Coconut Cauliflower Fried Rice
Equipment
- Large skillet
- Chef’s knife
Ingredients
- 1 tbsp cooking oil
- 1 pound cauliflower rice fresh or frozen
- 3 minced garlic cloves
- 2 eggs
- 2 tablespoon of coconut cream the hard part on top of a can of coconut milk or coconut cream
- 1 tablespoon of soy sauce
- Juice of 1 lime
- 1 cup frozen corn
- 1 cup frozen peas
- Salt
- 2 cups spinach
- Optional: peanuts or sesame seeds for crunch!
Instructions
- Warm oil in a large nonstick skillet over high heat. Add cauliflower rice and cook for 3 minutes, stirring often. Add 3 cloves of garlic and cook for another 1 minute. Scooch the rice to the side and crack in 2 eggs. Scramble them quickly. Stir them into the rice when they’re cooked.
- Add the coconut cream, soy sauce, lime juice, corn, and peas. Stir in until combined. Taste and season with salt as needed. Stir in the spinach until wilted. Serve with peanuts over top.
Notes
NOTE: freeze the leftover coconut milk into an ice cube tray and add 1 cube straight into the skillet for future coconut cauliflower rice endeavors! or use in smoothies, or make a big curry!