45min prep: 24min cook: 21min
You can fool your guests into thinking they are really eating fried rice when actually it’s grain-free!Notes:
- Tamari can usually be found in the international foods aisle, near the soy sauce. If you can’t find tamari, regular soy sauce will work too.
Ingredients
Produce
- Carrots — 2
- Cauliflower — 1 Head
- Fresh Basil — 3 Tablespoons
- Fresh Cilantro — 3 Tablespoons
- Fresh Ginger, Cube — 1 Inch
- Garlic — 3 Cloves
- Green Beans — 1 1⁄2 Cups
- Green Onion — 1
- Onion — 1⁄2
- Red Bell Pepper — 1⁄2
Dairy & Eggs
- Eggs, Large — 2
Condiments, Oils & Dressings
- Coconut Oil — 4 Tablespoons
International
- Tamari, Gluten-Free — 3 Tablespoons
Beverages
- Water — 1 Tablespoon
Equipment
Appliances
- Food Processor
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Medium — 2
- Mixing Bowl, Small — 2
- Peeler
- Saute Pan, Large (12″ Or Larger)
- Whisk
Prep Steps
- Finely chop the onion. Place in a medium mixing bowl.
- Cut both ends off the pepper. Cut in half down the middle and remove the core and seeds. Finely chop, then add to the onion.
- Peel the carrots and cut into small dice. Add to the onion and pepper.
- Cut off the root ends of the green beans, then chop into a small dice to measure the indicated amount. Add to the bowl of veggies.
- Peel the cube of ginger, then mince. Place in a small bowl.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the ginger.
- Pick the basil leaves off the stems, then finely chop to measure the indicated amount. Place in another small bowl.
- Trim the cilantro leaves from the stems, then finely chop to measure the indicated amount. Add to the basil.
- Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount, then add to the basil and cilantro.
- Prepare a food processor with the blade attachment.
- Chop cauliflower into florets. Add the florets to your food processor and pulse until the cauliflower resembles rice. Do not overprocess. If you do, it will turn out mushy.
Cook Steps
- Heat coconut oil in a large saute pan over medium heat.
- Add onion, bell pepper, carrots and green beans. Cook, stirring often, until soft, about 5 minutes.
- Add ginger and garlic to the pan of veggies. Cook another minute. Remove veggies from heat and set aside. Save the pan.
- Whisk the eggs with water.
- Add more coconut oil to the skillet if you need to, and place over medium heat. Add the eggs and swirl around the pan in a thin layer. Cook the eggs like you would scrambled eggs, then add to the veggie mixture. Save the pan.
- Add more coconut oil to your large saute pan, and turn the heat to high.
- Add your riced cauliflower and cook about 1 minute.
- Add your veggie and egg mixture and tamari. Stir until well combined and heated through, then remove from heat.
- Garnish with chopped cilantro, basil and green onion.
- Transfer the cauliflower fried rice to a serving bowl or dinner plates. Ready to eat!