About
This simple mushroom fried rice is loaded with low carb veggies and a hint of spice from red chilli.
This is a great side dish to accompany chicken, pork or beef and makes a great alternative to take out rice!
Ingredients
- 3 medium mushrooms
- 2 medium raw egg
- 2 tablespoon coconut oil
- 1 medium – 4 1/8" long scallions
- 1 tablespoon coriander leaf, fresh
- 1 tablespoon, chopped shallot
- 1 clove garlic
- 1 cup cauliflower rice
- 1 tablespoon tamari sauce
- ½ tablespoon sesame oil
- ¼ each – approx 4" – 6" long hot chili peppers, red, raw
Instructions
- Heat a tablespoon of coconut oil in a skillet over a low/medium heat. Finely dice the shallot and chilli and finely chop the garlic. Add to the pan and sweat gently until tender and fragrant.
- Slice the mushrooms and add to the pan with the remaining coconut oil, cooking until tender and lightly browned all over.
- Add the cauliflower rice and stir well to combine, heating through.
- Beat the eggs together in a small bowl. Make a well in the center of the rice mixture and add the beaten egg. Let the egg settle for a moment then use a spatula to scramble the mixture, folding it into the rice and mushrooms until cooked through.
- Add the tamari and sesame oil and stir well to combine.
- Scatter with chopped scallions and fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 254.9kcal/1066.4kJ (per serving)
- Fat: 22.0g (per serving)
- Carbs: 6.7g (per serving)
- Protein: 8.6g (per serving)
