Everone’s experienced that sudden craving for Asian fried rice take-out. It seems to be the closest thing to actually “addictive”. But, if you’re trying to eat well, the crazy rice carbo-load and MSG make it a no-go. Thankfully, there’s a new way to enjoy this popular dish without those worries. This Asian Fried “Rice” recipe is based with cauliflower — high in antioxidants that deliver an immune system boost — instead of carb-heavy rice. Throw in the other immune-boosting veggies — like green beans, celery, onion, and carrots — and you’ve got an Asian take-out-inspired meal you can feel good eating. Ready in just 25 minutes!
Asian Fried “Rice”
Serves: 4 Prep Time: 10 min Cook Time: 15 min Total Time: 25 min
1 tbsp Oil, sesame 4 eggs, whisked 16 ounces ground pork, 96% lean 3 Carrot (peeled and diced) 1 cup Green beans (chopped finely) 2 stalks Celery (diced) 1/4 cup Green onion (diced) 3 cloves Garlic, Minced 1/2 tsp Salt 1/2 tsp Pepper 1 head Cauliflower (grated into rice sized pieces) 1/4 cup Coconut aminos 1 tablespoon almond or peanut butter 1/2 tsp Red pepper flakes 1 tbsp Vinegar, rice
In a wok or large skillet, heat oil over medium heat. Add beaten eggs to the skillet and swirl to coat the bottom of the pan. Cook for 1 minute until very lightly set, then fold. Remove the eggs from the pan.
Add the sesame oil to the same pan, then add the pork, carrots, celery, green beans, garlic, green onions, salt and pepper. Sauté for 3-5 minutes, or until pork is browned.
Add the cauliflower rice, coconut aminos, nut butter, rice vinegar and red pepper flakes to the pan. Cook for an additional 5-10 minutes, or until all the liquid has evaporated.
Add the lightly cooked eggs back to the pan and mix into the rice. Serve.
Cauliflower can be frozen or fresh. Any vegetables can be subbed or added in this recipe.
Calories: 212 Fat: 11g Carb: 3g Fiber: 1g Protein: 24g