A lightened up and Paleo friendly version of the Asian-inspired dish with cauliflower rice instead of the traditional grain. This recipe is a riff on Mark Bittman's Ginger Fried Rice.
3tablespoonsavocado oildivided (or other high heat oil)
2tablespoonsminced garlic
2tablespoonsminced ginger
kosher salt
1largeleekhalved and thinly sliced (white and light green parts), rinsed and dried
2poundhead cauliflowerseparated into florets and shredded (cauliflower rice)
4eggs
4teaspoonssesame oil
4teaspoonscoconut aminosor soy sauce
Instructions
Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add garlic and ginger; cook and stir until crisp and golden brown, taking care not to burn the garlic. Remove from skillet with a slotted spoon to a plate lined with a paper towel. Season lightly with kosher salt. Reserve.
Add 1 tablespoon oil to same skillet. Add leeks. Cook and stir about 3 minutes until mostly tender. Increase heat to medium-high and add cauliflower; cook and stir until cauliflower is crisp-tender and lightly browned, about 5 minutes. Sprinkle in water as needed if the cauliflower is too dry. Season to taste with salt. Set aside.
In a cast iron or nonstick skillet, fry eggs in remaining oil, over easy or sunny-side-up.
Divide cauliflower rice among four bowls. Top each serving with a fried egg, then drizzle with 1 teaspoon sesame oil and 1 teaspoon coconut aminos or soy sauce. Sprinkle crisped garlic and ginger over each and serve.