The ‘Fried Rice’ is in quotes because it’s not actually rice at all but cauliflower. Ever since I discovered that cauliflower makes a great fried rice with my Paleo Pineapple Fried Rice, I’ve been making all sorts of variations. Of course you can make this with actual rice if you’d like, I tried it that way too and it was really good, I just like to pack as many veggies into a meal as I can!
This summer we visited a little spice shop/restaurant in Missoula, Montana where we picked up all kinds of spices I’ve never used before (more on this coming soon). So… I’ve been challenging myself to work my way through each spice blend and create something new with it. It’s been a slow process because pretty much all the spice blends I bought were completely new to me, and I haven’t got a clue what to do with them, but it’s been a fun experiment.
My first recipe was the Raspberry Spinach Salad with Garam Masala Pumpkin Seeds, and now we’re moving on to the 5-spice blend with this recipe. Next week I’m working on a roasted veggie something or an other with their Persian Advieh blend, and I’m sure pomegranates will sneak in there since I’ve already spotted them at the store!
The quickest and easiest way to dice up an onion is to cut off both ends and peel away the tough outer layer. Next cut the onion in half from the top to the bottom and make 2 cuts in each half from the top almost to the bottom without cutting through the core end. Finally lay each half flat side down and make 6-8 slices across the rounded top, then cutting crosswise to the slices to form a dice. You can make the dice larger or smaller depending on how many cuts you make.
Even though this sounds wordy to me, I hope the picture gives you the main idea. This is super simple and it really saves me a lot of time in the kitchen.
With any dish that’s stir fried, it’s always best to have everything prepped before you turn on the pan.
So far, I’ve really enjoyed each spice blend that I’ve tried from the Silk Road. They’re made right here in Montana, and there’s no fillers or anti-caking agents added, just pure spices. Whatever their proportions are that go into their mixes, it seems to have an edge on other spice blends I’ve tried.
After you’ve prepped all the veggies and mixed together the sauce, you’re ready to go! The veggie prep does take a little bit of time, but you can prep some things beforehand like the sauce and the diced/chopped veggies, just leaving the cauliflower to grate at the time of cooking.
If you happen to have any leftovers they’re great reheated or cold straight out of the fridge!Print
- 2-3 Tablespoons avocado oil
- 1 large onion, purple or sweet white onion, 1 pound, 1/4″ dice
- 1 red bell pepper, 8 ounces, cut into 1/2″ pieces
- 4 carrots, 12 ounces, thinly sliced
- 1 medium zucchini, 8 ounces, quartered and thinly sliced
- 2 cloves garlic, minced
- 1 large head of cauliflower, 2 1/2 pounds, grated
- 4 eggs
- 6 Tablespoons coconut aminos or gluten free soy sauce
- 2 Teaspoons 5-spice powder
- 2 Teaspoons sambal oelek chili paste
- 1 cup toasted cashews
- 1 bunch of green onions, thinly sliced
- Before you begin to cook, prep all the veggies, mix together the sauce, and prep the garnishes.
- Preheat a very large skillet (15″ or bigger) over medium high heat.
- When the pan is hot but not smoking, add 2 Tablespoons of avocado oil to the pan along with the diced onions. Sauté the onions until they’ve softened with some browned edges.
- Add the bell pepper, carrots, zucchini, and garlic to the pan. Sauté for 2-3 minutes or until the veggies are crisp tender.
- You can add the remaining tablespoon of avocado oil at any point during the stir frying process if the pan seems dry, or the veggies start to stick.
- Add the grated cauliflower to the pan and sauté another 2-3 minutes or until the cauliflower begins to soften. Next add the eggs, cook until the eggs are done and thoroughly mixed in.
- Pour in the sauce and stir fry until it’s completely absorbed, 1-2 minutes.
- Remove the pan from heat and stir in the cashews and green onions.
- Serve immediately.
You may need to add more salt to taste if you’re using coconut aminos which isn’t nearly as salty as soy sauce.
Leftovers are good reheated or cold, but they look the best when you use a white onion, the purple onions tend to turn gray-ish in the fridge.