I just adore fried rice. Years ago when I was bartendering (yes ... I did that too!), I would grab a pint from the local greasy Chinese place on the way home and eat just that for dinner.
It was also a staple for any Chinese meal I ever made. And I say "was" because I've recently recommitted to a 95% (never perfect) Paleo plan to lose some more weight.
I so missed my fried rice. Until I came upon this recipe.
I used the already-prepped I found in Whole Foods ... it makes this prep so much quicker. But below are also instructions for making rice out of cauliflower.
OK ... I won't lie to you. It's not EXACTLY like my old passion food ... being cauliflower it IS texturally more crispy-crunchy. But it DOES have all the flavor.
Because you use all the same ingredients ... Gluten Free soy sauce, egg, fresh ginger and garlic, toasted sesame oil ... yadda yadda.
But you don't have to use all those ingredients ... make it to your liking. I even threw in some BBQ pork that I made and froze last week for a main dish.
And served it with Paleo Indian Butter Chicken for another meal. As well as a super organic filet mignon I received in my ButcherBox box this month.
So you CAN have your rice ... even on a Paleo diet. Not keen on zoodles though ... still looking for a spaghetti substitute. But eat this up right now ... FOR REAL!
AuthorJill PlaceI LOVE, LOVE, LOVE fried rice. This is not EXACTLY like my old passion food ... being cauliflower it IS texturally more crispy-crunchy. But it DOES have all the flavor ... and all the ingredients.
Grate the cauliflower in a food processor fitted with a grating disc. Alternately, grate on the large holes of a box or handheld grater. Set aside (skip this step if using "ready to cook" cauliflower)
Heat 2 tsp. oil or ghee in a large (10 to 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate or bowl and set aside. Wipe the pan clean.
Add 3 Tbsp. of oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower and cook, stirring often, about 3 to 4 minutes.
Add the soy sauce, red pepper flakes, sugar, and 1/4 tsp. salt. Cook a minute or so, stirring often, until the mixture is coated with soy sauce; taste and add more if needed
Add the peas and carrots and continue to cook until the "rice" is tender-crisp and the vegetables are warmed through.
Stir in the rice vinegar, sesame oil, dark green scallions, nuts and meat (if using) and eggs. Taste and adjust seasoning. Serve hot.
Ingredients
Directions
Grate the cauliflower in a food processor fitted with a grating disc. Alternately, grate on the large holes of a box or handheld grater. Set aside (skip this step if using "ready to cook" cauliflower)
Heat 2 tsp. oil or ghee in a large (10 to 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate or bowl and set aside. Wipe the pan clean.
Add 3 Tbsp. of oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower and cook, stirring often, about 3 to 4 minutes.
Add the soy sauce, red pepper flakes, sugar, and 1/4 tsp. salt. Cook a minute or so, stirring often, until the mixture is coated with soy sauce; taste and add more if needed
Add the peas and carrots and continue to cook until the "rice" is tender-crisp and the vegetables are warmed through.
Stir in the rice vinegar, sesame oil, dark green scallions, nuts and meat (if using) and eggs. Taste and adjust seasoning. Serve hot.
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