Since going on the Autoimmune Protocol, I haven't eaten rice in over a year. I really don't crave rice very often but love fried rice when we go to a Japanese restaurant. I don't care for all of the oils used in those restaurants so I decided to come up with my own grain-free fried rice using riced broccoli (you can also use cauliflower). I love the flavor combination of this dish and really enjoy it paired with seasoned chicken or shrimp. It makes the perfect Asian-flavored dish for any night of the week!
Veggie Fried Rice
3 tablespoons Coconut Oil
2 Garlic cloves, minced
1/4 cup Red onion, finely chopped
1 Red Bell Pepper, chopped
3 cups Riced Broccoli or Cauliflower
2 cups Shredded Carrots
1 cup Peas (optional)
1/3 cup Coconut Aminos
1” Knob of fresh ginger, peeled and minced
2 Eggs, scrambled
Heat coconut oil on stove in large skillet. Add garlic and onion and sauté for 2 minutes. Add bell pepper, broccoli or cauliflower and carrots and continue cooking for 5-7 minutes or until soft. Add remaining ingredients and cook another 5 minutes. Serve immediately with seasoned chicken, beef or ground turkey.