Veggie Fried "Rice"
A good bowl of veggie fried rice can cure just about anything. Ok, not really—but it sure makes everything seem better. Before making this paleo dish, I hadn't eaten "real" veggie fried rice in years. I used to feel sick as a pooch whenever I ate it, so I just stopped. It wasn't worth it. I'm grateful to have fried rice back in my life in a way that tastes and feels good. This recipe was inspired by "Pork Fried Cauliflower Rice" from Primal Blueprint: Quick & Easy Meals by Mark Sisson and Jennifer Meier.
Veggie Fried Rice
3 tablespoons toasted sesame oil, divided
1 medium white (or yellow) onion, diced in mini food processor
4 tablespoons coconut aminos
2-3 large garlic cloves, minced
5 medium carrots, peeled and sliced on the diagonal
1 large head of cauliflower, riced in a food processor
6 green onions, sliced (green and white parts)
2 cage-free brown eggs, beaten
1 cup frozen peas, thawed
Sea salt, to taste
Freshly ground black pepper, to taste
Preheat a large skillet over high heat and add 1 tablespoon of sesame oil. Add white onion and sauté for 2 minutes. Add coconut aminos, remaining 2 tablespoons of sesame oil, garlic, carrots and cauliflower and sauté for 10-15 minutes. Pour in the eggs and stir constantly for 1-2 minutes until they're fully cooked. Add the peas and green onion and cook for 1-2 minutes before serving.