Cauliflower Fried Rice

You know those moments when you finally get to the end of what feels like the never ending day? That long day you had to spend being responsible, going to school, work, or taking care of the kids. After my long day of classes, spending a long time in the kitchen making dinner really is the last thing I want to do. So recipes like this put a smile on my face! :)

This recipe took a total of 30 minutes to make, and was inspired by the organic coconut aminos I picked up from Trader Joe's, with this weeks groceries. I love to pick up special items from the grocery store every now and then. It allows for me to get creative with my cooking, and make dishes I wouldn't typically make! I am often guilty of making the same themed meals every week. Mexican, Italian, rotate. The flavors are just so easy to play around with and come up with meals when I'm in a hurry. However, I needed something different this week. It's almost as if it was meant to be that I began wandering around Trader Joe's, browsing all the aisles for things that were not on my list. ;)

For those of you who don't know, coconut aminos are made from coconut sap and contain 13 different types of amino acids.  They have a slightly sweet flavor, and resemble a light soy sauce,  but without the soy and gluten! This lovely sauce is also low GI, packed with minerals, B vitamins, and vitamin C! Therefore, the perfect addition to my take on fried rice. The cauliflower in place of rice is a great, lighter alternative, plus all the other veggies added, make for a nutrient packed dish! Pair it with some orange chicken, a fried egg, or even teriyaki beef, and you've got yourself an all around tasty meal!

Cauliflower Fried Rice

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Ingredients:

  • 1 small head cauliflower
  • 1/2 cup chopped sweet onion
  • 1/2 large zucchini
  • 1/2 cup chopped pepper
  • 1/2 cup snap peas
  • 1 large clove minced garlic
  • 1.5 tbsp finely chopped parsley
  • 1 tbsp coconut aminos
  • Salt & Pepper to taste

Instructions:

Using a cheese grater, grate the entire head of cauliflower.** Prepare all veggies. Heat a medium sized skillet to medium heat. Add onion, and cook until translucent, about 3 minutes. Next add in pepper,  zucchini, and snap peas and cook until tender. Add in garlic, cooking until fragrant. Lastly, add in riced cauliflower, parsley, coconut aminos, and salt and pepper to taste!

** You can also use a food processor for this, just cut the cauliflower head into florets and pulse until rice consistency.

Use the hashtag #FareToned and share a picture on Instagram of your dish!

Kelsey DuBoisComment