Paleo Fried Rice

Recently, our friends, Matt and Audry, visited Thailand and brought us home a cookbook, Rawfully Good: Living Flavours of Southeast Asia. A recipe I saw in this book gave me the inspiration I needed for this cauliflower Fried Rice!  I'm starting to think of cauliflower as the miracle vegetable.  

The beauty of this dish is not only it's ease, but versatility. While I recommend you try my combo, if there's one veggie or another that you don't care for, sub it for something else or double up another. You can also choose to leave off the meat and/or egg.

While I grew up eating Chinese food, you wouldn't typically find me with a bowl of fried rice. Really I was just too involved with orange chicken and crab rangoons to even give it a once over. I know now that I was severely under appreciating the dish. Cauliflower has given me the opportunity to give fried rice the love it truly deserves. Please, do the same.

PS - You all may notice now that there are social sharing buttons on the side of my site. This is to make it easy for you to save your favorite recipes. I've also teamed up with Yummly to form a Personally Paleo publishers page. Use the "Yum" button on the left to easily add your favorite dishes to your own recipe box! 


Paleo Fried Rice

Time: 15-20 mins
Yields: 4-6 servings

Ingredients:
2 med. heads worth of cauliflower rice
1 cup each: carrot (shredded), mushrooms & green beans (diced)
3 tsp minced garlic
2-3 tbs coconut oil
⅓-½ cup coconut aminos
1 ½ tsp ground ginger
1 tbs cilantro
½ tbs basil
1-1 ½ lb chicken*
3 eggs*
chopped scallions*

*Optional
Steps:
  1. In medium sauce pan, melt 1 tbs coconut oil. Dice your chicken and toss it the pan until cooked through. Remove with slotted spoon and set aside when done.
  2. While chicken is cooking, melt oil in large wok or skillet on med-high heat.Toss in green beans and allow to cook for 5 minutes before adding in mushroom, carrot and garlic. Continue to cook for another 5-10 until they begin to soften slightly.
  3. Going back to your original medium pan, be sure there is still some oil left in it or add more. Then, crack the eggs directly into it and quickly scramble with a spoon. You can use this same spoon to break up the egg into smaller bits for your dish. When done, remove from heat.
  4. Add cauliflower rice into your large wok. Stir fry for 4-5 minutes. Mix in the aminos, ginger, cilantro and basil and cook for another few minutes. Add additional aminos if desired.
  5. Toss in your egg and chicken and mix well. Serve topped with a scallion garnish.