Overall, one could argue that eating grain-free is relatively simple, but that doesn’t mean that it’s always fun. Especially when you find yourself repeating the same go-to protein and greens on Friday night when all you really want to do is ring up the local takeout for some classic comfort food in little white boxes that pair well with the Netflix binge you’re about to indulge in.
A quick and healthy alternative to takeout
My Cauliflower Fried Rice is the perfect grain-free alternative to classic restaurant-style fried rice. It also happens to be super flexible for Paleo, Keto, SIBO, and Whole30 diets making it a much healthier option than traditional takeout.
Did I mention it’s quick? This Cauliflower Fried Rice is likely to hit your coffee table faster than you can queue up the latest episode of Jessica Jones. Ok, maybe not. But it’s quick.
This recipe allows for an easy soy sauce swap, depending on your dietary preference. If you’re strict Paleo, I suggest Coconut Aminos, which is usually made from two simple ingredients: coconut tree sap and sea salt. Though it doesn’t mimic the flavor of soy sauce exactly, it does add the awesome salty and umami flavors that one expects of soy sauce. If you aren’t strictly soy-free, but you need to stay wheat-free, Gluten-Free Tamari is the way to go to match that classic flavor. This sauce is made from Organic, non-GMO soybeans, salt, water, and alcohol.
Many brands of sriracha also contain ingredients that are not Paleo-friendly. PaleoChef makes a great Paleo sriracha that I’ve found on Amazon and at Whole Foods. I find that the heat of this sriracha is not quite as high as a traditional sriracha, but it provides a good amount of flavor when making a swap.
Have you ever riced a cauliflower?: 4 ways to make it happen, fast
- Food processor: This will produce the most rice-like shape and it’s what I opt for most of the time. Chuck the pesky leaves and separate the florets and stem into chunks that can fit down your food processor chute (this is the one I use). Process with the shredder attachment. Marvel at how awesome your cauliflower rice making skills are.
- Blender: Chuck the pesky leaves and separate the florets and stem into manageable chunks. Toss them in your blender. Pulse a few times until cauliflower breaks down. Be careful not to over-pulse or you will get cauliflower that is a better fit for cauliflower mash (which is also delicious) instead of cauliflower fried rice.
- Grater: The works similarly to the food processor with grater attachment, except you get to take on the role of the food processor. Utilize the larger grate reserved for cheese shreds and get that elbow working (this is the one I use). Curse for the next week every time you encounter a remainder piece of cauliflower stuck to something in your kitchen.
- Store: Scream (to no one in general) “I aint got time for that!” and buy pre-riced cauliflower, now available in most grocery stores. Enjoy having one less dish to clean.
- 1/2 lb bacon, chopped (I like 1/8 inch perpendicular slices)
- 1 1/2 lbs steak, diced (I prefer New York or sirloin)
- 6 tbsp coconut aminos (for fully Paleo) or Tamari (for GF)
- 2 tsp sesame oil
- 2 tsp sriracha (PaleoChef makes a Paleo version)
- 2 tsp garlic oil (or 2 fresh cloves, minced)
- 1 tbsp avocado oil
- 1 tbsp fresh ginger, minced
- 1 cup green onion, chopped
- 12 oz frozen peas and carrot mix (about 1 2/3 cups)
- 3 large eggs, whisked
- 1 large cauliflower, riced (about 6 cups)
- In a medium bowl, combine diced steak with coconut aminos, sesame oil, sriracha, garlic oil. Reserve to the side to marinate while you cook the bacon.
- In a large, deep saute pan over medium-high heat cook bacon until crisp. Drain excess grease and reserve bacon to the side for later.
- In the same saute pan, add avocado oil and ginger. Sautee until aromatic, about 1 minute.
- Add marinated steak to the skillet, including any additional marinade from the bowl. Sautee about 5-7 minutes or until meat is cooked through.
- Lower heat to medium. Add green onions and sautee with steak for about 1 minute. Then add frozen peas and carrots mix. It’s important that you cook the peas and carrots through before adding the cauliflower rice as they put off a fair amount of liquid that you’ll want to cook down prior to adding the cauliflower rice.
- Once the peas and carrots are cooked through, add the cauliflower rice to the meat and veggie mixture followed by the reserved bacon.
- Make a well in the center of the rice mixture, add whisked eggs and allow to cook without stirring for about a minute, then mix thoroughly with rice mixture until cooked through. Combine thoroughly until cauliflower rice is cooked through and warm, about 3-5 minutes.
- Serve cauliflower fried rice warm with additional chopped green onion, if desired.
- Serving Size: 1 portion
- Calories: 571
- Sugar: 5 g
- Sodium: 1015 mg
- Fat: 37 g
- Saturated Fat: 12 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 43 g
- Cholesterol: 206 mg