Who doesn’t love fried rice? Imagine if you could get the same head to toe-warming satisfaction from a big bowl of it without all the sodium-dosed carb coma?

GAME ON!

If you haven’t tried cauliflower fried rice yet, you’re in for a treat, a guilt-free treat that you can actually feel good about + enjoy with desired frequency. The coconut, cashew + curry make for a slightly sweeter Caribbean-inspired fried rice. That lil bit of calorie-free naturally sweet stevia makes you even less likely to miss that extra sodium!

Coconut Cashew Curried Cauliflower Fried Rice

INGREDIENTS
As always, please choose organic gmo-free ingredients for YOUR health!
1/3 cup full fat coconut milk * 
½ cup low sodium stock or bone broth. You pick: chicken, beef or vegetarian.
½ Tbsp low-sodium soy sauce or gluten free tamari
1 Tbsp curry powder
1/8 tsp pure stevia extract powder or 2 tiny scoops inside Trader Joe’s Stevia 
2 Tbsp unsweetened flake coconut
5 cashews, crushed into small pieces
1 tsp coconut oil
2 eggs + 4 egg whites, lightly beaten
1lb or 5 cups riced cauliflower – Another fab find at Costco: Taylor Farms Organic Cauliflower Rice 2lbs $3.99! 
½ small white onion, minced
1 clove garlic, minced
1 head of broccoli, diced
1 lb fresh green beans, diced
2 large carrots, shaved + diced or 10 baby carrots, diced
 
DIRECTIONS
Heat small saucepan over medium-high heat. Add coconut milk, stock/bone broth, soy sauce/tamari, curry, + stevia. Stir with wooden spoon to combine. Raise to boil, then reduce heat to low, allowing sauce to thicken while you prep rest of ingredients. Stir occasionally.

Heat large sauté pan or wok over medium heat. Add dried coconut + cashews. Sauté a few minutes until edges become very lightly browned. Set aside.

To same large pan/wok, add coconut oil. Add eggs + gently scramble. Set aside. Again: same pan…Sauté onion + garlic until fragrant. Add broccoli, green beans, carrots + any other veggies of choice. Sauté 4 minutes or until soft.

Raise heat to medium-high add cauliflower + coconut milk sauce. Mix then cover. Cook about 5 minutes, stirring frequently, until the cauliflower softens to your liking. Add egg then remove from heat.

Spoon into 4 bowls + sprinkle each bowl with your toasted coconut flakes + cashews. Devour!

NUTRITION INFO [1/4 of recipe]

205 Calories  22g Protein  11g Fat  21g Carbs [8g Fiber, 4g Sugar]   240g Sodium

* Please use full fat coconut milk. The reduced-fat coconut milk beverages do not contribute adequate coconut flavor or creaminess. Don’t worry, it only adds about 5.5g fat/serving. Psyched: TJ’s now sells organic coconut milk!