Cauliflower Fried Rice with Mushrooms

There was a seven month period a few years ago where I strictly followed the Wahl’s Protocol “paleo” diet in hopes that it would prevent future MS relapses. The diet did not prevent relapses for me, but it did help me return to a healthy weight after receiving several rounds of heavy duty IV steroids to treat MS flares. Eating whole foods that were intended to heal my body also helped me adjust the way I think about food. It allowed me enough of a break from certain unhealthy foods that I don’t crave or binge them like I did years ago.

Although I no longer follow the Wahl’s Protocol, I strive to include the healthy habits I learned from doing it as often as I can manage without adding too much extra stress to food preparation.

One of the goals on the Wahl’s Protocol plan is to get 3 cups of sulfurous foods every day. This can be tough. Mushrooms and cauliflower are both in the sulfurous category though, so I began making this recipe for cauliflower “fried rice.” When I was doing Wahl’s Protocol, I used coconut aminos in place of the soy sauce and 1/4 cup chopped cashews in place of the egg. If you are also avoiding peas, just purchase plain riced cauliflower and add your own carrots and onion.

This 10 minute dish, perfect for lunch or as a side, can be made in one pan!

Cauliflower Fried Rice with Mushrooms

Recipe by meltedkcCourse: Lunch, SidesCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 4 oz sliced portobello mushrooms

• 1 Tbsp avocado oil

• 1 garlic clove, minced

• 1tsp minced fresh ginger

• 10oz package riced cauliflower medley

• 1.5 Tbsp gluten free soy sauce or coconut aminos

• 1 tsp toasted sesame oil

• 1 egg (1/4 cup chopped cashews can be substituted if avoiding eggs)

Directions

• Heat avocado oil over medium heat in a non-stick skillet. Add the sliced mushrooms in a single layer. Try not to overcrowd as mushrooms can get mushy. Turn the mushroom slices after a couple minutes. They should be browned on one side. Repeat cooking the opposite side. Remove the mushrooms from the pan.
• Add the garlic and ginger. Saute for 30 seconds before adding the frozen riced cauliflower medley.
• Saute the cauliflower for 4-5 minutes, stirring occasionally. Add the soy sauce or coconut aminos and stir well. Push the cauliflower to one side of the pan.
• Pour sesame oil onto the open part of the pan, then crack an egg over the sesame oil. Use your spoon or tongs to scramble the egg in the pan. Once cooked, stir into the cauliflower rice.
• Spoon rice into serving dish and top with sauted mushrooms.

Notes

• This recipe can easily be adjusted to meet your needs. If you’d like to add a protein, just saute that before or in place of the mushrooms. Leftover- or rotisserie chicken is great in this dish!