Low Carb Sardine Fried Rice
How to Make It
Step 1
Melt the coconut oil in a skillet over a low/medium heat. Finely dice the onion, thinly slice the garlic and grate the ginger. Add the onion, garlic and ginger to the skillet. Sweat gently for a few minutes until tender and fragrant.
Step 2
Roughly chop the sardines. Add the sardines to the skillet along with the tomato purée. Mix well to combine. Pan fry for a minute more.
Step 3
Add the cauliflower rice to the skillet along with the turmeric and tamari sauce. Stir well to combine. Pan fry for 2 minutes. If the pan feels dry, you can add a splash of water, stock, or a little more oil.
Step 4
While the rice is cooking, crack the eggs into a bowl. Add the black pepper. Beat the eggs together until smooth and well combined.
Step 5
Make a well in the center of the rice. Pour the beaten egg into the well. Allow the egg to settle for a moment and start cooking, then scramble the egg into the rice mixture. Cook the egg thoroughly until set.
Step 6
Divide the egg and rice mixture between two serving bowls. Roughly chop the scallions. Scatter the scallions over the cooked rice and serve hot.
Ingredients
- Sardines, canned in water, drained – 3 oz
- Cauliflower rice – 2 cup
- Raw egg – 2 medium
- Scallions – 2 medium – 4 1/8″ long
- Tamari sauce – 2 tbsp
- Garlic – 1 clove
- Ginger – 1 slice – 1″ diameter
- Coconut oil – 1 tbsp
- Tomato puree – 1 tbsp
- Onion – 0.5 small
- Turmeric, ground – 0.5 tsp
- Black pepper – 0.13 tsp