I was making this before I even turned paleo. For some reason, in the months before my transition, I had essentially given up all pasta and rice–opting for zucchini and cauliflower instead. This is one of the first paleo recipes I’ve ever made and it’s really, really, reeeeeaaallllyyyyy good. Trust me. I’m almost a doctor… Not really… Nor in the medical sense. Oh well.
This is a great recipe to use any leftover chicken that you may have lying around in your fridge. This is also a great way to use up some veggies you don’t know what to do with, or that are about to go bad. You can add just about any veggie you want to this and it will work. Consider mine guidelines, use your imagination. Add or swap veggies according to your taste.
Paleo Fried “Rice” (makes about 4-6 servings)
- 1 Cauliflower, floretted (for direction on how to floret your cauliflower, please see my cauliflower mash post and just follow the first couple directions. Link is here)
- A couple cloves of garlic, minced
- 1 bell pepper, diced
- About 4-6 mushrooms, sliced
- 2 carrots, grated
- 1 whole baby bok choy, sliced
- About 1/4 c. frozen broccoli florets
- A few stems of green onion, chopped
- Some fresh ginger, peeled
- Leftover Chicken, or rotisserie chicken (about 1-2 cups)
- 2 eggs, scrambled and set aside
- About 1 Tbsp of your fat of choice
- Seasonings to taste: Coconut Aminos or Gluten-Free Dark Tamari Soy Sauce (Not technically paleo, but it is gluten-free, and I’m personally ok with using a few Tablespoons here and there), ground ginger, garlic powder, onion powder, chile powder, pepper
- Cilantro, chopped
I got tired just typing that.
Ok, step one: Clean, trim, wash and floret your cauliflower. Place it in a veggie steamer and let it cook while you prep the other ingredients. *Note: Don’t overcook. Once a fork can go through it, it’s done. Take it off the heat.
Wash and prep your veggies. I often chop, dice, mince, then throw everything in one giant mixing bowl.
In a large pan, heat your fat of choice and add your veggies. You may choose to add some of your dry seasonings.
At this point, your cauliflower is probably thoroughly done. Transfer it to a mixing bowl (I used the one that just had all the freshly chopped veggies in it). Grab a potato masher and use it to break your cauliflower florets into rice-like pieces. You can also use a food processor for this. Just don’t accidentally turn it into a mash.
When you’re done, it should look like rice (kinda)!
As your veggies continue to saute, add some of your coconut aminos or [gluten-free] soy sauce. Allow it to reduce slightly.
Add your cauliflower “rice” to the pan and stir.
Check for seasonings. Add more as necessary. At this point, you can add your chicken and scrambled eggs.
Mix again, make sure all your ingredients are heated through. I like to top mine with fresh cilantro, though you can even fold some into the batch just before serving.
Enjoy!! Dinner’s done! Oh, and leftovers are great, too!
Also, expect some practical posts in the next week–like how to pack a paleo lunch, planning, prepping, etc.