Paleo Fried Rice
Finding a paleo fried rice at your local Chinese take-away shop is tough (or pretty much doesn’t exist). This recipe is a great side dish, or add some stir-fried chicken or beef to make it a complete meal.
- A head of cauliflower
- 4 eggs, whisked
- 2 carrots, diced
- 1 capsicum, diced
- 1 cup of peas (this up to you and if you define peas as being paleo)
- 1 clove of garlic, sliced
- 2 tsp. Chinese five spice
- 2 tbsp. coconut oil
- 2 tbsp. tamari or coconut aminos
- Celtic sea salt and white pepper to taste
- Break the cauliflower into a food processor and blitz until it forms pieces of ‘rice’.
- In a wok, add half of the coconut oil, garlic and cauliflower. Cook on a medium heat until the cauliflower is tender. Be careful not to burn it or the garlic.
- Add the diced carrots, capsicum and peas to the cauliflower. Mix to combine.
- In a fry pan, add the other half of the coconut oil. Over a medium heat, pour in the whisked eggs. Now this next part is up to you: with the eggs, you can either cook an omelette and then place slices of it in the ‘fried rice’ or you can cook scrambled eggs and mix it through with the carrots, peas and capsicum.
- Add the Chinese five spice, salt, pepper and tamari or coconut aminos to the cauliflower rice and mix. Serve.