Recipe: Paleo Fried Rice with Daikon Noodles
My brother and I always used to make fried rice together. It was one of my favorite dishes, and it was always a team effort--we'd get the pan super hot and keep adding tablespoon after tablespoon of butter, spreading the rice out in one thin layer and pressing down with a spatula so it got super crispy.
Sean and I haven't made fried rice in a long time, especially since I've gone grain-free, although to be honest white rice isn't something I lose sleep over if I eat it here and there, because what exactly is a life without sushi? But that's beside the point--I was grocery shopping last week and picked up a couple daikon radishes, which I almost never eat. Then I picked up some green peas, which I never really buy, and I realized it was time to make fried rice again, only this time, a Paleo version.
This recipe involves using a spiral slicer to make noodles out of the daikon radish before chopping them up, but if you don't have a spiralizer, you could use a food processor (for both steps) instead.
Ingredients (serves one for lunch or maybe two as a side dish):
- 1 1/2 cups "riced" daikon
- 1 1/2 tablespoons sesame oil
- 1/4 cup carrots, diced
- 1/4 cup green peas
- 1 clove garlic
- 1/4 teaspoon fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 tablespoons coconut aminos (but I won't tell anyone if you use gluten-free soy sauce)
- 1 egg
- 1 tablespoon grass-fed butter
Instructions:
- Peel your daikon radish and use spiral slicer to create noodles. Then chop liberally until you have daikon rice!
- In a large pan, saute the daikon rice in the sesame oil. Spread the daikon rice out into one layer and let it cook for a minute or two, then mix it up and repeat several times for five to seven minutes.
- Add butter, garlic, and ginger. Stir until well incorporated. Add the carrots, peas, crushed red pepper, and coconut aminos. Continue to stir.
- Crack an egg over the pan and scramble it right there in the pan, incorporating it into the fried rice.
- Continue to cook until daikon rice starts getting crispy (feel free to add another half tablespoon or so of butter if you wish). Season with pepper and maybe some salt, just taste it first because the coconut aminos is pretty salty.
- Enjoy hot, straight out of the pan, and don't forget to tell your brother all about it.
