Cauliflower Fried "Rice"
This is the perfect side dish to our Beef and Broccoli, or as a meal by itself topped with an egg or with your favorite protein. It's a great way to cut carbs, but still get something that feels indulgent. With the fish sauce and coconut aminos it will taste just like your favorite from a take-out Chinese place. If you're not doing a Whole30, add some peas or snap peas to get some more color on your plate!
What You’ll Need:
1 medium head (about 24 oz) cauliflower, rinsed OR 1 bag trader joes riced cauliflower (defrost if frozen)
1 tbsp coconut oil
2 eggs
2 tbsp coconut aminos
1 tbsp fish sauce
pinch of salt
1/2 small onion, diced
1/2 cup shredded carrots
3 garlic cloves, minced
1 bunch green onions diced
1 tsp ginger, minced
2 slices sugar-gree bacon
What I Did:
Rice your cauliflower in the food processor, or let defrost.
Cook your bacon in a skillet and remove to a paper-towel lined plate. Leave the extra bacon grease in the pan.
Combine the eggs and salt in a small bowl and beat with a fork. Cook into scrambled eggs or am omelet. Remove to a cutting board and chop into thin strips.
Add coconut oil to bacon grease in pan if more oil is necessary. Add ginger, onions, garlic and cook until fragrant, about 30 seconds.
Add carrots and cook about 4 minutes until soft. Then add cauliflower, aminos and fish sauce. Press cauliflower into a sheet at the bottom of the sautee pan and allow to cook undisturbed for 5 minutes. This will help the cauliflower to brown. Stir, and cook for another 5 minutes without stirring. Add chopped egg, bacon and scallions.
Serve with salmon, beef and broccoli, or top with a fried egg!
