Hey everyone! It’s definitely been a while and I apologize about that. Life can get busy (especially with a toddler keeping you on your toes!) but I am here with an awesome new recipe I came up with on the fly last night! I’m excited to share this with you because….well, I really like it! It’s definitely something that I am going to make regularly on weeknights going forward. This is my spin on fried rice but using cauliflower rice. It’s full of flavor and is something the whole family can enjoy. The best part – it can be made Whole30 compliant! Enjoy!
Cauliflower Fried Rice
Makes 4-6 servings
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3-4 mushrooms (I used baby portabella), finely chopped
1 inch piece of peeled ginger, finely chopped
1 small onion, finely chopped
2-3 cloves of garlic, finely chopped
2-3 tablespoons of the oil of your choice (if you are on the Whole30 use olive oil, ghee, or coconut oil)
1 head of cauliflower
3 tablespoons of coconut aminos (Tamari or soy sauce if your aren’t on the Whole30)
1 cup of mung bean sprouts
½ cup of green onions, chopped
- In a large pan, heat oil of choice over medium heat. Sauté bell peppers, onion, mushrooms, ginger, garlic until soft – about 5 minutes – stirring occasionally.
- In a food processor, pulse cauliflower in a food processor until it resembles rice. Make sure to do this in batches so that the rice size is consistent. If you don’t own a food processor, you can grate the cauliflower on the over the large sized part of the grater.
- Stir in the cauliflower rice into the veggie mix. Add coconut aminos (or soy sauce) and mung bean sprouts. *Note – feel free to add more soy sauce to your taste.
- Continue to cook, stirring occasionally, for 15-20minutes or until the cauliflower is soft and coconut aminos/soy sauce has evaporated.
- Just before serving, stir in green onions.
This dish would be a great addition to Kabobs on the grill or stir in some diced cooked chicken to create Chicken Fried Rice! To make a more traditional fried rice, feel free to use finely diced carrots and peas (about ½ cup each) in place (or in addition) to the bell peppers and stir in 1 scrambled egg.