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Paleo Chinese Cauliflower Fried Rice Recipe

Paleo Chinese Cauliflower Fried Rice


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Cuisine: Chinese

Ingredients


Instructions

  1. Cut up the cauliflower into small florets so that they’ll fit into a food processor.
  2. Food process the cauliflower until it forms very small “rice”-like pieces.
  3. 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!
  4. Add the package of carrots and peas to a pot of water and bring to a boil. Boil for around 5-10 minutes.
  5. 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.
  6. When the eggs are pretty solid, add the eggs to the cauliflower in the pot.
  7. Drain the carrots and peas and add to the cauliflower too.
  8. Add in 1 tablespoon of tamari soy sauce and salt to taste.
  9. Cook for 2-3 minutes more and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Serving Size: 1-2 cups
  • Calories: 215
  • Sugar: 4 g
  • Fat: 17 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 8 g