Swap rice for cauliflower and you get a nutritious take on a classic.

Cauliflower Fried Rice

Serves 4

Ingredients:

• 1 medium head of cauliflower (or 12 ounces pre-riced cauliflower)
• 1/4 cup coconut aminos
• 4 tbsp ghee (or coconut oil), melted
• 1 tsp ginger, minced
• 1/4 tsp pepper
• 2 eggs, beaten
• 3 garlic cloves, minced
• 1 medium onion, diced
• 1/2 cup broccoli florets
• 2 carrots, diced
• 3 scallions, chopped

Directions:

1. If using a head of cauliflower, chop into smaller pieces and pulse the cauliflower in a food processor until it resembles rice, about 2-3 minutes. Set aside.
2. In a small bowl, whisk together the coconut aminos, 2 tbsp of melted ghee (or coconut oil), ginger and pepper. Set aside.
3. Heat 1 tbsp of ghee in a medium skillet over low heat. Add the beaten eggs and cook until cooked through (without mixing), about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces. Set aside.
4. Heat remaining 1 tbsp of ghee in a large skillet or wok over medium-high heat. Add garlic and onion to the skillet, and cook about 3-4 minutes, stirring often, until the onions have become translucent. Stir in the broccoli, carrots, and scallions. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
5. Stir in the cauliflower, cooked eggs, and coconut aminos mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes. Serve immediately.