MAKES: 4 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
Egg fried rice is usually a high-carb indulgence, one you’ll need to avoid if you’re eating low-carb. Not this version, though! Made with healthy cauli-rice (shown here), it’s short on starch but big on flavor, with aromatics—like toasted sesame oil, spring onion, and garlic—that really make it sing.
Ingredients
1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat
1/2 small (35 g/1.2 oz) yellow onion, sliced
1 clove garlic, minced
1 small (14 g/0.5 oz) chile pepper, sliced
1 medium (120 g/4.2 oz) green bell pepper, sliced
1 cup (70 g/2.5 oz) sliced white mushrooms
6 cups (720 g/1.6 lb) uncooked cauli-rice (shown here)
2 tablespoons (30 ml) coconut aminos
1/4 teaspoon turmeric powder
1/4 teaspoon paprika
4 large eggs, lightly beaten
1/2 teaspoon fine sea salt, or to taste
Ground black pepper
2 tablespoons (30 ml) toasted sesame oil or extra-virgin olive oil
2 medium (30 g/1.1 oz) spring onions, sliced
Instructions
In a large skillet greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic, chile pepper, green pepper, and mushrooms. Cook for about 5 minutes, stirring frequently. Add the prepared cauli-rice and cook for 5 to 7 minutes. Add the coconut aminos, turmeric, and paprika. In a bowl, whisk the eggs and season them with salt and pepper. Add the eggs to the skillet and continue to mix with a spatula until the eggs are cooked. Remove from the heat, drizzle with toasted sesame oil, and sprinkle with spring onion. Eat immediately or let it cool and refrigerate for up to 5 days.
NUTRITION FACTS PER SERVING:
Total carbs: 13.8 g / Fiber: 4.8 g / Net carbs: 9 g / Protein: 10.9 g / Fat: 26 g / Energy: 323 kcal
Macronutrient ratio: Calories from carbs (11%), protein (14%), fat (75%)
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