Are you ready for the weekend ?

I had so much fun preparing a four weeknight worth of dinner for you and would love to hear what you think of these recipes.

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Restaurant Style Paleo Fried Rice
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Simple paleo fried rice !

Course: Dinner, Lunch
Cuisine: Asian
Servings: 4 servings
Author: ChihYu
Ingredients
  • 1 head cauliflower proceed/grated until completely broken down
  • 1 cup diced duck sausage optional, you can skip this ingredient or use your favorite sausage
  • 5 large eggs whisk
  • 1 medium size shallot diced
  • 1 bunch scallions chopped and separated into white and green parts
  • 1/2 cup asparagus diced
  • 1 cup purple cabbage sliced thin (optional)
  • 2 tbsp olive oil
  • 1 tbsp coconut aminos
  • 1 tsp sesame oil
  • salt to taste
  • 3 pinches white pepper
Instructions
  1. Dice the duck sausage to small chunks & process/grate the cauliflower until completely broken down.
  2. Whisk the eggs and heat a saute pan with 1 tbsp olive oil over high heat. Pour the beaten eggs in. Let cook, stirring occasionally, until eggs are scrambled and 70% cooked. Transfer the eggs into the original mixing bowl and set aside.
  3. Add another 1 tbsp of oil to a hot saute pan (or wok). Add shallots and white part of scallions. Stir fry until fragrant about 1 min.
  4. Add the diced sausage (about 1 cup) and stir fry until cooked through then add in asparagus, purple cabbage, and 1 tbsp of coconut aminos. Stir fry for an additional minute.
  5. Add the cauliflower rice and if needed, drizzle a tab more olive oil.
  6. Add Eggs (from step 2), taste and add a pinch more salt if needed.
  7. Add 3 pinches of white pepper and 1tsp of sesame oil. Give another gentle toss.
  8. Serve with chopped scallions and enjoy while it’s hot !

 

 

Print
Restaurant Style Paleo Fried Rice
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Simple paleo fried rice !

Course: Dinner, Lunch
Cuisine: Asian
Servings: 4 servings
Author: ChihYu
Ingredients
  • 1 head cauliflower proceed/grated until completely broken down
  • 1 cup diced duck sausage optional, you can skip this ingredient or use your favorite sausage
  • 5 large eggs whisk
  • 1 medium size shallot diced
  • 1 bunch scallions chopped and separated into white and green parts
  • 1/2 cup asparagus diced
  • 1 cup purple cabbage sliced thin (optional)
  • 2 tbsp olive oil
  • 1 tbsp coconut aminos
  • 1 tsp sesame oil
  • salt to taste
  • 3 pinches white pepper
Instructions
  1. Dice the duck sausage to small chunks & process/grate the cauliflower until completely broken down.
  2. Whisk the eggs and heat a saute pan with 1 tbsp olive oil over high heat. Pour the beaten eggs in. Let cook, stirring occasionally, until eggs are scrambled and 70% cooked. Transfer the eggs into the original mixing bowl and set aside.
  3. Add another 1 tbsp of oil to a hot saute pan (or wok). Add shallots and white part of scallions. Stir fry until fragrant about 1 min.
  4. Add the diced sausage (about 1 cup) and stir fry until cooked through then add in asparagus, purple cabbage, and 1 tbsp of coconut aminos. Stir fry for an additional minute.
  5. Add the cauliflower rice and if needed, drizzle a tab more olive oil.
  6. Add Eggs (from step 2), taste and add a pinch more salt if needed.
  7. Add 3 pinches of white pepper and 1tsp of sesame oil. Give another gentle toss.
  8. Serve with chopped scallions and enjoy while it’s hot !

 

Make these for dinner !

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