Cauliflower fried rice
by Sam Levitz
Ingredients
· 2 cups cauliflower rice
· 1 onion diced
· 1-2 bundles of bok choy
· Coarse salt to taste
· Scrambled eggs (2-3 eggs)
· 1 tbsp water
· Toasted sesame oil
· Chopped scallions
· Coconut Aminos
· 1 cup cooked and diced protein of your choice (optional ingredient)
Method
1. Preheat a skillet over low heat until it’s well heated. Add 1 tbsp of sesame oil, add onions and bok choy. Sauté for 5-6 minutes until soft.
2. Add cauliflower rice to the skillet, season with salt and coconut aminos to taste. Stir together to combine and place lid on skillet to let the ingredients steam.
3. Let cook stirring occasionally for 4-5 minutes or until the cauliflower rice turns softer but not mushy.
4. Add the scrambled eggs, stir to combine. (Also add additional cooked protein if using.)
5. Serve: Drizzle with toasted sesame oil, sprinkle with chopped scallions. Serve at room temperature.
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