Cauliflower Thai Fried Rice Paleo With Beef Chicken And Shri Recipes

THAI FRIED RICED CAULIFLOWER

Steps:

• Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
• Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
• Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
• Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

PALEO CAULIFLOWER FRIED RICE

Steps:

• Either grate the cauliflower or pulse it in your food processor to make the cauliflower rice.
• Heat 2 teaspoons of the oil in a large, non-stick frying pan over medium-high heat. Add the light parts of the green onions, the garlic, and ginger. Let them cook for 2 minutes. Add the cauliflower rice, diced carrots, coco aminos or soy sauce, and chili flakes and cook for 5 minutes, stirring often.
• Add the peas and sesame oil to the pan and continue to cook until the vegetables are soft and the peas are warm.
• Push the vegetables to the sides of the pan and pour the remaining teaspoon of oil into the center and let it warm. Pour the eggs into the pan and scramble them. Once they are cooked stir them into the cauliflower rice. Sea salt to taste and stir in the remaining green onions, cashews, and sesame seeds.

CAULIFLOWER FRIED "RICE" (PALEO)

Steps:

• In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes).
• Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes.
• Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.
• Enjoy adding in your favorite protein and veg. Possible add-ins: broccoli, cabbage, bok choy, water chestnuts, chicken, and shrimp!

CAULIFLOWER THAI FRIED RICE (PALEO) WITH BEEF, CHICKEN, AND SHRI

Steps:

• In separate bowls, marinate the steak, chicken, shrimp in 1 tablespoon each of sesame seed oil, coconut aminos, tamari, and red pepper flakes. Marinate for at least 1 hour.
• For the Rice: Use food processor or chop the cauliflower by hand until reduced to rice-size grains. Sauté chopped onion in olive oil until onions are about done, add garlic and continue to cook until onions are soft/opaque. Add chopped cauliflower and stir fry for 2 or 3 minutes--do not cook until soft, but you don't want a raw cauliflower taste either. Remove from heat. This is the basic rice recipe and can be used any time a dish calls for rice.
• Slice up the green onion heads, and coarse shop the green stems, put in separate piles.
• In a bowl, scramble the eggs and add to hot pan with a bit of oil. Season with salt, pepper, pepper flakes and cook until a flat round "pancake." Remove and slice into strips.
• In a tablespoon of oil, stir fry the beef and chicken separately and remove from heat.
• Assemble all the ingredients near by so once you start putting it all together you don't have to stop. You should have cooked beef, cooked chicken, raw shrimp, sliced onion heads, chopped stems, carrots strips, fried egg strips, and cauliflower rice (pre cooked). You should also have 1 tablespoon each of coconut aminos, tamari, fish sauce, and Thai chilies (or any other hot chili like ghost or habanero).
• Heat 3 tbl of olive oil, add thai chilies and toss for 1 minute Add the shrimp and stir fry until cooked. Add carrots and stir fry for 1 minute. Add green onion tops and stir for 30 more seconds. Add beef and chicken and the remaining coconut aminos, tamari, and fish sauce. Toss until warmed, then add the cauliflower rice. Toss until coated and warmed, then add the green onion stems. Toss for a minute more and remove.
• To plate: Put generous pile in center of plate, place 4 tomato wedges around the pile all "pointing" to the center. Surround the pile with 5 or 6 sliced cucumbers. For an added garnish, I take a left over, 3 inch piece of green onion stem, slice one end lengthwise, about half way--you end up with a stalk with frayed ends and place it on top. Place a lime wedge or two on the plate as well.