Recipe Ingredient

Low Carb Cauliflower Fried Rice

• 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.