Recently I made this “fried rice” on a whim. Truthfully it was a throw together meal that turned out ridiculously good so I thought I should share with you. Fried rice from traditional Chinese takeout restaurants was go my favorite thing order pretty much all my life. Give me some fried rice, perhaps a hot and sour soup, make sure you include a fortune cookie (or two) and I was a happy camper.

 

Speaking of fortune cookies, the other day I was cleaning up a few things, purging some old clothes I plan to get rid and as I picked them up off the bed I found two fortunes lying in their place. The odd thing wasn’t only the random fortunes but the fact that they were so intact. It didn’t appear that they had been in any pockets, they weren’t even crinkled like they had come out of a fortune cookie. One read “Listen to the wisdom of the old,” and the other read “Past experience: He who never makes mistakes never did anything that’s worthy.” I don’t remember having read them before, but if I did I was clearly smart in keeping them for whatever reason. I’d like to believe they appeared on their own somehow, the Universe works in mysterious ways.  I had just spent time earlier that afternoon visiting with my Grandma and her sisters, which I can tell you there was lots of the “wisdom from the old” intertwined in their entertaining conversations!

Obviously, now I stay away from Chinese take out for several reasons like not knowing what the ingredients are, probable hidden MSG and I always wondered why I had a semi-upset stomach after eating the food, I now understand, hello food sensitivities! Not to mention low quality ingredients. But I digress.

This fried not-rice made me never want to eat fried rice from a Chinese takeout place again. Honestly, the flavor combos here are so strong they create a whole new fried-rice flavor on their own. The leeks add a deep onion flavor with a subtle sweetness to the whole dish. Frankly, I am salivating just telling you about it.

 

 

I think I’ll probably make up some of this to take with me since I am preparing for a trip this week!  I am super excited about getting in a new environment for a little while and visiting friends and family.  It’s so easy to make and will be good to have on the road too, not to mention it’s full of vegetables to help me power the through the day.

Enjoy this with your favorite Asian inspired meal, some seaweed on the side or even a fried egg on top if you’re not following AIP specifically!

 

 

CAULIFLOWER & LEEK TURMERIC FRIED RICE

 

Ingredients

1 head cauliflower
6 carrots
1 leek
2 tablespoons coconut oil
1 tablespoon turmeric powder
1 tablespoon dried ground ginger
1/2 tablespoon garlic powder
1 teaspoon Red Boat fish sauce
1 teaspoon coconut aminos
Parsley and lime for garnishing

Process

1.  Wash the cauliflower and cut into florets. Place in a blender and pulse until the cauliflower resembles a rice-like size. Transfer to a bowl. Wash and cut the carrots into halves long-ways and then chop. Chop the stalk (the white part) of the leek  into fine shreds. Tip, using a mandolin for these jobs is a great way to make this go really fast!

2. Bring skillet to medium heat on the stove top and add coconut oil. Add carrots and begin to saute. Once they begin to brown add in the riced cauliflower. Once the cauliflower begins to cook stir in the spices until all the vegetables are coated. Now add in the leeks. once the leeks become tender add in the fish sauce and coconut aminos. Continue cooking for 10 minutes until completely fried and browned.

3. Serve and garnish with parsley, lime and extra coconut aminos alongside any meal or alone. You could easily add leftover roasted chicken or if you’re not following AIP an egg would be delightful!

 

ENJOY,

xo,

Kari