Cauliflower Thai Fried Rice (Paleo) With Beef, Chicken, and Shri

Name: Cauliflower Thai Fried Rice (Paleo) With Beef, Chicken, and Shri
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 head cauliflower; 1/4 cup onion (chopped); 1 tablespoon garlic (minced); 3 tablespoons lite olive oil; 1/4 lb steak (sliced thin, cross grain); 1/4 lb chicken (sliced thin); 1/4 lb shrimp (shelled, deveined); 1/2 cup green onion (sliced, reserving the green tops); 1/2 cup carrot (julienned); 1 tablespoon Thai red chili pepper (minced); 4 tablespoons fish sauce; 3 tablespoons sesame seed oil; 4 tablespoons coconut aminos; 4 tablespoons tamari; 3 tablespoons crushed red pepper flakes; 2 tomatoes, sliced into wedges; 1/2 cucumber, thin sliced; 3 eggs; 1/2 cup lite olive oil; 1 lime, cut into wedges

Submitted by Pokey in San Antonio

"I'm all in on the Paleo lifestyle (lost 40 pounds so far), so I'm always on the look out for creative ways to use veggies as replacement for evil grains like rice. Cauliflower is great. You will be amazed. I'll bet you won't even be able to tell it's not rice in your favorite rice recipes. This is my take on Thai fried rice using cauliflower."

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Ready In:: 45mins
Ingredients:: 20
Serves:: 4

ingredients

1 head cauliflower
¹⁄₄ cup onion (chopped)
1 tablespoon garlic (minced)
3 tablespoons lite olive oil
¹⁄₄ lb steak (sliced thin, cross grain)
¹⁄₄ lb chicken (sliced thin)
¹⁄₄ lb shrimp (shelled, deveined)
¹⁄₂ cup green onion (sliced, reserving the green tops)
¹⁄₂ cup carrot (julienned)
1 tablespoon Thai red chili pepper (minced)
4 tablespoons fish sauce
3 tablespoons sesame seed oil
4 tablespoons coconut aminos
4 tablespoons tamari
3 tablespoons crushed red pepper flakes
2 tomatoes, sliced into wedges
¹⁄₂ cucumber, thin sliced
3 eggs
¹⁄₂ cup lite olive oil
1 lime, cut into wedges

directions

In separate bowls, marinate the steak, chicken, shrimp in 1 tablespoon each of sesame seed oil, coconut aminos, tamari, and red pepper flakes. Marinate for at least 1 hour.
For the Rice: Use food processor or chop the cauliflower by hand until reduced to rice-size grains. Sauté chopped onion in olive oil until onions are about done, add garlic and continue to cook until onions are soft/opaque. Add chopped cauliflower and stir fry for 2 or 3 minutes--do not cook until soft, but you don't want a raw cauliflower taste either. Remove from heat. This is the basic rice recipe and can be used any time a dish calls for rice.
Slice up the green onion heads, and coarse shop the green stems, put in separate piles.
In a bowl, scramble the eggs and add to hot pan with a bit of oil. Season with salt, pepper, pepper flakes and cook until a flat round "pancake." Remove and slice into strips.
In a tablespoon of oil, stir fry the beef and chicken separately and remove from heat.
Assemble all the ingredients near by so once you start putting it all together you don't have to stop. You should have cooked beef, cooked chicken, raw shrimp, sliced onion heads, chopped stems, carrots strips, fried egg strips, and cauliflower rice (pre cooked). You should also have 1 tablespoon each of coconut aminos, tamari, fish sauce, and Thai chilies (or any other hot chili like ghost or habanero).
Heat 3 tbl of olive oil, add thai chilies and toss for 1 minute Add the shrimp and stir fry until cooked. Add carrots and stir fry for 1 minute. Add green onion tops and stir for 30 more seconds. Add beef and chicken and the remaining coconut aminos, tamari, and fish sauce. Toss until warmed, then add the cauliflower rice. Toss until coated and warmed, then add the green onion stems. Toss for a minute more and remove.
To plate: Put generous pile in center of plate, place 4 tomato wedges around the pile all "pointing" to the center. Surround the pile with 5 or 6 sliced cucumbers. For an added garnish, I take a left over, 3 inch piece of green onion stem, slice one end lengthwise, about half way--you end up with a stalk with frayed ends and place it on top. Place a lime wedge or two on the plate as well.

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RECIPE SUBMITTED BY

Pokey in San Antonio

United States

<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>

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