I love Chinese food and house fried rice is a favorite. When I was younger Chinese restaurants were known to use additives that made some of my family members sick. House fried rice is typically a combination of shrimp, beef and chicken along with assorted vegetables and white rice. Our Executive Chef developed this recipe using all real food clean ingredients. And of course she has replace the white rice with Riced Cauliflower. Why order takeout when you can put this delicious Paleo House Fried Rice together in a matter of minutes!

Asian cooking is all about the preparation, having all your ingredients chopped and ready to go. You could do your prep work the night before so that when you come home from work there is a delicious no-take-out Chinese inspired dish on the table in minutes. So next time you are craving some Chinese take-out, make your own Paleo House Fried Rice!

Paleo House Fried Rice

Paleo House Fried Rice
Write a review
Print
Ingredients
  1. ½ lb. Shrimp, peeled and deveined
  2. 1 Sugar Free Smoked Kielbasa, diced
  3. 1 Zucchini, diced
  4. 2 Carrots, peeled and minced in processor
  5. 1 Head cauliflower, riced in processor
  6. 6 Scallions, sliced
  7. 2 Eggs, scrambled
  8. 1 T. Fresh ginger, minced
  9. 1 T. Fresh garlic, minced
  10. ¼ cup Bacon fat
  11. ½ cup Coconut Aminos
  12. 1 t. Sea salt
  13. 1 t. Pepper
Instructions
  1. Warm a tablespoon of bacon fat in a skillet over medium heat.
  2. Pour the eggs into the pan and cook for 2-3 minutes and then flip.
  3. Cook one more minute. Slide the egg out of the skillet onto a cutting board.
  4. Cut into small pieces and transfer to a plate.
  5. Add another tablespoon of Bacon fat to the skillet.
  6. Add the kielbasa, stir and cook until browned on both sides, about 2-3 minutes.
  7. Transfer sausage to a plate with the chopped eggs.
  8. Add another tablespoon of fat to the skillet.
  9. Add the shrimp in a single layer.
  10. Cook for 3-4 minutes until just pink and cooked through
  11. Transfer the shrimp to the plate with the sausage and eggs
  12. Add the remaining tablespoon of grease, to the skillet and increase heat to medium high.
  13. Add the carrots, zucchini, ginger and garlic, sauté for a minute, then add the cauliflower rice and stir to coat.
  14. Continue stirring and cooking for about 2 minutes.
  15. Add the coconut aminos.
  16. Stir well, to distribute the sauce throughout the rice.
  17. Cook for 5 minutes, stirring frequently, until the rice is heated through.
  18. Add the eggs, sausage, shrimp, and green onions to the skillet.
  19. Sprinkle with pepper.
  20. Stir gently to mix.
  21. Taste the rice and add salt if needed.
Paleo on the Go http://blog.paleoonthego.com/