Becoming Sugar-Free ~ Friendly Fried Rice

Once I discovered cauliflower rice, I wondered why it took so long for the world to catch on to this amazing innovation. It is simply delicious and incredibly low in carbohydrates. If you add in the protein-rich mushrooms or eggs, this recipe can become a hearty main dish that travels well to work or school. For those enjoying a higher carb menu, the pineapple adds a nice sweetness to the dish.

Ingredients:

2 tablespoons        avocado oil, coconut oil or vegan butter
1½ cups                   chopped red or yellow onion (about 1 medium onion)
1½ cups                   mushrooms or small broccoli florets (optional)
1 to 2 cloves           garlic, chopped (or ½ teaspoon garlic powder)
½ teaspoon            unrefined pink salt
2 to 3 teaspoons   mild curry powder or spice blend (see Tip)
3 tablespoons        coconut sauce or wheat-free tamari (optional)
3 cups                      cauliflower rice (about 1 medium head)
1 cup                        fresh or frozen sweet peas
1 tablespoon          grated fresh ginger (or ½ teaspoon ground ginger)
1 cup chopped       fresh pineapple (optional)
1 to 2 large             eggs, whisked (optional)

Fresh flat-leaf or curly parsley or cilantro, for garnish
Garnish: with sauerkraut to help with stomach recovery!

Directions:

1. In a large saucepan or pot, heat the avocado oil over medium heat. Add the onion, mushrooms (if using) and garlic and cook, stirring frequently, until the onion is soft and translucent, about 3 minutes.

2. Add the salt, curry powder and coconut sauce (if using) and cook for an additional 2 to 3 minutes until fragrant.

3. Add the cauliflower rice, sweet peas, ginger and pineapple, if using. Cook until completely warmed through, about 5 minutes.

4. Add the whisked egg (if using) and cook for 1 minute more.

5. Adjust the seasoning to taste. Top with the chopped parsley or cilantro and Garnish: with sauerkraut to help with stomach recovery!
Makes 6 servings.

Tip: If you want to make your own spice blend, mix together 1 teaspoon turmeric, 1 teaspoon ground cumin, ½ teaspoon ground ginger and ½ teaspoon cinnamon.

This recipe can be found in my 4th book, Becoming Sugar-Free on page 258.

Grab your copy here!

Excerpted with permission from Penguin Canada from the book Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. All rights reserved.