Cauliflower Fried Rice
1 head cauliflower (or one bag frozen cauliflower), grated into rice-like texture
3-4 Tbs. toasted sesame oil
2 Tbs. organic apple cider vinegar
1 onion, diced
1 small head organic broccoli, cut (or 1/2 bag frozen broccoli)
1 organic red bell pepper, diced
1 carrot, sliced
1 tsp. sea salt (to taste)
4 eggs, scrambled
Grate the cauliflower into a rice-like texture (with a food-processor, it takes about 30 seconds). Heat the sesame oil in a large skillet over medium heat. Add the cauliflower and saute until the cauliflower begins to brown slightly.
Add the apple cider vinegar and the onion; cook until the onion begins to soften.
Add the broccoli, bell pepper, carrot, and salt and heat through. When the vegetables are about done, add the green onion (to taste). Move your ingredients to one side of your skillet and add some more sesame oil or ghee/butter. Allow to melt, then add in 4 eggs. Season with salt and scramble. When they are nearly cooked, but still soft and slightly moist, mix all ingredients together and remove from heat.
Photo on the left is cauliflower fried rice served with orange chicken. On the right is the finished cauliflower fried rice by itself. This is one of my favorite GAPS recipes (and it doesn’t leave you hungry at hour later 🙂 )