Mushroom Cauliflower Fried Rice
Ingredients
- 2 Tbsps extra-virgin olive oil, divided
- 3 cups mixed fresh mushrooms, sliced or chopped
- 2 fresh garlic cloves, minced
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and chopped
- 1 medium head cauliflower
- 2-3 Tbsps coconut aminos, liquid aminos, or low sodium soy sauce
- 2 green onions or scallions, sliced
- sea salt and fresh black pepper, to taste
Preparation
Break the cauliflower into small florets and pulse in a food processor for about 20-25 seconds until it’s a rice-like consistency; do not over process or it'll turn to mush.
Heat a large skillet or wok over medium-high heat and drizzle with one tablespoon of olive oil. Add the mushrooms and stir fry until browned and tender, about 4 minutes. Season with sea salt and pepper and set aside.
Add the remaining oil to the skillet and cook the garlic until just fragrant, about 1 minute. Stir in the onion, bell pepper and cauliflower rice, and stir fry for 6 minutes, until it starts to lightly brown.
Return the mushrooms to the skillet and drizzle everything with coconut aminos. Cook for an additional 2-3 minutes, until everything is well heated through, to your liking.
