Tag Archives: paleo fried rice

Pineapple Veggie Cauliflower “Rice” (Reprise)

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This isn’t really a new recipe, I just made some additions to an older one. Click the picture to go to the original. Other than using purple cauliflower instead of the yellow, I followed the recipe exactly. This time, I made a much larger….and by much larger I mean two huge batches of it. I also added an egg, onion, and used a mixture of duck fat and coconut oil (Mostly because I’m running out of duck fat, and I want to use it when making Paleo Stuffing for Thanksgiving. ) I probably could have been a little more liberal on the spices, since I was making such a big batch…but yum.  This is one of my favorite things to make. It’s probably one of the best side dishes ever. This was my first time using a food processor to chop everything. My Ninja Kitchen System is amazing. It took me literally, less than a minute each to chop my carrots, onions, broccoli, and make the cauliflower rice. Do yourselves a favor, and get a food processor….seriously.

To add the egg, once you are done sauteing the veggies, and before you put the cauliflower in, use a spoon to push everything off to the side, so that there is a bare space in the pan. Put a little coconut oil.  Crack an egg there, and break the yolk. Cover, and when it starts to become almost cooked, stir it in with everything. It should easily break into egg chunks, like you find in the Chinese food fried rice.


Pineapple Vegetable Fried Cauliflower “Rice”

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I’ve heard about making cauliflower rice before, but didn’t think I could do it, as I don’t own a food processor. Then, I was searching around the internet, and saw a few people suggest you could do it just with a hand grater. I decided to give it a try. I had a beautiful head of yellow “cheddar cauliflower” (no relation to the cheese), and it was BIG, so I had plenty to use. I cut a few big florets off, and used the larger hole setting on the grater.

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It worked! It was a little messy, and a little extra work, but it came out wonderfully! Trying to figure out how to spice it up, I decided to be inspired by this pineapple fried rice I used to love at the Thai restaurant, as well as bringing in complimentary curry and spice flavors.

I cut up some carrots and broccoli into small chunks, grabbed some frozen pineapple (Trader Joe’s brand) and organic frozen peas (legumes not paleo, blah blah) out of the freezer, and went to work.

The (estimated) Breakdown:

1 cup Carrots (diced small)
1 cup Broccoli (diced)
2 cloves garlic (diced)
1 cup peas (organic, frozen)
1 cup pineapple chunks (Trader Joe’s frozen)
3-4 cups grated cauliflower (1/4- 1 head depending on the size)
2 tablespoons duck fat
Cinnamon, nutmeg, curry powder, ginger powder, turmeric, salt, pepper, paprika, cayenne

Heat 1 tablespoon duck fat over medium high heat. Then, add the carrots, broccoli, and garlic. After a minutes or so, add the peas and pineapple. Season and stir for a few minutes before adding the second tablespoon duck fat . Add the cauliflower and stir. Cook for another 3-5 minutes, stirring once or twice.

That’s it! It’s really easy, relatively quick once you prep everything, and it was AMAAAAAZING. It was so good that I decided to make a second batch, and went through the entire prep process again….it was so very worth the effort. In the future I might try mixing some egg, or onion in there, for more of a fried rice feel, but i think it’s pretty perfect as is. If you don’t have duck fat, you can use coconut oil, bacon grease, tallow, ghee, or butter. Coconut oil would probably go really well, otherwise I think an animal based fat is ideal.


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