Starting January and there’s been a glut of Whole30, Paleo, Keto, compliant posts all over Instagram. I tend to not give in to the pressure of clean eating at the beginning of the year (I rather do that through the year) but this recipe has been a staple for a while. Its simple, customizable, packed with vegetables and so easy to make, I also really like eating it with this Black Pepper Chicken.
I’ve been on the Cauliflower ‘rice’ bandwagon for a while and all I can say is its pretty legit. I’m still hooked and it tastes pretty darn good if cooked just right. I’ve tried several variations of cauliflower rice but this one is always a winner. The best part about this one is that it could also be a ‘clean your fridge’ kind of a recipe. Throw in whatever vegetables you have on hand and it still tastes amazing! For this recipe I used a bag of frozen ‘riced’ cauliflower, blanched broccoli florets, mushrooms, scallions, red pepper, and two eggs.
For the sauce I used rice vinegar, coconut aminos (can use soy sauce), toasted sesame oil, homemade chili sauce (store bought works well too) and fresh garlic.
First mix all ingredients for the sauce and scramble the eggs with salt-pepper and set it aside.
Heat oil in the same pan that was used to scramble the eggs, add all the vegetables and then the cauliflower rice. Cook for about 5-7 minutes on medium heat.
Then add the sauce mixture, scrambled eggs and sea salt and cook for another 5 minutes. You could cook it for a bit longer but I don’t like the ‘rice’ al dente versus it being mushy.
- 1.5 Cups riced cauliflower
- 1 Cup blanched broccoli florets (cut into small pieces)
- 1/2 Red pepper (cut into small pieces)
- 3 Button mushrooms (cut into small pieces)
- 3-4 Chopped scallions
- 2 Eggs
- 1 Tbsp ghee or coconut oil
- Salt to taste
- Ground black pepper to taste
- 1 Tbsp chili sauce
- 1 Tsp white wine vinegar
- 1 Tsp toasted sesame oil
- 1.5 Tbsp coconut aminos (or soy sauce)
- 1 Finely chopped clove of garlic
- Mix all the ingredients for the sauce and set it aside.
- Scramble two eggs with salt and pepper and set it aside.
- Heat ghee in a pan on medium flame and all the vegetables except for cauliflower rice and cook for 2 minutes.
- Add riced cauliflower and cook for 5 minutes.
- Add the scrambled eggs and sauce mixture, mix and cook for another 5 minutes.
- Add more salt and ground black pepper if required.
- Top with chopped scallion greens and serve hot.
- Experiment with other vegetables such as carrots, finely sliced brussel sprouts or cabbage.
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