How to make low-carb spicy kale and coconut fried rice

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In the recipe below, cauliflower "rice" stands in for white or brown rice for a low-carb version of classic fried rice. Veggies, including carrots, kale and peas, kick the dish up a notch, and coconut adds an exotic flair.
Ricing cauliflower in a food processor isn't difficult, but some stores now sell pre-riced cauliflower. This easy shortcut makes this dish even faster to prepare. Because cauliflower rice needs to be cooked only about 5 minutes instead of 20, you can get this healthy side dish on the table in a snap.
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Low-carb spicy kale and coconut fried rice
4
10 minutes
30 minutes
40 minutes
2 tablespoons coconut oil
1 small onion, diced
1 teaspoon salt
2 medium carrots, brunoise
1 Thai chile, minced
1 cup frozen peas
10 kale leaves, washed, deribbed and cut into thin ribbons
1/2 cup coconut milk
2 tablespoons soy sauce
1 tablespoon coconut oil
4 eggs, lightly beaten
1 teaspoon soy sauce
1 tablespoon coconut oil
4 cups cauliflower rice
Heat the coconut oil in a large skillet over medium heat. Add the onion and salt, and sauté for about 5 minutes, until tender.
Add the carrots and cook until lightly browned, about 10 minutes.
Add the chile, frozen peas, kale, coconut milk and soy sauce, and cook until most of the liquid has reduced and the vegetables are bright green, about 10 minutes.
Pour the mixture into a bowl and set it aside.
Wipe out the skillet and add another tablespoon of coconut oil.
Add the eggs and soy sauce. Cook, stirring occasionally, until the eggs are scrambled. Set aside with the vegetables.
Wipe out the skillet and add another tablespoon of coconut oil. Add the cauliflower rice and sauté for 5 to 10 minutes until tender.
Add the vegetables and eggs back to the skillet, and stir until they are well-combined.
Serve as a side or main dish.
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