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

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Coconut adds an exotic flair to classic fried rice. In the recipe below, cauliflower rice stands in for white or brown rice for a low-carb version of the dish that you're sure to love. A series of veggies including carrots, kale and peas really kick up the dish a notch.
It's not hard to rice cauliflower in a food processor, but some shops now sell prericed cauliflower. It's an easy shortcut that will make this dish even faster to prepare. Because cauliflower rice only needs to be cooked about five minutes instead of 20, you can get this healthy side dish on the table in a snap.
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Cooktop Cove
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 and deribbed, 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 the 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 aside.
Wipe out the skillet and add another tablespoon of coconut oil.
Add the eggs and the soy sauce. Cook, stirring occasionally, until the eggs are nicely 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 well-combined.
Serve as a side dish or a main.
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