cauliflower fried rice with egg and cilantro
1 medium head of cauliflower, grated or “riced” in food processor or Vitamix
2 medium carrots, diced
1 medium onion, diced
1 head of baby bok choy, chopped (stems and leafy parts seperated)
2 garlic cloves, minced
Small piece of ginger, minced
Toasted sesame oil
Drizzle of tamari (gluten-free soy sauce)
Rinse off head of cauliflower and cut off the green leaves and most of stems.
Drain well. Cut into little florets. Place a handful of cauliflower florets into the Vitamix or food processor (about a cup or so) and put the lid on. Turn the machine on to variable speed 2 and press the cauliflower into the blades with the tamper.
After about 5 seconds the cauliflower should be in little rice shapes. Repeat in small batches until the whole head is riced.
Heat a bit of toasted sesame oil and coconut oil in a large skillet over medium high heat. Add in onions and carrot until onion starts to soften, about 3 minutes.
Add in garlic and ginger, and cook another couple minutes. Then add in the white parts of the bok choy, cook for a minute and add in the riced cauliflower with a nice drizzling of tamari. Cook for about 5 minutes.
Stir in the leafs of the bok choy and continue to cook for another couple minutes until the leafs are slightly wilted and the cauliflower is cooked to your taste.
Meanwhile, in a separate skillet heat coconut oil over medium heat, crack your eggs in (one for each person) and cook until they reach your desired doneness. Cover the pan after a minute or so (this will help cook the top of the egg), or flip the egg.
Garnish with cilantro and sriracha before serving. Enjoy!