Ingredients
FOR THE RICE:
- 1 pound riced cauliflower (this is one large head riced, or one 16 ounce package.) Note, if buying pre-packaged, I would advise against the one from Trader Joe’s—why does it smell and always have a funny taste that never goes away no matter what you do?!?!
- 1 carrot, diced
- 1 small white onion, diced
- 1 celery, diced (optional)
- 2 pasture raised eggs, whisked
- 2 tbsp sesame oil
- ½ tsp garlic powder
FOR THE SAUCE:
- ¼ cup coconut aminos
- 1 tbsp maple syrup
- 2 tbsp sesame oil
- 1 tsp tapioca flour
- 1 tsp sea salt
FOR GARNISH (OPTIONAL):
- sesame seeds
- chopped chives or green onion
Instructions
- Add all of the sauce ingredients to a medium bowl, and whisk until smooth and set aside (you can also use a blender for this).
- Next, whisk the eggs in a small bowl and set aside, making sure there are no clumps.
- Heat a large pan over medium heat.
- Add the sesame oil.
- Once hot, add the onions, carrots, celery, and garlic powder, stirring for about 3-5 minutes.
- Add the cauliflower rice and stir for about one minute.
- Make a well in the middle of the fried rice and pour in the eggs.
- Stir until cooked, then add the sauce.
- Mix and remove fried rice from the stove.
- Top with sesame seeds and chives.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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