakes
1 inch fresh ginger, finely chopped
3 scallions, chopped
1 bunch fresh cilantro, roughly chopped
Heat a large skillet up over medium high heat with both of the oils. When the pan is warm, add in the diced onions, carrots, celery + mushrooms. Sautee until they are softened + browned - around 4 minutes.
Add in the cauliflower rice, garlic, salt + pepper. Mix to combine + sauté for another 4 minute. Stir occasionally to evening cook everything together.
Make a well in the center of the vegetable mixture. Drop the eggs into the center of the well. Mix around using a wooden spoon or spatula to scramble + combine with the vegetables. Cook until the eggs are fully incorporated + cooked.
Turn the heat to low. Add in the hoisin sauce, coconut aminos, tamari, red pepper flakes, ginger, scallions + cilantro. Toss everything together.
Serve + Enjoy!