Cauliflower Fried Rice with Vegetables

Servings: 4 servings

Ingredients

  • 1/4 cup coconut aminos
  • 3 tbsp rice vinegar
  • 1 1/2 tsp raw honey
  • 3 tbsp avocado oil
  • 8 oz mushrooms thinly sliced
  • 2 medium carrots thinly sliced diagonally
  • 2 celery ribs thinly sliced diagonally
  • 1 organic red bell pepper chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 3 scallions (green and white parts) sliced diagonally
  • 4 heads baby bok choy trimmed and sliced
  • 3 cups cauliflower rice
  • 1 tbsp sesame seed oil
  • 1 tsp sriracha optional
  • sesame seeds

Instructions

  • Whisk together coconut aminos, vinegar and honey in a small bowl.
  • Warm 1 tbsp avocado oil in a large skillet over medium high heat. Add mushrooms, sprinkle lightly with salt and cook until tender about 3-4 minutes.
  • Add 1 tbsp avocado oil and vegetables. Saute until veggies are tender, about 2 minutes.
  • Stir in garlic, ginger and scallions and saute for 30 seconds. Add bok choy and cook, stirring often until bok choy wilts.
  • Add remaining tablespoon of avocado oil and cauliflower rice. Stir occasionally until rice begins to get tender. Stir in amino mixture into skillet and cook for about 2 minutes.
  • Remove from heat and drizzle sesame oil on top. Add a few shakes of sriracha if desired and sprinkle of sesame seeds.
  • Divide fried rice among 4 plates and serve.

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