I’ve said before that a big part of sticking to a nutrition regime is being able to replicate some of your favorite comfort foods. Funnily enough, the meal I made most often for myself in Dublin was fried rice. There’s something incredibly gratifying about cracking a fresh egg directly into a sizzling hot oiled pan and fluffing it around in your rice!
Tonight, I made this dish paleo style, using cauliflower that was processed into a fine rice with my Ninja mixer. When I make fried rice, I get rid of all my vegetable overflow…which seems to happen more often in summer. What’s so fabulous about this recipe is that it can be easily made Vegan by leaving out the shrimp and rice-fluffing egg. I’ve written a lot about plant-based diets and how supportive I am. I myself, choose to eat seafood and local, sustainable meats, but I think a TRUE ancestral diet is composed mostly of fruits, vegetables, nuts, and seeds….because that’s really what our ancestors ate.
Try this recipe and incorporate cauliflower rice the next time you’re planning on rice in any meal. You will be pleasantly surprised by how incredibly light and digestible it is compared to the VERY starchy white rice that we see most often. NOMNOM!
Paleo cauliflower fried “rice” (4 servings)
1. Chop and pan saute your veggies of choice in olive oil on medium-high heat. Like I said, I cull my vegetable population with this recipe, so tonight I threw in: carrots, cabbage, green onion and hot peppers from my CSA. I also threw in some frozen broccoli because I can’t have fried rice or hibachi without broccoli! For flavor, I add 2- 3 tablespoons of Coconut Aminos or Tamari (gluten free soy sauce) and one tablespoon Thai Kitchen green curry paste.
2. While your veggies are softening, chop your cauliflower into quarters and pull the florets off. Toss cauli florets into your food processor or blender and process until you have a fine grain. (You can eat it raw like this in salads or as a base to a chili/ curry.
3. Pull your veggies out of the pan and toss in your cauliflower rice. Turn the heat up to HIGH and crack in 2 farm fresh eggs. Immediately stir the egg whites and yellows into your rice and watch it fluff!!!
4. When the cauliflower rice is slightly golden (3-5 minutes), turn your heat back down to medium and toss in your veggies and fresh shrimp (or thawed if you choose to use frozen)
5. Let this mixture simmer until the shrimp are cooked, stirring regularly to prevent sticking and to incorporate all ingredients. For extra flavor, I grate fresh ginger and fresh garlic.
6. Garnish with green onions and TRY to eat this all with your chopsticks. I had to use a spoon 🙂