Korean BBQ Cauliflower Fried Rice Bowl: makes 1 serving

This colorful concoction was an impromptu dinner with a combination of veggies, healthy fat, some pickled goodness, + the most complete protein: an egg! Gluten-free, paleo, + to-die-for flavor!

What You Need:

  • Korean BBQ sauce – I use We Rub You 
  • 1 1/2 cups riced cauliflower, gently steamed (Quick tip: by it pre-riced. Available fresh or frozen)
  • 1/2 serrano pepper, sliced (Cooking tip: want it spicier? keep the seeds)
  • 1 cup shiitakes, sliced
  • 1 egg, fried
  • 3 scallions, sliced (save the ends + slice those up to top)
  • 1/8 cup pickled carrot – I buy Oh Snap! 
  • 1/8 cup avocado, diced (Cooking tip: I LOVE to place the avocado in the fridge to chill before using!)
  • Sesame seeds, raw

To Make:

  1. Rice the cauliflower (I use my mini Cuisinart processor) + place it in a skillet over medium heat with shiitakes, scallions, + serrano peppers + a drizzle of sesame oil. Saute for a few minutes until tender.
  2. Meanwhile, fry or make an egg over-easy.
  3. Chop the pickled carrot + some extra scallions.
  4. Put the cauliflower mix with the pickled carrot + extra scallions in a bowl, drizzle with BBQ sauce, + top with sesame seeds and the egg.