Whole30 Fried Rice
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Did you hear the news, Whole30 changed their rules, and now include peas in their approved list of foods. Essentially, they rarely presented a problem in reintroduction. “Most varieties of peas are lower in FODMAPs and phytates than other forms of legumes, and pea protein is considered a hypoallergenic protein source by functional medicine doctors. PLUS, sugar snap and snow peas (along with green beans) have been an exception to the no legume rule since the beginning.” See here for more details.
This fried “rice” is incredibly satisfying and delicious. You can easily add cooked shrimp, or chicken and make this a full, and hearty meal. However, it’s good with just the eggs alone. Enjoy!
- 2 cups cauliflower rice frozen
- 1/2 cup green peas frozen
- 1/4 cup yellow onion diced
- 1/4 cup carrots diced
- 2 tbsp coconut aminos
- 1/4 tsp dried ginger or 1 tbsp fresh- grated
- 1/2 tsp garlic powder
- 2 tbsp avocado oil
- 2 eggs whisked
- salt and pepper to taste
- Heat skillet or wok over medium heat, adding in oil, swirling around to coat evenly (you can also use a nonstick pan and cooking spray, if you prefer)
- Add the carrots, onions, pinch of salt, and garlic powder, sauteing for 2-3 minutes, or until the onions are translucent and the carrots begin to soften
- Add the cauliflower rice, ensuring it is evenly covering the pan, and not clumped on top of each other. Leave untouched for 2-3 minutes, you want the moisture to evaporate, this is what helps create a rice like texture, add another pinch of salt, and the ginger, gently mixing
- Add in the peas and coconut aminos, allowing the peas to heat through, about 2-3 minutes, once warmed through, push to one side of the pan, spray with cooking spray, and add the whisked egg
- Using a spatual, gently begin to stir the eggs to cook, then pull into the fried rice to continue cooking, top with another pinch of salt and sliced green onions if desired