1 cup frozen, mixed, sliced peppers (I get mine from Trader Joe’s)
For the omelet
1 Tbsp bacon fat
2 eggs, whisked
For garnish
½ cup chopped scallions
¼ cup chopped cilantro
Hot sauce, optional
Directions
Heat a large sauté pan on medium for 2 minutes. Add the Tbsp of ghee, diced zucchini, onion, and garlic. Allow it to cook for 5 minutes, until fork tender but not cooked through. Stir every few minutes with a wooden spoon.
Meanwhile, in a small bowl, combine the coconut aminos, fish sauce, ginger, dried onion, sea salt, and pepper, and set aside.
Stir in the cauliflower rice to the zucchini skillet. (Carefully break up any chunks of frozen cauliflower with your wooden spoon.) Cook until the rice is tender, about 8 minutes.
Stir in your protein, frozen sliced peppers, and coconut aminos mixture to the zucchini skillet. (If you’re using cooked leftovers or other frozen veggies instead of raw zucchini, now would be the time to add those too.) Allow the flavors to come together for about 5 minutes, until your protein and veggies are warmed and all the ingredients are cooked through.
Meanwhile, in a separate small skillet, heat 1 Tbsp bacon fat on medium heat, until very hot. Carefully add the 2 whisked eggs. Cook for 2 minutes on the first side, carefully flip with a large spatula, then cook for an additional 1 minute on the second side, until you have a very thin omelet.
Transfer the omelet to a cutting board and slice into thin strips, then stir into the cauliflower rice.
Serve with chopped scallions, cilantro, and hot sauce, if you like!
Notes
*Feel free to use whatever veggies you like instead of zucchini. Steamed broccoli is great, so are leftover roasted brussels sprouts! ** Use whatever leftover protein you have on hand. I’ve also combined ground turkey + one garlic chicken sausage, which was awesome!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/kitchen-sink-cauliflower-fried-rice/