LINDY’S BEST CAULIFLOWER FRIED RICE EVER!

PREP TIME: 5-10 minutes

COOK TIME: 15 minutes

Servings: 4

Low Carb, Keto, & Paleo Friendly

INGREDIENTS
  • 2 Tbls avocado oil, butter or ghee
  • 12 ounces riced cauliflower (fresh or frozen; I use Trader Joe’s frozen)
  • 3 large or 6 small green onion, sliced white & green separated
  • ¼ cup organic carrots diced (optional); multi colored carrots make the dish look better & add more nutrition
  • 2 – 3 cloves garlic crushed
  • 1 large pastured egg, beaten
  • 2 Tbls gluten-free Tamari soy sauce (or to taste)
  • 1 – 2 tsp sesame oil
DIRECTIONS
  1. In a large skillet or wok, heat oil, butter or ghee.
  2. Add carrots and riced cauliflower. Cook, stirring occasionally, until veggies begin to soften—about 4 – 6 minutes.
  3. Stir in white part of green onions. Cook until veggies are tender—about 2 – 3 minutes.
  4. Add garlic and cook for 1 minute.
  5. Pour in the egg and mix together with veggies. Cook, stirring frequently, until egg is scrambled—1 to 2 minutes.
  6. Stir in the Tamari soy sauce, green part of the onions and the sesame oil. Adjust seasonings to taste.

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