Name: Pan fried “rice”
Ingredients: 1 ½ cups frozen riced cauliflower; 1 ½ cups hemp seeds (you can use less seeds and mor cauliflower); 1 shallot or small onion, minced; 1 medium carrot, small dice; 45 broccolo florets or stems, small diced; 1 tsp fine salt; ½ tsp ground ginger; ½ tsp black pepper; ¼ cup sesame seeds; 3 tbsp bacon fat, lard, or other fat; 3 tbsp coconut aminos, divided; 1 tbsp sesame oil; 2 eggs, scrambled; 2 green onion, sliced thin

Yields1 Serving

1 ½ cups frozen riced cauliflower

1 ½ cups hemp seeds (you can use less seeds and mor cauliflower)

1 shallot or small onion, minced

1 medium carrot, small dice

45 broccolo florets or stems, small diced

1 tsp fine salt

½ tsp ground ginger

½ tsp black pepper

¼ cup sesame seeds

3 tbsp bacon fat, lard, or other fat

3 tbsp coconut aminos, divided

1 tbsp sesame oil

2 eggs, scrambled

2 green onion, sliced thin

Pre-heat oven to 400F.
On a large sheet pan with a rim, toss together the cauliflower rice, hemp hearts, diced onion, carrots, broccoli, salt, ginger, pepper and sesame seeds.
Drizzle the fat over everything and toss again to combine then spread the mixture out evenly over the entire sheet pan in one, thin, even layer.
Drizzle 2 tablespoons coconut aminos over everything.

Roast at 400F for 25-30 minutes or until parts of the rice are browned and toasty (yes, practically burnt, but so good).

Remove from the oven, and use a thin spatula to scrape up and mix all of the toasty rice together, add in the remaining coconut aminos, the sesame oil, and the scrambled eggs, lifting and folding in all the ingredients!

Sprinkle with green onion and dig in!

Ingredients