Rice Recipe #1: Ginger Fried Rice
Cauliflower rice, truly a gift from the grain-free gods, makes detox “fried rice” possible, and you can work around this recipe’s basic principle with any veggies you have on hand.
Not to cramp your creativity or toot our own horn, however: This combination rocks just about everyone’s world. A dish that makes for a gourmet dinner, this will have you saying, “Cleanse? What cleanse?”
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 1 small green chile, finely chopped, seeds and rib removed
- 2 tablespoons minced ginger
- 4 teaspoons minced garlic (4 cloves)
- 6 green onions finely chopped (white and green parts)
- 4 cups of chopped shiitake or crimini brown mushrooms
- 2 tablespoons Bragg liquid aminos, plus more to taste
- 1⁄2 cup finely chopped cilantro (1 bunch)
- 2 teaspoons fresh lime juice, plus more to taste
- 1⁄2 teaspoon Celtic sea salt
To make the cauliflower rice, roughly chop the cauliflower into florets, and discard the leaves and the tough middle core. Throw the cauliflower pieces into a food processor fitted with the S blade, and pulse a few seconds until the cauliflower is the consistency of rice. You should end up with about 5 to 6 cups of cauliflower “rice”.
In a wok or deep skillet, heat the oil on medium-high heat, and sauté the chile, ginger, garlic, green onions, and mushrooms with
1⁄4 teaspoon of salt for about 5 minutes, until soft and well combined. Throw in the cauliflower rice and liquid aminos, and sauté for a further 5 minutes, until softened. Stir in the cilantro, lime juice, and remaining 1⁄4 teaspoon of salt, and tweak flavors to taste. Serve out half of the rice, and transfer the remaining rice to a sealed container in the fridge.