Amy’s Hippy "Fried" Rice

"Fried" rice with pork, shrimp, caulirice, and brown rice

One of my originals, and I’ve made it a variety of ways through the years, and everyone always loves it. The best thing is that you can use whatever ground protein you want - ground pork, chicken, beef, or turkey – or even shrimp if you want.

You can also use white or brown rice instead of cauliflower, or an even mixture of rice and cauliflower rice, or just cauliflower rice, or even just rice.

Great for weekly meal planning and can be a side dish or a main dish – your choice!

INGREDIENTS

• 1 package of frozen cauliflower rice (or if making from scratch, one medium head of cauliflower)

• 1-2 cups brown or white rice, or amount as desired, cooked (if you want to add rice)

• 1 lb. of ground pork, beef or chicken, if using meat

• 1 tsp sesame oil, if desired for added flavor

• 1 tbsp extra virgin olive oil (EVOO)

• 1 medium onion, chopped

• 2 large eggs

• 1 cup frozen peas and carrots (or more if desired)

• 4 garlic cloves, minced

• 1 bundle of green onions, green and white parts, diced

• 1 red pepper, sliced or diced, if you want

• ¼ cup Coconut Aminos or Low Sodium Soy sauce, used to taste

• 2 tbsp Garlic powder

• Sea salt and pepper to taste

• Sesame seeds, for serving, optional

• Chopped green onions, for serving

DIRECTIONS

If making cauliflower rice from scratch:

1. Remove the core from the cauliflower and let it dry completely.

2. Coarsely chop into florets, then place half in a food processor.

3. Pulse until small, the texture of rice or couscous. Set aside and repeat with the remaining cauliflower.

If using white or brown rice instead of cauliflower or to add to the cauliflower rice: make the amount of rice as desired in a separate pan; for this recipe I make enough for 4 servings (generally 2 cups of rice)

If making with ground meat: make ground meat and set aside in a separate bowl

1. Heat a large sauté pan or wok over medium heat.

2. Add olive oil and cook eggs scrambled, season with salt, set aside in a small bowl.

3. In the same large sauté pan, add sesame oil and sauté onions, scallions, peas and carrots, peppers, and minced garlic, about 3-4 min or until everything is soft and onions are translucent. Raise the heat to medium-high.

4. Add frozen or chopped cauliflower “rice” to the veggies in the saute pan along with coconut aminos (or soy sauce), to taste.

5. Mix, cover, and cook approximately 8-10 minutes, stirring frequently, until cauliflower is slightly crispy on the outside but tender on the inside.

6. If using rice: Add cooked rice to the pan along with coconut aminos (or soy sauce), to taste and mix well.

7. If using meat: Add your cooked ground meat to the pan, mix well.

8. Add scrambled eggs and mix everything all together, add more coconut aminos (or soy sauce) as desired, and continue to mix until all is well incorporated.

9. If you want your “rice” to be a little crispier, turn up the heat to high and cook for about 5-10 more minutes, stirring occasionally.

10. Add more coconut aminos or soy sauce if you want; remove from heat.

11. If desired, sprinkle on some sesame seeds and chopped green onions before serving.