3 Tbsp ghee or lard
1 egg (optional)
1 tsp toasted sesame seed
oil
3 Tbsp fish sauce
2 tsp tomato paste
1 tsp honey
2 cloves garlic, minced
1 pinch red pepper flakes
1 Tbsp minced ginger
4 medium carrots, diced
1 lb ground chicken (dark
meat), pork, or beef
1/4 tsp salt
1 cup frozen peas
Optional Toppings
cilantro, sliced scallions,
sriracha
18 September 2015 eNewsletter
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1 large head cauliflower or
2 small-medium heads
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Gather the carrots, peas, meat, sauce and
riced cauliflower to be ready to add to the pan,
as it comes together quickly. I recommend
keeping each ingredient in its own bowl.
Add the ginger, garlic and red pepper flakes to
the edge of the pan. Cook, stirring at the edge
of the pan, for about 30 seconds.
Cut the florets off the head of cauliflower. Add
to the steamer basket, doing it in batches if
needed. Steam, covered, for 5 minutes.
Add the carrots and cook, stirring, for 2
minutes. Add the meat and salt, and turn
the heat to high. Break up while cooking, 2
minutes. Add the peas and cook for about 1
minute. Add the riced cauliflower and sauce.
Stir it all together and cook until heated
through.
Pulse the florets in two batches until the
consistency is rice like. Comb through to find
the big heads to pulse again. Set aside.
If using the egg, chop roughly and add to the
pan. Taste to test the salt level, adding more if
needed.
Put the ghee or lard in a large skillet over
medium heat. Preheat for a few minutes, then
crack in the egg if using. Break the yolk, but
don’t scramble. Cook 1–2 minutes per side
until cooked through. Set aside. Leave the
burner on.
Serve with toppings of your choice. I use
chopped cilantro, sliced scallions and a Paleofriendly sriracha sauce.
Outfit a pot with a steamer, and fill with as
much water as you can without touching the
bottom of the steamer. Turn to high.
Mix together the sesame seed oil, tomato
paste, honey and fish sauce. Set aside.