I saw a great recipe on Pinterest yesterday for quinoa fried rice, so I thought why don’t I “Fit Chic LA” this recipe and make it Paleo friendly by using cauliflower.
You still get the same delicious taste, but now do not have the inflammation to go with it.
1 small head of cauliflower, separated in florets
2 large eggs
1 teaspoon of ginger
1 small onion, minced
1 teaspoon of Dijon mustard
1/2 cup of thinly sliced mushrooms
2 scallions, thinly sliced
1/2 cup of shredded carrots
2 tablespoons of chopped cilantro leaves
2 tablespoons of chopped basil
1 tablespoon of sesame oil
2 cloves of garlic
1 tablespoon of shredded coconut
1-2 tablespoons of tamari or gluten-free soy sauce
1 tablespoon of gluten-free thai peanut sauce
Dash of black pepper
Dash of crushed Red Pepper
Dice the cauliflower into small pieces and steam until soft throughout. Then mash (I use a potato masher) until it appears “rice like”.
In a small bowl whisk eggs and add pepper.
Place sesame oil, onion, mushrooms, carrots, and scallions in a large skillet over medium heat. Cook until veggies are slightly browned. Then add ginger, garlic, and cauliflower continue cooking until mixed throughout.
Next, add egg, coconut, soy sauce, peanut sauce, basil, cilantro, and Dijon. Mix and make sure you separate the egg into tiny pieces so you don’t get big chunks. Last add red pepper. Remove from heat, and stir once more.