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Sunday, March 16, 2014
Sunday, September 29, 2013
I LOVE Chinese take-out. However, when the doc said I needed to go Paleo/Primal I was like, “NO RICE?!” And I had heard from others that cauliflower “rice” was great, but I was a total skeptic. How could cauliflower even remotely resemble or taste like rice...BUT– I will try it and see.
So I found the below recipe and tweaked it so it was a little easier for busy ladies like myself.
It came out FABULOUS! I, in fact, would choose the below recipe over Chinese take-out any day now. I make it at least once a week so I can have it for dinner and then lunch at work as well. It reheats in the microwave at work very well (I have had comments such as, "That smells SO good! Where'd you get that??"). It is more filling than the traditional Chicken Fried Rice and you get a ton of veggies in for the day because it is mostly veggies!
You could replace the chicken with shrimp or roasted pork or leave it out all together and bulk up the veggies if you'd rather. It looks daunting with all the ingredients but I truly suggest that you do your prep work before you start cooking (i.e.: chop your veggies or buy them chopped already, measure out your spices, and get out your separate bowls so they are ready to go for you to transfer your cooked eggs and chicken to them from the skillet. Once that prep work is done, this is a breeze.)
Paleo Chicken Fried “Rice”
- 1-1 ½ C frozen, ready to go grilled organic chicken
- 1 slice fresh lemon
- 1 small head organic cauliflower separated in florets
- 2 organic eggs
- 1T & 1t (separately) powdered ginger
- 1 large garlic clove minced
- 1 large shallot sliced
- 1/2C sliced fresh mushroom
- 1/2C diced carrots
- 1/2C diced broccoli
- (I have also thrown in some chopped celery and you can add colorful bell peppers – chopped – as well. Whatever you like to bulk it up even more.)
- 3 tablespoons coconut aminos
- 1 teaspoon toasted sesame oil
- 2 teaspoons fish sauce
To “rice “ your cauliflower:
- Clean your cauliflower if its leaves
- Then wash it well and cut into florets
- Using a food processor, pulsate the cauliflower until the pieces are the size of rice. Set aside. If you don't have a food processor you can use a cheese grater or a food chopper and do it by hand. The food processor does make it go quickly though.
It will look like rice – totally for real!
- In a small bowl, whisk together the two eggs.
- Heat 1 teaspoon of EV coconut oil in a skillet ( I actually use a large saute pan and it worked great!) over medium heat.
- Add eggs, scramble, and when cooked remove to a separate bowl
- Heat an additional 1 tablespoon of EV coconut oil in the skillet over medium high heat.
- Add frozen chicken and add teaspoon of powdered ginger and lemon juice to chicken and cook until defrosted. Remove to a cutting board and chop up some. Then put in a separate bowl.
- Add one teaspoon of EV coconut oil, carrots,broccoli and any other veggies you might like to use to the skillet. Cook for 2 minutes.
- Next add in shallot, garlic, ginger, mushroom, tamari, sesame oil and fish sauce to skillet. Continue cooking over medium heat for 3 more minutes.
- Add in cauliflower "rice" to skillet and mix. Cover and cook for 3 minutes.
- Add in cooked chicken and scrambled egg. Cover with lid and cook for 2-3 more minutes or until "rice" is tender (but not too mushy).
- Add in additional black pepper, tamari, sesame oil, and fish sauce to taste.