EASY LOW-CARB CAULIFLOWER FRIED RICE RECIPE

I’m all about easy meals right now–the kind of meals that practically cook themselves. I guess my need for easy cooking is because I’m in a transition phase right now. My world as I know it has fundamentally changed.

Harper, my daughter, companion, and co-founder of this blog,  just landed in Haiti to begin her 6 month mission trip. My heart is filled with pride and breaking all at the same time.

Harper and I did everything together. We saved rescue ponies, raised baby chicks, and learn to milk a cow together. We cooked together and started this blog together. To say I will miss her is a huge understatement.

Still, I am proud that she is forging her own way. It is time for her to move on. I am grateful that she is giving back. She will learn and grow from this experience.

The thing that will be most difficult for me is that she won’t have cell service or wi-fi most of the time. I won’t be able to call or text her with my next big idea. As difficult as this is, I can’t imagine what parents who have children going into a war zone must feel.

Today, in between calling and texting Harper during her airport layovers, I made this dish one more time to get photos. What a great distraction! Besides, fried rice makes great comfort food!

Ingredients

• 2 tablespoons butter, ghee, coconut oil, or olive oil
• 12 ounces riced cauliflower fresh or frozen
• 1/4 cup carrot finely diced (optional)
• 1 ounce green onion (about 2 large or 4 small) sliced, with white and green parts separated
• 2 cloves garlic crushed
• 1 large egg beaten
• 2 tablespoons gluten-free soy sauce or Tamari (more or less to taste)
• 1 teaspoon toasted sesame oil

Instructions

1. In a large heavy skillet or wok, melt butter or oil of choice over medium-high heat.
2. Add carrots and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes.
3. ..............................

for full instruction please see : simplysohealthy.com

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