Who doesn’t love a good fried rice? Looking for a more nutrient-dense, lower-carb alternative to rice? You’re in luck because this is so tasty you’ll almost forget you aren’t having a bowl of good old Basmati Who is this for? My clients who have gut issues and some form of auto-immunity have benefited from minimising or eliminating grains, but everyone can benefit from reducing our grain footprint (or in this case, bellyprint) as they can be quite difficult to digest and inflammatory when eaten constantly.
Ingredients: (Makes 4-5 servings)
1 large cauliflower (cut into smaller pieces)
approx. 4-5 rashers bacon, diced
3-4 eggs, scrambled
1 onion, diced
3-4 garlic cloves, minced
1 thumb-sized piece of ginger, grated
2-3 cups chopped softer veggies (e.g. zucchini, broccoli, silverbeet, capsicum. If using carrot, make sure it’s grated)
2 Tbsp coconut oil
2 Tbsp wheat-free Tamari
1 Tbsp fish sauce
handful coriander leaves, chopped
generous pinch of sea salt
Pulse the cauliflower in the food processor until each piece is approximately the size of a grain of rice.
Heat coconut oil and bacon until crispy. Remove from pan.
Add the onion / garlic, and cook until softer (2-3 mins). Add larger chopped veggies (e.g. snow peas / zucchini / green beans / celery) and cook for 4-5 more minutes.
Add the fish sauce / ginger / wheat-free tamari and sea salt.
Add the chopped cauliflower, cook for 2 more minutes. Top with coriander. I added some chopped scrambled egg on top of this too
Tip: Combine with cooked quinoa if just cauliflower doesn’t give you the “rice” feel.
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