Cauli-Fried Rice

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Do you like Fried Rice?? Have you even made it at home?

I gotta admit to you, after making our own Fried Rice at home for years I really don’t care for the stuff you get out to eat. I mean honestly, where have you gotten fried rice that’s overloaded with yummy veggies & quality protein?  And once we’ve transitioned away from eating grains, I ditched the rice and used Cauliflower Rice instead – I swear, it’s even BETTER without rice!

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I’ve done my best to take measurements and notes to get a formal recipe for you, but I also want to explain that you don’t have to use the exact veggies & ratios that I used today. This dish is super flexible and easily comes together without a recipe and don’t be afraid to just toss stuff together!

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5.0 from 1 reviews
Cauli-Fried Rice
Author: 
 
Ingredients
  • 1 cup diced Ham
  • 1 cup diced Raw, Wild Caught Shrimp
  • ½ cup Onion, chopped
  • ½ cup Carrot, peeled & chopped
  • ½ cup Mushrooms, chopped
  • ½ cup Broccoli Florettes, chopped
  • 1 cup Frozen Peas
  • 3-4 cups Shredded Cabbage
  • 4 cups Cauliflower Rice
  • 2 tablespoons + Butter, Ghee or Coconut Oil
  • ¼ cup + Coconut Aminos
  • 4 Eggs - Cooked/Scrambled
Instructions
  1. Scramble (cook) 4 eggs in butter and set aside .
  2. In a large skillet (with sides) over medium heat, melt butter.
  3. Saute Ham, Shrimp, Onions, Mushrooms, & Carrots, until ham & shrimp are cooked then add ¼c Coconut Aminos and Cauliflower Rice to the mixture cook for a few minutes.
  4. Add in all of the other veggies (broccoli, peas, cabbage)
  5. Continue to cook until all the veggies are done but NOT SOGGY.
  6. Add in additional Coconut Aminos & Butter to taste.
  7. Just before serving toss in your (cooked) scrambled egg.
  8. Enjoy
Notes
This recipe has about 10 cups of veggies in it total. Feel free to adjust to your preference.

 

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Hayley Ryczek

Blogger at Health Starts in the Kitchen
Hayley Ryczek is the voice behind the healthy cooking and natural lifestyle blog, Health Starts in the Kitchen.

Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.
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Latest posts by Hayley Ryczek (see all)



Hayley Ryczek is the voice behind the healthy cooking and natural lifestyle blog, Health Starts in the Kitchen. Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.


7 thoughts on “Cauli-Fried Rice

  1. Kathy Shearer

    Hi Hayley,

    This recipe looks great. I’m considering using the cauliflower rice as as a substitute for rice in my favorite rice pudding. What do you think of this?

    Also, I see that you reside in southwestern Pennsylvania. We are in Connellsville which is about 50 miles south of Pittsburgh. Where are you?

    Thanks for the great recipe!

    Reply
    1. Hayley Ryczek Post author

      Kathy – don’t we know each other?!? Your name is familiar – we live in Smithfield, pa :) I don’t think cauli-rice will work.. since rice is a starch it thickens the milk into a pudding where as cauliflower isn’t a starch so it won’t thicken! ~Hayley Ryczek

      Reply
    1. Hayley Ryczek Post author

      You can’t sub in coconut oil for coconut aminos. You could use organic tamari sauce but I don’t advocate the consumption of soy, hence why I only list coconut aminos as an option. FYI Soy is NOT a health food. Use the link in the post to purchase coconut aminos

      Reply
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