Easy Asian Fried Cauli-Rice {Paleo, Gluten-free, Grain-free, Vegetarian}


It is Friday night of a long week (which week is not long, really?) and it is cold in "currently-not-so-sunny' Florida...record cold. Really? I am thinking that I need a refund after moving here. But that is another story.

On an evening like this, I really need to keep it simple. Simple is good. Easy is preferred. Fast is a bonus. Anything that goes with my "just-throw-it-all-together-and-stir" mantra is good.

So here is a great healthy option for you: my EASY ASIAN FRIED CAULI-RICE meets all of the above criteria. And more, such as lots of vegetables and fiber and healthy fats and vitamins. Best of all, it is full of flavor!

Did you know the many health benefits of eating cauliflower?

  • Cancer-fighting cruciferous vegetable,

  • Anti-inflammatory and antioxidant-rich, and may boost both heart and brain health,

  • Very high in vitamin C, vitamin K, beta-carotene, and many essential minerals,

  • Supports healthy digestion and detoxification.

My recipe uses only 6 ingredients that I suggest you have on hand in your well-stocked pantry and freezer at ALL times, and it takes only 10 minutes to prepare.

EASY ASIAN FRIED CAULI-RICE (GLUTEN-FREE, GRAIN-FREE, PALEO, VEGETARIAN)

Yields 2-3 servings

Ingredients:

1 Tablespoon toasted sesame oil

1 to 1.5 lbs frozen/fresh riced cauliflower (I get it at Costco and use 1/3-1/2 bag at a time)

2 Tablespoons coconut aminos (for soy-free) or organic tamari

1 organic egg (omit for egg-free)

Spices: fresh or powdered ginger, garlic and sea salt, to taste

Optional add-in vegetables: sugar snap peas, carrot slices, bean sprouts, boy choy, peas.

Preparation on stovetop:

  1. Heat sesame oil on medium in large stainless steel pan.

  2. Add riced cauliflower and sauté for about 5 minutes.

  3. Add coconut aminos and spices and stir. Sauté for another 1-2 minutes.

  4. Stir contents of pan to one side of the pan and crack egg into empty space in pan. Stir vigorously until it resembles scrambled eggs, then mix it with the cauliflower in the pan.

  5. Season to taste. Serve as a side dish or add you choice of protein (sautéed shrimp, grilled chicken, cooked ground turkey or beef). For a vegetarian option, add some avocado slices for extra fat.

  6. Refrigerate leftovers in glass container for up to 3 days.

Enjoy!

Stay happy and healthy,

Eva

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