Paleo Korean Fried Rice - Bibimbap

Paleo Korean Fried Rice - Bibimbap

Bibimbap, Korean (Cauliflower) Fried Rice

Ingredients



1/2 large cucumber (150g/5oz)

1/2 small courgette (100g/3.5oz)

1 large carrot (100g/3.5oz)

small chunk crinkly cabbage (100g/3.5oz)

10 oz (300g) ground beef

16 oz (450g/3 cups) cauliflower OR 3 cups cooked short grain rice

1/3 cup (80ml) sesame seeds

1/3 cup (80ml) butter or olive oil

3 Tbsp (45ml) tamari (or coconut aminos + additional salt)

hot red pepper sauce

fat for sauteing
 also added( spring onions, shiitake mushroom, spinach)

Method



1. Grate vegetables into a large bowl.

2. In a little fat, brown the ground meat in a frying pan over med-high heat and add to bowl.

3. Process the cauliflower through a food
processor until rice sized. Add a little fat into the frying pan and
add cauliflower and a bit of water and saute.

The cauliflower should be cooked and soft but still with some bite,
not mush. (omit this step if using rice) Add cauliflower (or rice) to
large bowl.

4. Pour sesame seeds onto a clean dry pan
and shake to distribute the seeds. Heat at medium heat, occasionally
shaking to prevent burning. When the seeds are brown and fragrant, add
to the large bowl.

5. Pour oil or let butter melt on top of the hot ingredients. Pour over tamari and mix well.

6. Serve and add hot sauce to individual bowls. Enjoy!