Recipe: Cauliflower Fried Rice

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I was inspired by Grain Free Foodies version of Cauliflower Fried Rice.  My hubby can’t have peppers and I didn’t have sesame oil, so I decided to improvise.  I am very happy with this modified version. My youngest son, who usually always made the Fried Rice around here doesn’t think it’s a very good substitute, but he’s not with us on GAPS and can still have rice!! So he’s not a very good judge.

Cauliflower Fried Rice

Cauliflower Fried Rice

  • coconut oil
  • 1 medium onion, chopped
  • 2 large carrots, diced
  • 3 green onions, sliced thinly
  • 1/2 large head of cauliflower, shredded
  • 1/2 cup peas
  • 3 eggs, lightly scrambled

Shred the cauliflower in a food processor. Alternatively, you can dice the cauliflower into small cubes (it’s just not exactly the same as when it’s more finely minced).

Heat 2 tablespoons coconut oil in a large cast iron skillet. Add the chopped medium onion and lightly saute for 2-3 minutes. Add the diced carrots and green onions. Continue cooking until the onion is translucent.  You may have to add more coconut oil, then add the cauliflower to the skillet. Stir frequently while it cooks. After 3 minutes, add 1/2 cup water, cover with a lid and allow to steam for five minutes.  Remove lid and continue to stir. Allow liquid to dissipate without the lid on.  Add the peas (I used frozen).  When the cauliflower no longer has liquid at the bottom, smooth the vegetables with the back of a spoon and pour on the scrambled eggs. Allow to set for about 30 seconds, then lift and turn gently so the eggs cook completely.

I also added pork cubes after this was completed.

I really want to try Grain Free Foodies version, because I love peppers but I will have to make it for myself sometime since my husband can’t eat them.

 

Recipe: Cauliflower Fried Rice
Author:
Recipe type: Cauliflower Fried Rice
Prep time:
Cook time:
Total time:
A variation of fried rice that is GAPS legal and paleo.
Ingredients
  • coconut oil
  • 1 medium onion, chopped
  • 2 large carrots, diced
  • 3 green onions, sliced thinly
  • ½ large head of cauliflower, shredded
  • ½ cup peas
  • 3 eggs, lightly scrambled
Instructions
  1. Shred the cauliflower in a food processor. Alternatively, you can dice the cauliflower into small cubes.
  2. Heat 2 tablespoons coconut oil in a large cast iron skillet.
  3. Add the chopped medium onion and lightly saute for 2-3 minutes.
  4. Add the diced carrots and green onions.
  5. Continue cooking until the onion is translucent.
  6. You may have to add more coconut oil, then add the cauliflower to the skillet.
  7. Stir frequently while it cooks.
  8. After 3 minutes, add ½ cup water, cover with a lid and allow to steam for five minutes. Remove lid and continue to stir.
  9. Allow liquid to dissipate without the lid on.
  10. Add the peas (I used frozen).
  11. When the cauliflower no longer has liquid at the bottom, smooth the vegetables with the back of a spoon and pour on the scrambled eggs.
  12. Allow to set for about 30 seconds, then lift and turn gently so the eggs cook completely.
  13. I also added pork cubes after this was completed.
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