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Cauliflower Fried Rice

  • Paleo

While the exact origins of fried rice is lost to history, it’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD), in the city of Yangzhou in eastern Jiangsu province (Source: About.com). When I was a child this is the easiest meal for my grandma to knock up for lunch. It's a comfort food that is adaptable to whatever is leftover in your fridge and using yesterday's leftover rice. Not wanting to lose this tradition this is my Paleo version. Unfortunately there aren't leftover rice however you maybe pleasantly surprised. A friend tried the recipe and said her daughter ate the whole thing. Not even realising it was cauliflower. Maybe this is the secret to get your kids to eat their greens. Don't be scared by the ingredient list as it's really simple and once you get the hang of it, it's whatever you fancy. Be as creative as you like.

  • Makes
    6-8  Servings
  • Total Time
    35  mins
  • 1/2 Cauliflower. If you have a small cauliflower you can use a whole one.
  • 2-3 strips of Bacon
  • 5-8 Shitake mushroom (Fresh or Dry)
  • 1 bunch Asparagus. Chop in small pieces.
  • 1 Carrots. Chop in small pieces.
  • 1/3-1/2 packet of Bean Sprout (optional since it is grey whether Paleo or not)
  • 500g Minced Meat - Chicken, pork, beef or pork and beef mix. Your preference.
  • 1 Brown Onion
  • 1-2 French Shallots
  • 3-5 Cloves of garlic
  • 1/2 bunch Coriander (otherwise known as cilantro)
  • 2-3 stems Chinese Shallots (sometimes known as green onions
  • 3-5 Cloves of garlic
  • 1/2 inch Ginger
  • 1 Zest of a whole lemon/lime
  • Handful Dried Shrimps
  • 2 Jalapeno. De-seeded and chopped into small pieces.
  • Handful of walnut or Cashew nuts (qty to your liking)
  • 1 tbp Dried Chilli Flake
  • 1-2 tbp Coconut Amino
  • 2-3 tbp Red Boat Fish Sauce
  • 1-2 tsp  Himalayan Salt
  • Handful Cracked Pepper
  • 2 tbp Coconut Oil
  • 3 Free Range Organic eggs
  • 1 tsp Turmeric Powder
  • Handful Cracked Pepper
  • Step 1: Preparation

    Paleo recipe: Cauliflower Fried Rice | Wodnut
    1. Fry the bacon in some coconut oil until crisp. Place aside to cool. Once cooled use a scissors and cut into little pieces.
    2. Beat eggs, add turmeric, salt and pepper. Fry like an omelet. Remove and allow to cool. Then cut into strips. If you aren't bothered, just fry a sunny side egg when the rice is ready. That works great as well.
    3. Add brown onion, ginger, french shallot, stems of green onions (white part only), garlic, Jalapeno and dried shrimps into your food processor or TM. Pulse until roughly chopped. Remove and set aside. Note: This is just my lazy way of preparing the ingredients. Saves you from grating the ginger and chopping.
    4. Add cauliflower to TM bowl. Note: Don't worry about washing the bowl. If using a Thermomix, it is important you cut the cauliflower into small chunks. Fill TM bowl to no more than 1/2 or 3/4 full. If necessary, complete the process twice. Chop at Speed 5 in Reverse Mode for 3-4 seconds. Be careful not to over chop your cauliflower.
    5. Marinate your mince. Add a small portion of the mixture in step C, salt, pepper, coconut amino and red boat fish sauce. Combine well.
    6. Have all your ingredients ready.
  • Step 2: Stir Frying

    1. In a wok, add coconut oil. Once hot, add mince. Stir fry until 90% cooked. Remove and set aside.
    2. In the wok again add coconut oil. Once hot, add all the ingredients under 'Preparation Step C'. Fried until the onions are soft. Add mushrooms. Cook until soft. Add walnuts and fry a little before adding the rest of the ingredients (ie. cauliflower, capsiums etc). When the vegetables are 90% done, season with salt, pepper, fish sauce, coconut amino and chilli flakes. Then add your mince meat. Mix well. Taste and re-season if required.
  • Step 3: How to serve?

    Paleo Recipe: Cauliflower Fried Rice | Wodnut
    Serve the Cauliflower rice with chopped coriander, green onions and pepper. Place the strips of bacon and omelette (or fried egg) on top.
  • Thermomix or Food Processor
  • Wok

Don't be too caught up with the list of ingredients. You can mix and match the vegetable and meat to your preference. That's the best thing about Fried Rice. The only thing that is consistent is the seasoning. The combination of the following is the foundation to many of our Asian Stir Fry Recipes:

  • Red Boat Fish Sauce.  A must. Makes all the difference in flavour. We can't live without it.
  • Garlic - Finely chopped
  • Ginger - Grated. By grating the flavours are released.
  • Himalayan Salt
  • The stem of white part of green onions.

Remember Asian cooking is like "a bit of this, a bit of that", then taste to see what's missing. It's not dessert which requiring exact quantities and volumes. To cook plain cauliflower rice, click here.

Variations of Cauliflower Fried Rice

Paleo recipe Cauliflower Fried Rice | Wodnut

Paleo recipe Cauliflower Fried Rice | Wodnut

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