![\"\"](\"http:\/\/blogs.butler.edu\/healthyhorizons\/files\/2020\/01\/GBD-fried-rice.png\")
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Ingredients:
\n\u2022 1 head cauliflower, outer leaves removed or 1 bag Earthbound Organic Riced Cauliflower<\/p>\n
\u2022 2 tablespoons ghee or coconut oil<\/p>\n
\u2022 3 large eggs, beaten<\/p>\n
\u2022 \u00bd cup finely chopped carrots<\/p>\n
\u2022 2 tablespoons finely chopped onion<\/p>\n
\u2022 \u00bd cup chopped green beans or frozen peas<\/p>\n
\u2022 \u00bd cup chopped baby bellas or shiitake mushrooms<\/p>\n
\u2022 \u00bc cup tamari (A Japanese sauce)<\/p>\n
\u2022 \u00bc cup thinly sliced green onions<\/p>\n
\u2022 Salt<\/p>\n
\u2022 \u00bc cup fermented veggies (I like to add a little spice with kimchi or Cleveland Kraut\u2019s gnar gnar)<\/p>\n
Directions:<\/p>\n
Break apart cauliflower into large florets. Chop the core into smaller pieces. Working in batches, add the cauliflower to a food processor and process for 30 seconds, stopping to mix in the larger pieces. Continue for 2 to 3 minutes until the cauliflower resembles small pieces of rice. Repeat with the remaining batches. Set aside.<\/p>\n
In a large saut\u00e9 pan over medium-low heat, add 1 tablespoon coconut oil. Pour in the whisked eggs, swirling them slightly to get a thin, even layer on the bottom of the pan. Continue to cook over medium-low until just cooked through. Slide the cooked eggs onto a cutting board and chop into a small dice. Set aside.<\/p>\n
Raise the heat to medium-high and add the remaining tablespoon of coconut oil to the pan. Add the carrots and saut\u00e9 for 4 to 5 minutes. Add the onion, green beans, and mushrooms and saut\u00e9 for 5 minutes. Add the cauliflower rice and cook for an additional 5 minutes, stirring frequently until lightly browned and cooked through. Add the tamari and mix well for 1 minute.<\/p>\n
Turn off the heat and add the cooked eggs and green onions. Mix well, add salt to taste, top with fermented veggies. Serve. Serves 4<\/p>\n
January 2020 Green Bean Delivery Newsletter Link:<\/p>\n
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