Cauliflower Fried Rice

By Dr. Eric Berg DC

Cauliflower has so many purposes to the ketogenic community.  It can be used as a substitute for rice.  You can either grind it up in a blender/food processor or it's becoming more popular that you might be able to find it in the frozen food aisle at your local market. 

Cauliflower Fried Rice

TOTAL TIME: 25 minutes

SERVES: 1

INGREDIENTS:

Cauliflower - 1 cup

Coconut Oil - 1 tablespoon

Garlic - 1 tablespoon - fresh/minced - about 4-5 cloves

Carrots - 1/4 cup - diced - you can add as much vegetables as you'd like to this recipe

Onions - 1/4 cup - diced

Scallions - 2 each - for ganish

Coconut Aminos or Non-GMO (Organic) Soy Sauce - 2 tablespoons

DIRECTIONS:

1.  In a food processor or blender, grind down cauliflower.  You will definitely find that you can take the cauliflower "too far" and turn it into mush.  The best way to avoid doing this is to do very small batches.  Mince garlic.  Chop veggies.

2.  Melt down coconut oil in a pan on medium heat.  Add garlic and onions.  Making sure that the pan does not get hot is very important.  Garlic burns easily.  When your garlic starts bubbling, you can even remove your pan from the heat and let it simmer for a few seconds and then lower the heat of your burner.  Cook garlic and onions on low for about 5 minutes without letting it burn. 

3.  Add carrots.  Cook for 2-3 minutes. 

4.  Add cauliflower.  Cook on medium, while stirring occasionally.  The purpose of this step is to somewhat "dry out" the cauliflower.

5.  Add coconut aminos or soy sauce.  Garnish with sesame seed and scallions.

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