Cauliflower Thai Fried Rice Paleo With Beef Chicken And Shri Recipes

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 CHICKEN FRIED RICE (30 MIN!)

Steps:

• Remove the cauliflower leaves and stems. Push the cauliflower florets into a running food processor, with a grating attachment to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
• In a large saute pan over medium heat, heat one tablespoon of butter. Once hot add the chicken pieces and season with salt and pepper. Saute until cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and set aside.
• Return the pan to medium-high heat and add the remaining butter. Add the onion, garlic, and carrots. Saute for 4-5 minutes, until the onions are translucent and the carrots have softened up a bit. Add the peas and saute for one more minute.
• Whisk the eggs in a small bowl and push the veggies to the edge of the pan. Add the eggs in the center and cook until barely scrambled.
• Add the cauliflower and chicken, and saute for 5 more minutes, until the cauliflower is soft but not mushy.
• Remove from the heat and add in the coconut aminos, sesame oil, and chopped green onions. Season with more salt and pepper to taste.

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.

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.

CHICKEN CAULIFLOWER "FRIED RICE"

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
• Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
• As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

KETO CAULIFLOWER FRIED RICE RECIPE

Steps:

• Rice the cauliflower: Remove the cauliflower leaves and stems. (Cut off as much of the stems as you can.) Push the cauliflower florets into a running food processor with a grating attachment, to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
• Saute the veggies: In a large saute pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. Saute for about 8-10 minutes, until the onions are translucent and just starting to brown.
• Cook the eggs: Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper. When the onion is done enough, push the veggies to one side of the skillet. (If the pan is dry, you can melt in more butter.) Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.
• Stir fry the cauliflower: Push everything to the side again and add the remaining tablespoon of butter to the pan. Once it melts, increase heat to medium-high, immediately add the cauliflower, and stir everything together to coat. Season with sea salt and black pepper. Stir fry for about 5 minutes, until the cauliflower is soft, but not mushy.
• Finishing flavors: Remove from heat. Stir in the coconut aminos, sesame oil, and chopped green onions.

PALEO CAULIFLOWER RICE

Steps:

• Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
• Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.