PORK FRIED CAULIFLOWER RICE
Time in the Kitchen: 15 minutes
Servings: 2-3 (macronutrient profile based on 3 servings)
3 tablespoons sesame or coconut oil (coconut oil will give the dish coconut flavor)
1 white or yellow onion, thinly sliced
¾ pound meat, raw or already cooked, cut into small pieces
4 tablespoons tamari
1 garlic clove, finely chopped
1 small head of cauliflower, grated in a food processor
2 eggs, beaten
1 cup frozen peas
4 scallions, roughly chopped
Fried cauliflower rice is the perfect dish when you have leftover meat in the fridge, either raw or already cooked. Pork, chicken, steak, shrimp...all
will blend right in with the simple flavors of garlic and tamari. This fried cauliflower rice cooks so quickly, you'll never miss take-out fried rice again.
Heat a wok or skillet over high heat and add 1 tablespoon of oil. Add onion and sauté until it starts to brown, about 2 minutes.
Add the meat and 1 tablespoon of tamari. Sauté 2-3 minutes (or longer if raw meat needs more time) then add the remaining oil, the garlic and
the cauliflower. Sauté 2-3 minutes.
Add the eggs and remaining tamari. Stir constantly as the egg cooks, then add peas and chopped scallions. Cook just a minute or two more.
Macronutrient Profile (perserving)