Egg fried rice was one of the first meals I ever learnt to cook so it is only fitting that I still make it - albeit in a Paleo incarnation.
As with any fried rice the meat can be substituted with whatever cooked meat is to hand.
Or if using uncooked meat then cook this first in the pan before any veg goes in the pan. Likewise, any random array of vegetables can be included - just cut them into even size pieces so everything cooks at the same time and it looks prettier. Put them in the pan in the order of cooking time i.e. harder veg like carrots should go in earlier than say leafy veg like cabbage. There are no hard and fast rules regarding quantities - whatever goes!
A wok works best for this but any large skillet will do.
Versatile, cost effective and quick to prepare - a standby lazy weekday meal!
Egg Fried Cauli-Rice
Gluten-free, Grain-free, Dairy-free, Nut-free, Refined Sugar-free
Ingredients:
1 head of cauliflower, blitzed into rice size grains in a food processor
1 1/2 cup leftover pulled pork, cut into cubes
1 leek, washed, halved lengthways and sliced
2 spring onions, diced
1/2 bell pepper, diced
1 inch root ginger, finely chopped
1 chilli, finely chopped
2 cup sprouts, quartered
4 stems asparagus, chopped
1/2 cup fresh stock (I used leftover pork stock from slow cooking the pulled pork)
2 eggs, beaten
2 tbsp coconut oil
Coconut aminos or tamari
Salt and pepper to taste
Instructions:
1. Heat coconut oil in a large wok or skillet over a medium to high heat.
2. Add the leeks, chilli and ginger, stirring frequently and cook for a few minutes.
3. Add the peppers and cook for a couple of minutes.
4. Add the sprouts and asparagus, stir through and then pour in the stock to create some steam to speed up the cooking. Continue to stir while cooking until most of the stock has evaporated and the sprouts have softened.
5. Add the spring onions - stirring through, then toss in the pork, warming it through.
6. Make a well in the middle of the pan and pour in the egg, letting it set briefly and scramble before mixing through with rest of the pan ingredients (this way you retain the little yellow chunks of egg rather than a general eggy coating on everything).
7. Add the cauliflower and combine everything - cauliflower cooks very quickly in such tiny pieces.
8. Season with a dash of coconut aminos or tamari and salt and pepper to taste.
9. Serve immediately with a few coriander leaves on to garnish or a sprinkle of sesame seeds.
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| Egg Fried Cauli-Rice jazzed up with Sliced Avocado and Cucumber and a 'P'aleo drizzle of sirracha |
As with any fried rice the meat can be substituted with whatever cooked meat is to hand.
Or if using uncooked meat then cook this first in the pan before any veg goes in the pan. Likewise, any random array of vegetables can be included - just cut them into even size pieces so everything cooks at the same time and it looks prettier. Put them in the pan in the order of cooking time i.e. harder veg like carrots should go in earlier than say leafy veg like cabbage. There are no hard and fast rules regarding quantities - whatever goes!
A wok works best for this but any large skillet will do.
Versatile, cost effective and quick to prepare - a standby lazy weekday meal!
Egg Fried Cauli-Rice
Gluten-free, Grain-free, Dairy-free, Nut-free, Refined Sugar-free
Ingredients:
1 head of cauliflower, blitzed into rice size grains in a food processor
1 1/2 cup leftover pulled pork, cut into cubes
1 leek, washed, halved lengthways and sliced
2 spring onions, diced
1/2 bell pepper, diced
1 inch root ginger, finely chopped
1 chilli, finely chopped
2 cup sprouts, quartered
4 stems asparagus, chopped
1/2 cup fresh stock (I used leftover pork stock from slow cooking the pulled pork)
2 eggs, beaten
2 tbsp coconut oil
Coconut aminos or tamari
Salt and pepper to taste
Instructions:
1. Heat coconut oil in a large wok or skillet over a medium to high heat.
2. Add the leeks, chilli and ginger, stirring frequently and cook for a few minutes.
3. Add the peppers and cook for a couple of minutes.
4. Add the sprouts and asparagus, stir through and then pour in the stock to create some steam to speed up the cooking. Continue to stir while cooking until most of the stock has evaporated and the sprouts have softened.
5. Add the spring onions - stirring through, then toss in the pork, warming it through.
6. Make a well in the middle of the pan and pour in the egg, letting it set briefly and scramble before mixing through with rest of the pan ingredients (this way you retain the little yellow chunks of egg rather than a general eggy coating on everything).
7. Add the cauliflower and combine everything - cauliflower cooks very quickly in such tiny pieces.
8. Season with a dash of coconut aminos or tamari and salt and pepper to taste.
9. Serve immediately with a few coriander leaves on to garnish or a sprinkle of sesame seeds.
 |
| A few chunks of fresh pineapple brings a sharply sweet dimension |
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