Description
This easy to make vegetable dish tastes like Chinese take-out and gives you the satisfaction of eating rice but it’s high in nutrients and low glycemic. It makes you feel strong and energized.
Ingredients
Scale
- One medium head cauliflower, about 2 pounds or (5 cups riced)
- 3–4 tablespoons gluten free soy sauce
- 1 teaspoon coconut sugar
- 1 teaspoon rice vinegar or apple cider vinegar
- ¼ teaspoon Celtic sea salt
- 2 tablespoons coconut oil or avocado oil
- 1 cup chopped scallions, light and green parts separated
- ¼ teaspoon red pepper flakes
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 cup carrots, chopped into small cubes (or frozen peas and carrots)
- 1 ¼ cups frozen peas (or 2¼ cups frozen peas and carrots)
- 2 pastured eggs, beaten (optional)
- 1 teaspoon Asian toasted sesame oil
- Sesame seeds for garnish (optional)
Instructions
- Put the cauliflower in a food processor and pulse until you get rice size pieces. Put into a bowl. Alternatively, grate on the large holes of box or hand-held grater. Set aside. Or buy cauliflower already riced.
- Mix 3 tablespoons soy sauce, coconut sugar, vinegar and salt in a small bowl.
- Heat oil in a large sauté pan over medium-low heat.
- Add the light scallions, red pepper flakes, garlic, ginger and cook, stirring often, until softened but not browned, 1 to 2 minutes.
- Add carrots (fresh). Cook on medium heat stirring often, for about 3 minutes.
- Add the cauliflower. Sauté on medium-high 3 minutes while stirring until cauliflower is no longer raw. Don’t let it get too soft.
- Rinse the frozen peas (and frozen carrots) under hot water to defrost. Add to the cauliflower mixture and continue cooking until the cauliflower “rice” is tender-crisp and the peas are warmed through, 1-2 minutes.
- Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked then mix into the ‘rice’.
- Stir in the soy sauce mixture, 1 teaspoon sesame oil and dark green scallions.
- Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary).
Notes
If you’re vegan leave out the egg. You can add sauteed tofu if you like.
- Prep Time: 10
- Cook Time: 5
- Category: Vegetable
- Cuisine: Asian Paleo, Vegan-Option, Gluten Free