Crispy, sweet and salty fried cauliflower rice with delicious toasted kale! A Paleo, Whole 30, and Keto veggie dish thats super easy to throw together.
Guyyyyyssss what a week. Everything has been a whirlwind since I started running around between doctors last week, and I feel like I got another full time job dealing with the side effects of medication. On top of the fact that I’m shooting for multiple restaurants this week, and working my actual full time job. And running this website, so you all know I haven’t forgotten how wonderful you are.
I don’t mean to complain. I’m so thankful for everything that I get to be a part of creating, and my heart has been happy and full lately with the amount of design and photography that fills my days. I was meant to do this, and I’m so grateful that I’m able to make a living doing what I love. It’s not a pain one bit. The being sick from medication part though? Not a fan. We could subtract that piece, and I’d be a happy lil clam.
Come Monday, I’ll be off meds and back to being a human. I CAN’T WAIT. We’ll have to celebrate with a super special recipe. As if this crispy kale cauliflower rice isn’t already super special. Cuz it is. Go try it!
Crispy Kale Fried Rice
INGREDIENTS
- 1 tbsp coconut oil
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1.5 cups shredded carrots
- 1.5 cups shredded cabbage
- 6 cups cauliflower rice
- 1/4 cup coconut aminos
- 1 tbsp fresh lime juice
- ¼ tsp salt
- 1 Iarge bunch kale, ribbed and chopped
INSTRUCTIONS
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Heat coconut oil in a large skillet over medium heat. Add ginger and garlic and saute for 2-3 minutes, or until fragrant. Add carrots and cabbage to the skillet and saute for 4-5 more minutes, then stir in cauliflower rice, coconut aminos, lime, salt, and mushrooms. Cook for 6-7 minutes, or until cauliflower is soft on the inside, but slightly crispy on the outside.
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Add kale to the skillet and cook for 4-5 minutes, or until wilted and slightly browned on the edges. Serve and enjoy!
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