Every time I ate rice I always felt bloated within minutes. Correction, I was bloated as in I looked like I was with child (for the record I have nor will I ever be pregnant; personal choice). And, not once did I ever think that it was the rice because I have always believed that it was “good for you.” To be honest it’s not that it’s bad for you but for some of us (me) and our biological make-up it is very difficult for our digestive system to, well digest certain foods. It could be linked to IBS (Irritable Bowel Syndrome) which I have been living with my entire life although there are no definitive studies or data to indicate that to be a cause. That’s when I let my own anecdotal data take over because I know for a fact that every time I eat rice my gut is not happy. Some will argue that it could be other foods that I am eating with the rice which could be the case however I have tried just eating rice and the result is the same. So I don’t eat rice any more or if I do, I do so knowing the consequences.
For the most part leaving rice off my menu is not a big deal but there are times when I am hit with a flavour filled memory of a particular dish like beef fried rice so much so that I am driven to recreate it using an alternative. So naturally I do what any Paleo/Primal/Keto diet devotee would do and substitute the cauliflower for rice because no matter what the question is nine times out of ten the answer (when it comes to food) is cauliflower. Or coconut oil. We’re big on the coconut oil which for the record will not cause your arteries to seize up and be the cause of your imminent demise (in my opinion).
If you have a food processor grating up a head of cauliflower will take about 30 seconds. That’s it. That’s hardly enough time to get the coconut oil to heat up in your pan. Use frozen peas and carrots, already sliced mushrooms and leftover roast beef and you can quite literally have this meal on the table in as a little as 15 minutes. One thing that makes this super authentic (tongue in cheek because I don’t actually know what constitutes “authentic” fried rice so chances are mine isn’t) is adding two scrambled eggs and a little sesame oil.
So, if you are looking for something low carb or one more way to eat more vegetables this is just what you are looking for.
Author: Cassie Elliott
Prep time: 5 minutes
Cooking time: 7 minutes
Assembly time: 1 minute
Beef Cauliflower Fried Rice:
- 1 1/2 tablespoons organic coconut oil
- 2 cups grated raw cauliflower
- 150 grams sliced mushrooms
- 1 cup frozen carrots and peas
- 2 eggs
- 2 teaspoons sesame oil
- 1 cup leftover roast beef, chopped
- Organic, gluten free Tamari sauce or coconut aminos, to taste
- 2 stalks green onion, sliced
- Heat coconut oil in wok or deep sided skillet over medium-high heat.
- Add grated cauliflower and mushrooms stirring often for about 3 minutes or until tender
- Meanwhile steam or microwave the frozen vegetables until al dente.
- Add the vegetables to the pan and stir.
- Add the eggs to the pan and stir vigorously to scramble incorporate with vegetables. You can also beat the eggs before you add them to the pan if you prefer.
- Add chopped beef, Tamari or coconut aminos and half of the green onion. Cook for about one minute.
- Add the sesame oil and stir.
- Remove from heat, plate and top with remaining green onion. Season with tamari or coconut oil to taste.