Having an autoimmune disorder makes it nearly impossible to go out for Chinese. No MSG, no soy, no gluten – and not grains for that matter – no point! I’ve been through a ton of recipes for various AIP stir fries and have finally come up with one that is my favorite. I typically use chicken or pork, but just about any meat would work here. Whatever meat is your favorite in stir fry!
This recipe makes six servings. Perfect for dinner and a few lunches in my house!
Fried Cauli-Rice
Ingredients
- 2 packages (12 oz) Riced Cauliflower if frozen, partially cook or defrost the packages. You want them to be approximately room temperature to use in the stir fry
- 1 1/2 pounds meat cubed chicken, cubed pork, ground turkey, salad shrimp
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp cooking oil avocado oil, lard
- 3 large eggs, slightly beaten (omit for AIP)
- 1 onion, chopped
- 2 carrots, chopped or shredded
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 tsp crushed red pepper (omit for AIP)
- 2 tbsp soy sauce (coconut aminos for AIP)
- 1 tsp fish sauce
Instructions
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Heat a wok or large skillet over medium-high heat. While it is warming up, sprinkle meat with salt and black pepper. Add 1 tbsp. oil to the wok and just as soon as it starts smoking, add meat. Cook about 8 minutes or until cooked through, stirring frequently. Remove meat; keep warm.
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Add 1 tbsp. oil to the wok; add eggs. Cook, stirring constantly, until scrambled; remove eggs, and keep warm.
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Add the last tbsp. of oil to the wok. Sauté onion, carrots, garlic, ginger, and red pepper (omit for AIP) 5 minutes or until tender. Add cauliflower; cook, stirring often, 5 minutes or until cauliflower is tender.
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Stir in soy sauce (coconut aminos for AIP),, fish sauce, meat, and egg (omit for AIP); cook 2 minutes.