Recipe Alert! Asian Stir Fry and Cauliflower Fried Rice

I made this last night and the boys ate everything, including the cauliflower rice. And, they don't even like regular rice that much. This was a recipe that was pretty much my own making. I have used stir fry flavor before and I knew I could mimic the recipe in some form and keep it compliant. So, I just grabbed a few of the "popular Chinese spices" I had on hand and worked with those. One of the best investments when you're cooking everything yourself is to make sure you have a nice little spice collection. I love Trader Joe's because they have their spices for $2 in a pretty glass jar.

Anyway, without further ado, here's the (very simple) recipe.

Asian Style Stir Fry Sauce – Whole30 Compliant

¼ cup of Coconut Aminos

½ tsp turmeric

½ tsp smoked paprika

½ tsp ground ginger

1 tsp Pink Himalayan Salt

3 tbsp water

Whisk together and add more salt if needed.

This made enough to flavor 1lb of cubed chicken and then I removed the chicken and steamed broccoli in the sauce as well.

Cauliflower Rice

1 head of cauliflower, cut apart and washed.

I used the food processor to pulse until the consistency of rice. You could use a box grater as well.

Since I was serving with stirfry, I salted and used olive oil to toss/coat the cauliflower rice in a bowl and then cooked like fried rice in the same pan I made the stir fry in.

It’s cooked the exact same way you cook fried rice, and after a couple of minutes I threw some more coconut aminos into the pan for extra flavor.  Taste test to ensure your cauliflower loses its crispness and it will become soft like rice. I cooked the whole head in two batches in the pan so that I could cook it thoroughly. Crunchy rice is just as gross when it’s cauliflower “rice”.

Let me know if you try it and how it turns out for you!

Jodie