So the other night when zucchini rice and I fell in love, I started thinking about all the possibilities and got giddy. Nobody was gonna SQUASH my plans. Get it?! SQUASH! Alright, anyway, I was daydreaming away and before I knew it a new day arrived and I had a plan! Paleo Asian Fried Rice (Non-Cauli) was happening!
I wanted to make it the traditional way, which I am sure is really not at all traditional! But the kind I had growing up in Chinese American restaurants with the peas and the onion, and the egg and the salty soy sauce. Only I was obvi gonna have to make it the healthier way!
To be honest, I hate the way I feel after eating real rice – bloaty and overstuffed, not to mention I get other symptoms from cross-reactivity. After eating this I couldn’t believe how light and clean I felt! It really was a great feeling to feel as if I had eaten fried rice and yet didn’t have the consequences! So without further ado….
- 3 large yellow squash, spiralized
- 1 cup organic green peas
- 1 onion, diced
- 2 eggs, whisked
- 2 teaspoons avocado oil, divided
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 5 tablespoons coconut aminos (or more to taste)
- 1/4 teaspoon sea salt (or more to taste)
- 1/8 teaspoon onion powder
- Start by mincing your spiralized squash on a cutting board; you can make the pieces as large or small as you want
- Then in a wok or large skillet, saute squash “rice” in 1 teaspoon avocado oil over high heat – you’ll want to sweat the squash until a lot of the water evaporates (at least 10 minutes)
- Once the water has mostly evaporated add in the diced onion and continue to saute over high heat until onion softens – letting excess moisture cook off here as well, stirring occasionally to prevent sticking
- Reduce to medium heat
- In another skillet, heat the other teaspoon of avocado oil and pour in whisked eggs
- Scramble until they are cooked through, then spoon them into the “rice” mixture
- Now add in the cup of peas and stir to combine
- Next add sesame oil, garlic, sea salt, coconut aminos, and onion powder
- Stir and saute for another 5 minutes to allow flavors to really integrate
- Optional: mix in cooked chicken, shrimp, pork or beef to complete the meal
- Optional: garnish with sesame seeds or fresh chives
Awesome Jennifer! What kind of squash do you prefer?
Hi Alex, really any variety should work but I used yellow!
I’ve made similar using my Mouli Julienne grater(looooove that thing)! I gather all the shredded zucchini in a tea towel and let it drain for about 20 minutes or so. If I’m in a hurry I will squeeze the water out before cooking. We are big squash(and cauliflower) fans here but have never tried cauliflower “rice” because it just doesn’t sound right to me.
Giving it a try with a box grater. Fingers crossed. I tried to love cauli-rice. I really did. But I couldn’t even like it, much less love it. Looking forward to giving it a go with knock off General Tso’s chicken. 🙂
How did it turn out?