Cauliflower Fried Rice
Another dish easily made paleo with one of my favorite clean eating essentials; organic riced cauliflower! It was made to be a healthy/grain-free version of the Chinese dish fried rice. The fried rice was made in large quantities to avoid waste/unused produce and feeds a large family or makes leftovers for days.
Servings: 6
Ingredients
- 2 tablespoons organic olive oil divided
- 16 oz package organic baby carrots sliced
- 1 large sweet onion diced
- 4 garlic cloves minced
- 6 cups (2 - 12 oz bags) frozen organic riced cauliflower thawed in fridge overnight
- 2 eggs (omit for AIP)
- 2 cups cooked diced boneless/skinless chicken breast
- 1 pkg 16 oz organic peas, thawed in fridge overnight (omit for keto, Whole30, AIP)
- Fresh lime juice, sea salt, and coconut aminos (If you live near a Trader Joe's, please grab your coconut aminos there, its so cheap compared to everywhere else)
- Fresh cilantro
- Green onions sliced
Instructions
- Heat 1 tablespoon olive oil in a large frying pan. Sauté carrots until cooked, about 8-10 mins. Remove to a separate container.
- Heat remaining olive oil in the large frying pan. Add onion and garlic and sauté for 2-3 minutes or until soft. Mix in cauliflower rice and sauté until hot, about 2-3 additional minutes.
- Beat eggs and add into cauliflower rice. Sauté until solid.
- Add chicken and peas and cook another couple mins until hot. Mix in sautéed carrots.
- Flavor with lime juice (I used a couple tablespoons), coconut aminos (I used almost ½ cup), sesame oil (I used 1 tablespoon) and sea salt (I used 1 teaspoon) to taste. Garnish with fresh cilantro and green onions and serve.