Stir Fried Cauliflower Rice

Stir Fried Cauliflower Rice

Yields16 Servings

 3 cups carrot, chopped
 2 cups frozen peas
 4 heads organic cauliflower cut into small pieces
 4 tbsp olive oil
 6 whole eggs, free range
 6 tbsp coconut aminos or Tamari Soy Sauce
 salt and pepper to taste

1

Bring a medium pot of water to boil. Add the chopped carrots and boil for 3 minutes. Add the frozen peas and boil for another 2 minutes. Drain the water and set the veggies aside.

2

Using a food processor with the grating blade, grate all of the cauliflower.

3

Heat the olive oil in a large skillet or wok over medium. Add the carrots and peas, sauté for 3 minutes. Add the 6 eggs, stir to combine. When the eggs have set, add the grated cauliflower and mix to combine.

4

Season the rice mixture with coconut aminos, salt and pepper. Reduce the heat to low, cover and allow to cook for another 5 minutes.

5

Add more coconut aminos, salt and pepper to taste.

Nutrition Facts

Servings 16

Ingredients

 3 cups carrot, chopped
 2 cups frozen peas
 4 heads organic cauliflower cut into small pieces
 4 tbsp olive oil
 6 whole eggs, free range
 6 tbsp coconut aminos or Tamari Soy Sauce
 salt and pepper to taste

Directions

1

Bring a medium pot of water to boil. Add the chopped carrots and boil for 3 minutes. Add the frozen peas and boil for another 2 minutes. Drain the water and set the veggies aside.

2

Using a food processor with the grating blade, grate all of the cauliflower.

3

Heat the olive oil in a large skillet or wok over medium. Add the carrots and peas, sauté for 3 minutes. Add the 6 eggs, stir to combine. When the eggs have set, add the grated cauliflower and mix to combine.

4

Season the rice mixture with coconut aminos, salt and pepper. Reduce the heat to low, cover and allow to cook for another 5 minutes.

5

Add more coconut aminos, salt and pepper to taste.

Stir Fried Cauliflower Rice

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