Anyone who is close to me knows that my family's fried rice recipe is my favorite comfort food. When I decided to try Whole30 for the month of August, I was determined to create an alternative, grain-free / soy-free version. While it's not the same as the traditional recipe, it is delicious and just as easy to make!
Prep time: 15 minutes Cooking time: 10 minutes
- 1 head of cauliflower
- 3 carrots
- 3 cloves of garlic
- 1/2 bunch of broccoli
- 4 button mushrooms
- 2 organic eggs
- 2 tablespoons of coconut oil
- 1 tablespoon toasted sesame oil
- 2-3 tablespoons coconut aminos (for the non-paleo version use soy sauce or tamari)
- Food Processor
- Dice the cauliflower into florets. Place in the food processor and blend until the pieces are small and resemble rice. If you don't have a food processor, chop the cauliflower into tiny pieces.
- Chop the garlic, broccoli, carrots, mushroom and onion. Set aside.
- In a medium pan, heat coconut oil and sesame oil on low heat.
- Place the cauliflower rice in the pan, stirring occasionally for 5 minutes.
- Adjust the heat to medium and add the carrots, broccoli, garlic, onion and coconut aminos. Stir and then cover for 5 minutes.
- Add in the mushroom and stir. Then add the 2 eggs, salt and pepper and a dash more of coconut aminos.
- Stir everything together, mixing the egg in. Keep stirring until the egg has cooked.
- Top with sesame seeds.