Today I was seriously craving some Thai food! Trying to put a heathy spin on a craving can often be a challenge, however this dish turned out wonderfully! I served it with simply grilled pork chops (because its what I had) and it was very tasty. Here is the recipe I used, with my own adaptations. Here’s my method:
5 tbs soy sauce, plus 2 tsp (if you are 100% paleo or whole 30 sub this for a gluten free option or coconut aminos)
one head cauliflower, finally chopped into ‘rice’ size pieces – I used a mini food processor and pulsed the florets in batches
1/2 cup diced carrots
1/2 cup diced celery (feel free to add other fresh veggies you’d like, if I had some on hand I would have added peas or snap peas)
4 green onions, chopped and separated into lighter and darker ends
1 tbs garlic powder (feel free to sub fresh garlic, I just happened to be out today)
1 tbs Thai red curry paste
1 tbs finely chopped fresh ginger
1 can water chestnuts, rough chopped
1 tsp rice viniger
1 tsp sesame oil
Place a pan over med-high heat and coat with a bit of oil (use whatever kind you like, I like using light tasting olive oil). Beat the two eggs with the 2 tsp soy sauce.
Pour the egg mixture into the hot pan and do not stir.
Cook the eggs until they are cooked almost all the way through.
When the bottom has a nice golden color to it, flip and cook for another minute or two.
Remove egg from pan to a cutting board, slice, and set aside for later.
Cooking the eggs this way gives a great depth of flavor, and the fact that it makes less of mess than scrambling them is a plus! Next, add in a bit more light oil along with the carrots and celery. I happen to be using rainbow carrots, so don’t be afraid of the color!
When the veggies are soft, add in the ginger, light ends of the green onions, curry paste, and garlic powder and sauté for another 2 minutes. The curry paste and ginger should begin to become fragrant.
Next, add the sesame oil and rice vinegar, stir. After everything in the pan is combined, dump in the cauliflower and 5 tbs soy sauce. Stir.
Cover and cook for two minutes. Uncover and stir the ‘rice’. Cook for another 5 minutes, or until the cauliflower is done to your liking and all of the juices have been reduced and are sticking to the ‘rice’. Next, add in the water chestnuts and dark green ends of the green onions.
Thats it! It was a fast and simple dinner that I served with grilled pork that was simply seasoned with salt, pepper, and garlic powder. Delish!