Have you ever been to one of those teppanyaki restaurants where they cook in front of you? It’s so good right? I love the whole experience. The food, the fire, the chef who does tricks and jokes and flings shrimp through the air. So fun. But I think we can all agree that the best part of teppanyaki is the fried rice. It is SOOO GOOOOD!! But…
There’s almost always a “but” with delicious food that you get while dining out. The “but” with teppanyaki fried rice is, well, the rice part first of all. If you’re trying to switch to a more whole-food, paleo, or veggie-centric way of eating, rice is not doing you any favors. Then there’s the gallon of soy sauce they dump on top. Likely made from GMO soy, definitely has gluten and a crap ton of sodium. And it’s all cooked on top of grill that has been doused in refined vegetable oils high in omega-6 essential fatty acids which are know to cause inflammation. So yeah, is it delicious? Definitely! Is it good for you? Not really. Is it worth it? Sometimes. Maybe for a special occasion. But…
And here’s the good “but”. I’ve discovered a few of their tricks and been able to apply them to a delicious, Paleo, veggie filled, ANTI-inflammatory recipe that you could have any day of the week! Not just for special occasions. So here are my tricks.
Bacon. Bacon makes everything better right? Why do you think they use it at these teppanyaki places? Because it’s awesome. That’s why. So even though you’ll be nixing the rice the bacon will still be there.
Butter. Every time I’ve had teppanyaki fried rice they always finish it with butter. Well, I assume it’s butter. It could be a margarine or a margarine/butter hybrid but whatever they use, it’s yummy. And you can get the same exact flavor and texture by using high quality grassfed butter in this recipe.
High heat and patience. Teppanyaki chefs know that fried rice is delicious because it’s, well, fried. They use a super hot cook top and let that rice crisp up a little. You can do the exact same thing with your cauliflower rice. So crank up the heat and let it sit for a minute. You’ll be amazed at the texture and flavor it brings out, no rice needed.
So, now you know the tricks, let’s execute them!
CHICKEN BACON CAULIFLOWER FRIED RICE
Makes 4-6 servings
4 strips nitrate free bacon cooked and chopped
8-12 oz chicken thighs cut into bite sized pieces
1/2 large yellow onion diced
1/3 cup diced celery (about 2 ribs)
1/3 cup diced carrots
1 cup cooked peas
3 garlic cloves minced
1 tsp ginger minced
2 bags (20 oz) frozen cauliflower rice
4 pasture raised eggs
1 tbsp bacon fat
1 tbsp grassfed butter
4 tbsp coconut aminos divided
1 tbsp sesame seeds (optional)
Drizzle of sriracha (optional)
Diced greens onions for garnish (optional)
Cilantro for garnish (optional)
Heat a large skillet over medium high heat. Add 4 slices of bacon and cook until crisp. Remove from heat, drain and chop. Reserve one tablespoon of rendered bacon fat in the pan and discard the rest.
While bacon is cooking, dice your chicken and veggies. After you remove your bacon, add the chicken to pan still over medium high heat and brown on all sides for roughly 2-3 minutes. Add 1 tablespoon of coconut aminos to the pan with the chicken and cook for an additional 30 second-1 minute. Remove chicken from the pan with a slotted spoon leaving the rendered fat in the pan. Reserve the chicken for later.
Add the onions, carrots and celery to the pan and cook for 3-4 minutes or until they begin to soften. While the veggies cook, steam the cauliflower rice in the microwave according to the directions on the bag. Set aside until needed.
Once your veggies begin to soften add the garlic and ginger and cook for about a minute. Then add your cooked peas and cauliflower rice. Stir until combined.
Once combined, create a well in the middle of your pan by scooting the rice and veggie mixture to the sides of your pan. In the middle of the well crack your 4 eggs. Allow the eggs to set up for a few seconds and then begin to scramble the eggs in the center of the pan. Once the eggs are cooked mix them in with the rest of the veggies and cauliflower rice.
Now add the chicken and bacon back to the pan. Season with remaining coconut aminos. Using a spatula, flatten your rice mixture in the pan and allow the bottom to crisp up for about 2 minutes.
After two minutes stir the rice mixture and then flatten and crisp again for another 2 minutes.
Repeat until you’ve reached your desired texture and flavor.
Add the butter and mix again.
Turn off the heat and transfer your rice to a large bowl. Garnish with sesame seeds, sriracha, green onions and cilantro.