PALEO CAULIFLOWER FRIED RICE
Fried rice is yet another one of those dishes that you can easily adjust to fit your taste. You can add more vegetables and/or spices, and you can add chicken, shrimp, pork or other proteins to make it a complete meal. I actually like cauliflower fried rice better than the real thing. Yes I said it. Better than the real thing.
I find I get the best results with this dish when I cook the ingredients separately, and then combine them all together at the end. If you try cooking everything in one pan your cauliflower can come out a bit mushy, and nobody wants mushy cauli-rice. It may take a few extra minutes, but in the end it is worth it.
As you can see in the picture, I added peas to the fried rice. Some people have negative reactions to peas or other legumes, so leave them out if you like (it will still taste just as great with or without them)!
I find I get the best results with this dish when I cook the ingredients separately, and then combine them all together at the end. If you try cooking everything in one pan your cauliflower can come out a bit mushy, and nobody wants mushy cauli-rice. It may take a few extra minutes, but in the end it is worth it.
As you can see in the picture, I added peas to the fried rice. Some people have negative reactions to peas or other legumes, so leave them out if you like (it will still taste just as great with or without them)!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Cauliflower Fried RicePrep time: 10 mins Cook time: 15 mins Servings: 6
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Ingredients:
- 1 head of cauliflower (about 2 pounds)
- 3 Tbsp. lard/bacon fat or tallow, divided
- 4 medium sized carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup green peas (optional)
- 4 large eggs, whisked
- 6 Tbsp. coconut aminos
- 1/2 tsp. sesame oil
- 1/2 tsp. fish sauce
- Sea salt and ground pepper, to taste
Equipment:
- Chef knife
- Cutting board
- Vegetable peeler
- Food processor or blender
- Large skillet
- Large bowl
- Measuring cups and spoons
- Stirring spoon
Directions:
1. Chop the cauliflower into florets. Working in batches, place a few florets into the food processor or blender and pulse 2 or 3 times or until rice sized pieces are formed (try not to over-blend - bigger pieces are better than mush!). Place in a large mixing bowl and continue until all of the cauliflower is riced. Wrap the riced cauliflower in a few paper towels and wring out any excess moisture, then return to the mixing bowl.
2. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to melt. Add the onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.
3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, then transfer the contents of the pan to the bowl with the vegetables and set aside.
4. Next add the remaining 1 Tbsp. of lard/bacon fat or tallow to the pan and allow to evenly coat the bottom and to get very hot. Add the riced cauliflower to the pan and toss. Cook for about 5-7 minutes, stirring only every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, coconut aminos, fish sauce and stir to combine. Remove from heat and add additional salt and pepper to taste. Serve and enjoy!
- 1 head of cauliflower (about 2 pounds)
- 3 Tbsp. lard/bacon fat or tallow, divided
- 4 medium sized carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup green peas (optional)
- 4 large eggs, whisked
- 6 Tbsp. coconut aminos
- 1/2 tsp. sesame oil
- 1/2 tsp. fish sauce
- Sea salt and ground pepper, to taste
Equipment:
- Chef knife
- Cutting board
- Vegetable peeler
- Food processor or blender
- Large skillet
- Large bowl
- Measuring cups and spoons
- Stirring spoon
Directions:
1. Chop the cauliflower into florets. Working in batches, place a few florets into the food processor or blender and pulse 2 or 3 times or until rice sized pieces are formed (try not to over-blend - bigger pieces are better than mush!). Place in a large mixing bowl and continue until all of the cauliflower is riced. Wrap the riced cauliflower in a few paper towels and wring out any excess moisture, then return to the mixing bowl.
2. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to melt. Add the onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.
3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, then transfer the contents of the pan to the bowl with the vegetables and set aside.
4. Next add the remaining 1 Tbsp. of lard/bacon fat or tallow to the pan and allow to evenly coat the bottom and to get very hot. Add the riced cauliflower to the pan and toss. Cook for about 5-7 minutes, stirring only every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, coconut aminos, fish sauce and stir to combine. Remove from heat and add additional salt and pepper to taste. Serve and enjoy!
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