Recipe

Lunch

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Frozen Cauliflower Florets
, thawed gently (be careful not to cook it further)
Refined Coconut Oil
, (or a neutral oil, like vegetable oil)
Yellow Onions
, peeled and diced
Garlic Cloves
, peeled and minced
Dark Sesame Oil
, plus more as necessary by the half-teaspoonful
Tamari | Soy Sauce
, plus more to taste
Mirin Rice Wine
, (or try 1 teaspoon apple cider vinegar)
Frozen Carrot Slices
, frozen peas and chopped carrots
Green Onions
, chopped
Eggs
, lightly beaten

Low Carb Cauliflower Fried Rice

Total time: 20 min
Servings: 2
  • 24 oz. Frozen Cauliflower Florets, thawed gently (be careful not to cook it further)
  • 4 tbsp. Refined Coconut Oil, (or a neutral oil, like vegetable oil)
  • 1 Yellow Onions, peeled and diced
  • 2 Garlic Cloves, peeled and minced
  • 2 tsp. Dark Sesame Oil, plus more as necessary by the half-teaspoonful
  • 3 tbsp. Tamari | Soy Sauce, plus more to taste
  • 2 tbsp. Mirin Rice Wine, (or try 1 teaspoon apple cider vinegar)
  • 4 oz. Frozen Carrot Slices, frozen peas and chopped carrots
  • 2 Green Onions, chopped
  • 2 Eggs, lightly beaten
  • Place the thawed cauliflower in small batches in a food processor fitted with the steel blade. Pulse in short bursts just until it resembles grains of rice. Place the riced cauliflower in a tea towel or fine mesh nut milk bag, and squeeze until all of the water has been removed. Expect about 1 cup liquid total. Line a medium-size bowl with paper towels, place the riced, dried cauliflower in the bowl, and set it aside.
  • In a large, nonstick skillet or wok, heat the coconut oil over medium heat until rippling. Sauté the diced onion, stirring occasionally, until nearly translucent (about 4 minutes).
  • Add the garlic, and continue to sauté for another 2 minutes or until the garlic is fragrant and the onion is translucent.
  • Add the dried, riced cauliflower, then the sesame oil, tamari and mirin to the pan, and mix to combine. Add the frozen peas and carrots, and mix gently to combine.
  • Cook for another minute, or until the peas and carrots are defrosted. Add about 3/4 of the chopped scallions, and mix to combine.
  • Create a 4-inch space in the center of the pan by pushing the cauliflower mixture to the sides of the pan. Turn up the heat to medium-high and allow the cauliflower mixture to cook undisturbed for 2 minutes.
  • Add the beaten eggs to the center of the pan and, stirring occasionally, scramble the eggs. Add more sesame oil by the half-teaspoonful as necessary to cook the eggs. Mix the scrambled eggs into the rest of the fried rice.
  • Sprinkle the fried rice with the remaining chopped scallions and serve immediately.