I know a lot of paleo peeps who are #teamwhiterice and I get it. I realize that this isn’t a “one size fits all” lifestyle ….we all make our adjustments and add foods in or eliminate according to our fitness level, allergies and/or intolerances. I for one, don’t know if I can tolerate white rice or not but I don’t miss it so I don’t feel the need to “test it out”, if you will. What I do miss about rice are the actual components of what a rice dish will bring to the palate! Hence my version of a fried rice – ‘Caulifried Rice’ and in this case, shrimp was added.
If you check my sides tab on the RECIPES section, I have a ‘Spanish Rice’ as well. I have never been a huge fan of spanish rice — my mom used to make it all the time and I would usually push the rice all over the plate to look as though it had been somewhat eaten. That being said – a year or so ago, I wanted to take along a side dish for a potluck/taco bar and it would also be great to have a side for my tacos and/or enchilada’s so I decided to use cauli-rice to recreate a mexican side dish. Perhaps I really don’t like rice in it of itself because I actually liked this cauli version much butter than with traditional rice.
In this particular fried “rice” dish, I added some shrimp that I diced up. I’ve made it with pork belly, chicken chunks and sliced skirt steak which was yum! I kinda like to add it into the rice but obviously it can be served on the side of a protein as well! Have fun with it and make it your own 
- 3 cups cauli-rice
- 1/2 cups diced carrots
- 1/2 cup diced brocolli
- 1 celery, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4-1/2 tsp fresh grated ginger
- 1 large egg
- 3 tbsp brown butter or ghee
- 2(+) tbsp chicken stock
- 3 tbsp coconut aminos
- 1 tsp coconut vinegar
- 1 tsp garlic powder
- 1/4 tsp pepper
- salt to taste
- In a large wok or pan, add ghee or brown butter over medium flame. Once melted, add cauli-rice. Stir occasionally.
- Dice all veggies while cauli-rice is warming.
- Add chicken stock, coconut aminos and coconut vinegar to the rice.....then add in carrots and onions. Let this cook up about 3 minutes, then add in the rest of the diced veggies, garlic and ginger.
- Whisk your egg and either cook up in a small pan or move your rice mixture over to the side of the pan/wok and cook up your egg there....incorporating once cooked .
- Sprinkle the garlic powder, pepper and salt onto the "rice" and combine.
- Serve this on the side of any protein or add in your favorite! I used shrimp here but have used pork belly, chicken and beef!
