Crabby Cauliflower Fried Rice
Servings: 4 servings
Calories: 552kcal
Equipment
- Wok
- Food Processor or Blender
Ingredients
- 1 lb Imitation Crab Frozen
- 1 lb Grass Fed Beef
- 1 tbsp Olive Oil
- 1 large Cauliflower cut into florets
- 2 large Eggs beaten
- 1 tbsp Sesame Oil
- 1 tbsp Fish Sauce
- ½ small White Onion diced
- 1 Red Bell Pepper diced
- 1 small Jalapeño diced
- 3 Garlic Cloves minced
- 5 Green Onions diced, greens and whites separated
- 4 tbsp Coconut Aminos
Instructions
- Defrost imitation crab. Preheat wok over medium heat and add olive oil. Add grass fed beef and cook thoroughly. Set aside.
- Place a few cauliflower florets at a time in a food processor/blender and pulse until the texture of rice. Set aside and repeat with the remaining cauliflower in a few batches.
- Reheat wok over medium heat and add remaining olive oil. Add eggs, turning a few times until cooked. Set aside.
- Reduce heat to medium-low, add the sesame oil and fish sauce. Then add onions, green onion whites, garlic, red bell pepper and jalapeño pepper and saute for 3 minutes, or until soft. Raise heat to medium-high.
- Add the cauliflower rice to the wok along with coconut aminos. Mix well and cover to cook for about 5 minutes. Stir occasionally, until the cauliflower is slightly crispy.
- Add the cooked eggs, imitation crab and grass fed beef. Then remove from heat and mix in green onion greens.