Cauliflower Fried Rice (Keto, Paleo) Cooking Guide

• Begin by grating the cauliflower using a grater or a food processor until it resembles rice grains. This will be the base of your fried rice.
• In your large skillet or wok, heat 1 tablespoon of coconut oil or grass-fed butter over medium heat. Pour in the slightly beaten eggs and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
• In the same skillet, add another tablespoon of coconut oil or grass-fed butter. Once melted, add the finely chopped yellow onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
• Stir in the grated carrot, chopped green onions, and sliced red cabbage. Cook for an additional 3-4 minutes, allowing the vegetables to soften slightly.
• Next, add the grated cauliflower to the skillet. Pour in the coconut aminos and season with sea salt to taste. Stir everything together, ensuring the cauliflower is well combined with the veggies.
• Cook for about 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy. Finally, add the scrambled eggs back into the skillet and mix well.
• Once everything is heated through, remove the skillet from the heat. Serve your Cauliflower Fried Rice (Keto, Paleo) warm, garnished with additional green onions if desired.