Here’s my Paleo take on that legendary dish, egg fried rice.
This being a Paleo version, we do away with the rice itself, and replace it with that solid-gold alternative, cauliflower rice.
I won’t lie to you, cauliflower rice can be fiddly and a bit time consuming to prepare, especially when compared to dunking bag of Uncle Ben’s finest grains into boiling salted water and then fishing it out 12 minutes later, and can make a bit of a mess of your workspace, but it is worth it, and you will be glad you made the effort.
You’d be hard pushed to find a dish so versatile – it can be eaten “as-is”, or it can be used as a base to build upon by adding, well, you name it. Seafood, meat, vegetables, all of them can be added to the starting recipe.
Furthermore, it can be put to use as a starter, a side dish, or even a main course in its own right.
I’ve personally never heard of it being used as a dessert, but it wouldn’t surprise me one bit if some enterprising cook somewhere or other had managed to produce a sweet version.
Thinking about it, though, rice pudding, egg custard, hmmmm…I may be on to something here…watch this space.
Egg Fried Cauliflower Rice
- 1 small cauliflower, broken down into florets, then grated to produce the “rice” (see notes below).
- 3 spring onions (scallions), whites and greens separated, and both finely sliced
- 1 large, hot chilli, such as a Habanero / Scotch Bonnet, finely chopped
- a 1 inch piece of ginger, peeled and finely sliced
- 4 cloves of garlic, peeled and finely sliced
- 2 eggs, beaten
- 1 tsp 5 spice powder
- 1 tbsp fish sauce
- coconut oil
- sesame seed oil
- Take the eggs out of the fridge to come up to room temperature. Whisk them up in a small bowl, together with the 5 spice powder and the fish sauce. Set aside.
- Heat up 2 tbsp coconut oil in a non-stick wok over medium high heat. Add the spring onion whites, ginger, and chilli. Stir fry for 2 minutes. Add the garlic, and continue to stir fry for a further 2 minutes.
- Add the cauliflower rice. Mix well, and stir fry for 5 minutes. If it starts to stick or catch, add a splash of hot water.
- Add the egg mixture, and stir fry until the eggs have set and cooked through, about 2 minutes should see you right.
- Serve, garnished with the spring onion greens, and a drizzle of sesame seed oil.
To make the cauliflower rice, I use my Kitchen Craft rotary grater with its “coarse” grating drum in. The holes on this drum are 4mm across, which gives pieces of cauliflower whose size is roughly equivalent to grains of rice.
This recipe gives a result with a mildly “eggy” flavour. If you like your egg fried rice eggier, up the number of eggs accordingly, but remember to also increase the amount of 5 spice powder and fish sauce too.
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