Ah-Ma’s Paelo-fied Rice

My mom makes a very simple fried rice.  It was always a great way to use day old rice.  Luckily for me, and for the sake of this blog, she used minimal amounts of soy sauce so when I “paleo-fied” this recipe, the soy sauce omission did not make a major impact.  

Ingredients:
Protein
¾ cup of chopped ham
3 eggs, beaten

Vegetables
2 cups of cauliflower rice
½ cup of chopped carrots
1 scallion, sliced on the bias

Spices/Herbs/Seasoning
1 garlic clove, minced
1 tsp. of minced garlic
1 tsp of sesame oil
salt and pepper to taste

Method:

1. Heat 1 tsp of coconut oil in a nonstick pan over medium heat.
2. Add ham and carrots and cook until carrots just begin to soften.  Remove from pan and set aside.
3. Add 1 tsp of coconut oil and add ginger and garlic.  Stir constantly so they do not burn.  About 1 minute.
4. Add cauliflower rice and stir to coat evenly.  

5. Move cauliflower to the outer edges of the pan to create space in the center.  Pour beaten eggs in the center.
6. As the eggs begin to cook, use a spatula to gently stir the eggs together, just like you are making soft scrambled eggs.

7. Continue to cook eggs this way until about 90% cooked.  Then gently fold in the cauliflower rice from the sides of the pan.  Some of the eggs will coat the rice and help create a fluffier dish.

8. Add the ham and carrots back in the pan.  Throw in two pinches of salt, and liberally add fresh black pepper to taste.  Drizzle sesame oil and stir into rice.
9. Transfer to a plate and garnish with scallions.  Enjoy!

(It looks so much more authentic in a chinese serving plate, no?)

Variations:

• Fried cauliflower rice is basically a blank canvas so feel free to add whatever you like.  I was rethinking this recipe and it could use more protein so I would make it with 1 cup of ham.  You can also use egg whites and chicken breasts.  As for vegetables- the sky is the limit!  Bell peppers would be great, as would zucchini or mushrooms.