Asian Cauliflower Rice
I love fried rice, but the massive amount of carbs and calories moves this side dish into my “not worth it” category. The good news is I recreated it with practically zero carbs and very few calories, and it’s very flavorful even without any meat.
Asian Cauliflower Rice
- 2 cups cauliflower rice (purchased, or grate cauliflower, leaves and stems removed)
- 1 cup stock
- 2 tsps. coconut oil
- 1 small white or yellow onion, chopped
- 2 ounces sliced water chestnuts, drained
- 2 green onions, rinsed and chopped
- ¼ cup cilantro, washed and chopped
- 1 tsp sesame oil
- 1 Tbsp coconut aminos
- ½ tsp each: powdered ginger, salt, pepper, chili powder, onion powder, garlic powder
Optional add-ins: salted, chopped peanuts; sriracha sauce; roasted, salted cashews; sesame seeds
Place uncooked cauliflower rice (frozen is fine) in a pot and add your favorite stock until it covers the “rice.” Cook on medium-high for 5 minutes, covered. While cauliflower is cooking, add coconut oil to a large skillet until warmed. Add white or yellow onions, to pan, stirring, until translucent. Add water chestnuts, onions, and cilantro, and stir.
Drain stock from cauliflower, trying to remove as much liquid as possible. Add cauliflower rice to pan and stir. Add sesame oil, coconut aminos, and spices and stir again until fully-incorporated. Serve on a small plate as a snack, or add large garlic shrimp, or your favorite seasoned protein as a complete meal.
