Better than take out!
This recipe is super fast and is my answer to fast food on busy night. I always keep a bag of frozen peas and carrots on hand along with bags of cauliflower rice. I use coconut amino acids in place of a soy sauce and add some ginger (fresh or dried, which ever I have on hand).
Ideally, when I have time, I like to buy cauliflower on sale and then “rice”it and freeze it on my own. However, when I don’t have time I buy “riced” cauliflower in the frozen foods section at Trader Joe’s or Cost Co. On occasion, I have seen some “riced” cauliflower in the prepared foods area of the produce section of grocery stores.
- 1 head of cauliflower (or a bag of riced, frozen cauliflower)
- 3 eggs, whisked
- cubed carrots and peas, 1 lb frozen package
- 1 Tablespoon tamari soy sauce (gluten and grain-free; I use coconut aminos)
- coconut oil to cook with
- salt to taste
- Cut up the cauliflower into small florets so that they’ll fit into a food processor.
- Food process the cauliflower until it forms very small “rice”-like pieces. (you can skip steps 1 & 2 if you have a bag of frozen riced cauliflower)
- Add 2 tablespoons of coconut oil into a large pot. Add in the cauliflower and let it cook on a medium heat. Stir regularly to make sure it doesn’t burn!
- Add the package of carrots and peas to a pot of water and bring to a boil. Boil for around 5-10 minutes.
- Add in 2 tablespoons of coconut oil into a different skillet on medium heat and add in the 3 whisked eggs. Let the eggs cook a little bit before stirring it. Gently stir the eggs as if you’re making a scramble, but make sure the eggs don’t clump together too much.
- When the eggs are pretty solid, add the eggs to the cauliflower in the pot.
- Drain the carrots and peas and add to the cauliflower too.
- Add in 1 tablespoon of tamari soy sauce and salt to taste.
- Cook for 2-3 minutes more and serve.
Serves: 4 servings
Original recipe found here: Paleo Chinese Cauliflower Fried Rice