While shopping for ingredients to make this riceless fried rice, I locked eyes with a purse lipped, big-blue-eyed, chunky monkey baby who was staring me down with burning curiosity while slung around his mom’s flank. Babies stare at me a lot I’ve noticed. I can’t ever tell if it’s because we kinda look alike (you know, same hair, same person type thing), or maybe because I act like a turd and make faces at them when their moms aren’t looking. But when crossing my eyes and puffing my cheeks makes babies hiccup with gurgled laughter with their heavy heads swung back like little drunken nincompoops EVERY TIME, well. . .it’s kind of hard to resist the urge to do it every time you pass one. And then the biological cogs start turning and I wonder why I haven’t boarded the baby train yet.
Inevitably, I will then immediately be faced with some hellion toddler that leaves sticky pawprints in its wake and coughs in its mother’s open mouth (I’ve seen this, and as a germaphobe it still wakes me up at night in cold sweats), I remember one little thing: Kids are pretty gross, and I’m not sure I’m prepared for that level of gross just yet. And then I buy more Purell.
In the meantime, while I wait for my neuroses to clear up (they do clear up, don’t they?), I have my cooking. And I have this fried rice. But I don’t have rice, because rice doesn’t always treat me so well, so instead I make rice cauliflower. Which, in spite of its ability to create the most noxious of gasses, is a pretty excellent substitute in this recipe. Cauliflower rice is cauliflower that’s been pulsed through a food processor until rice-sized (though, admittedly I pulse to quinoa size for faster cooking) and then used in just about any recipe calling for rice.
Another substitution is using coconut aminos from Coconut Secret in place of soy sauce. Soy sauce, with its high probability of containing GMO soybeans (unless you happen to use special brands of artisanal, non-GMO, traditionally fermented soy sauce as the Chinese did centuries ago) as well as a whacked out level of sodium, is tasty, but rarely a healthy addition to any dish. Observe the differences:
- Soy Sauce: Made from ingredients such as wheat, soybeans, sodium benzoate (preservative), salt and aspergillis mold to help activate soy fermentation. Oh, and about 540mg of sodium per tablespoon.
– VS –
- Coconut aminos: Ingredients are aged organic coconut sap with sea salt. Sodium content is 200mg less than standard soy sauce at 340mg per tablespoon. Also? It’s mega delicious.
Wrap it all up with mushrooms, carrots, peppers and spices, and what you’ve got is the world’s most delicious batch of riceless veggie fried rice, and I swear to god won’t ever cough in your open mouth. What a win!
RICELESS VEGGIE FRIED RICE
Recipe: Riceless Veggie Fried Rice (Paleo, Whole30, SCD)
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
My rating 5 stars: ★★★★★ 1 review(s)
- 1 large head cauliflower
- 2 tbsp coconut oil
- 1 medium onion
- 2 carrots, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 tbsp ginger, grated
- 4 large eggs
- 1 tsp toasted sesame oil
- 4 tbsp coconut aminos (more depending on taste)
- 5 green onions – green part only, sliced
- Salt to taste
- Cut cauliflower head into florets and pulse in batches in a food processor until rice or quinoa sized, but do not over-pulse. Set aside.
- Heat coconut oil in a wok or a skillet with large sides over medium heat and sauté onion, carrots and green pepper until soft making sure not to brown them, about 8-10 minutes. Add garlic and ginger and sauté for 30 seconds.
- Add mushrooms and continue to sauté until mushrooms are cooked soft.
- Crack eggs into mixture and scramble until cooked.
- Add cauliflower, sesame oil and coconut oil to mixture and cook while stirring constantly.
- Cook cauliflower down until semi-soft, about 4-5 minutes, but do not overcook as it will begin to release moisture and may make the mixture semi-mushy. Remove from heat, mix in green onions and add salt to taste.