We are a little bit in love with cauliflower rice in our house right now. It is quick, easy, and cheap to make in large quantities, and easy to re-heat in a pan, which makes it a big winner because we don’t have a microwave. We aren’t against microwaves or anything, we just… never got around to getting one. I am always tempted to come home from Target with the Hello Kitty microwave, though. I mean, it’s pink!
I also am loving cauliflower fried “rice” right now because, like my Southwestern Chicken Soup recipe, it is another meal where you basically just add whatever the heck you need to get rid of in your veggie drawer. So take this recipe as a starting ground, and then add whatever the heck else you want. I’ve also found that this recipe is a great vehicle for all those weird old half-empty bags of frozen veggie medleys that you bought once and used for one night before remembering why you never buy frozen veggies. You know who you are.
Paleo Basil Fried “Rice”
Time to prepare: 25 minutes
Makes 4-6 meal-sized servings
- 1 large-but-not-enormous head of cauliflower
- Coconut oil or butter for cooking
- Gluten-free soy sauce or coconut aminos
- Fish sauce (make sure the one you buy has no added sugar or weird chemicals)
- 1 tsp fresh ginger, chopped into oblivion
- 4 tablespoons dried basil, or 2 tablespoons chopped fresh basil
- 4 eggs (optional)
- Any veggies you want to use, but we use:
- 1 medium yellow onion, diced
- 3 large carrots, diced
- 3 large stalks of celery, sliced
- 1 small head of broccoli, cut into bite-sized pieces
- 1 small jalapeño, diced
- Lime juice, to garnish
To prepare the cauliflower “rice”:
- Chop the cauliflower into small pieces, including the stems.
- Add the chopped pieces to a food processor, and pulse until the cauliflower has reached a coarse, rice-like size.
- If you do not have a food processor, you can achieve similar results by using a cheese grater. If you use this method, you do not have to chop the cauliflower first.
- Heat your butter or coconut oil in a warm pan
- Add the cauliflower “rice” to the pan, stirring to disperse the butter/coconut oil
- Add a few tablespoons of water to the pan, and put a lid on it for 7-10 minutes, stirring frequently.
- Once the cauliflower “rice” has started to soften, remove from heat.
In another pan:
- Heat your butter or coconut oil over medium heat.
- Add the broccoli pieces to the pan, cover, and let cook for 5-7 minutes, until the broccoli has started to soften.
- Add the carrots and cook until they have started to soften, another 3-5 minutes.
- Add the ginger, onion, jalapeño, and celery–at this point you might need to add a little more butter/oil too.
- Turn the heat to high and sautée the veggies until they begin to brown (4-5 minutes), stirring frequently.
- Turn the heat back on the cauliflower rice, and add the veggies to the cauliflower, mixing them in.
- Add the basil. Stir to combine.
- If you are adding eggs, scramble them in a separate pan as the cauliflower is re-heating.
- Add the soy sauce/coconut aminos and fish sauce and stir. I usually use about 3 tablespoons of soy sauce and 1 tablespoon of fish sauce. You can always add more later for flavor but you don’t want too much liquid going in at this stage otherwise it could become soupy.
- Once everything is heated up, add the eggs and stir to combine.
That’s it! You’re done! Stand back and appreciate the incredible amount of food you have just created. Serve with a generous spritz of lime juice over the top, and some hot sauce if you’re feeling spicy.