Hello beautiful people! It’s almost been a week since I posted the cauliflower fried rice story on my Instagram account and I promised a recipe forthcoming. So here it is! I love any kind of Asian food. From Thai, to Chinese, to Japanese, Korean and on and on…they always hit the spot. Growing up, my family would go to Happy Teriyaki all the time, and we thought it was healthy! We weren’t quite up on MSG. Yikes! Since then, I’ve come across so many healthy, paleo recipes for classic Asian dishes that are just as delicious and flavorful as I remember. One of the best Asian cookbooks I’ve found is “Paleo Takeout“. Every recipe I’ve made so far has been exactly as I remember it tasting. I would highly recommend it!
Anyways, on to the recipe! This is one of my staple recipes. It can be made with whatever veggies you have on hand. I always keep a bag of cauliflower rice in the freezer for an easy, quick meal. Trader Joe’s carries frozen and fresh cauli-rice. Since you aren’t using rice, you’re essentially eating an entire bowl of veggies! Score!
2 tsp minced garlic
2 TBLS coconut oil
1 cup sliced onions
1 cup peppers
1 cups sliced carrots
1 cup broccoli
1 cup cooked cubed chicken
1 TBLS Thai and True green curry paste
1 package of cauli-rice
1/2 cup toasted chopped cashews
2 scrambled egg
(You can add whatever veggies you want)
Preheat the oven to 400.
Heat the coconut oil and garlic in a large skillet until it starts to sizzle.
Then add the onions and cook until they start to soften. Add all the veggies and cook, stirring frequently, for 7 minutes. Next, add the cauli-rice, chicken, and curry paste and cook another 7 minutes. While the stir fry is cooking, spread the cashew pieces on a baking sheet and toast until fragrant. Lastly, scramble the eggs in a frying pan. Once cooked, cut into small pieces and add to the stir-fry. Remove the stir-fry from the heat and spoon some into a bowl and top with some of the toasted cashews.
I’d love to see what veggies you put in your stir-fry! Tag me in your pics! @iamthefitbaker