When my family used to order out, we would get Chinese takeout probably about once a month. Everyone in my family really enjoyed it, but I was never the biggest fan. They loved all of the Chinese take-out favorites: Chinese soup, chop suey, sweet and sour, wantons, dumplings … you get the picture. I managed to find the most plain dish on the menu, pieces of chicken breast and veggies in a flavorless clear sauce, that I ordered every time and dipped in Franks Red Hot sauce. Hot sauce was it’s own food group in my diet growing up. Aside from the white rice, the only other dish I truly enjoyed was beef fried rice. Oh and spring-rolls, but I dipped those in [a lot of] hot sauce too. I don’t think that counts.
I would love to try traditional Chinese and Asian dishes now. I haven’t had much exposure to ethnic dishes, but I do think I would enjoy them. A few grain-free and paleo bloggers have put recipes out that look amazing, and they’re definitely on my to-cook list.
When I first discovered coconut aminos, I was excited to recreate the one dish I did love- beef fried rice. Most recipes I have found utilize cauliflower for a grain-free, low carb rice. I do love cauliflower rice, but sometimes I want a starchier rice to mimic a true fried rice dish. When plantains are spiralized and then riced in a food processor, it creates the perfect substitute. I love both the starchy, sticky texture and flavor that the plantain lends. With a mix of veggies, thinly sliced steak and coconut aminos, beef fried plantain rice is a unique, delicious and healthy beef fried rice replacement!
- 2 Large (medium-ripe) plantains
- 2 Tablespoons sesame oil or coconut oil
- 4 Ounces mushrooms (sliced)
- 2 Carrots (diced)
- 2 Stalks celery (diced)
- 1 Teaspoon each garlic and onion powder
- Salt and pepper to taste
- 1 Pound skirt steak (thinly sliced)
- ½ Cup coconut aminos
- 1 Teaspoon honey (optional)*
- 2 Green onions (sliced)
- 1 Teaspoon apple cider vinegar
- With a spiralizer or similar vegetable noodle maker, make long, thin noodles from the plantains. Place the plantain noodles in the food processor and process until the size of rice. Alternatively, you can chop the noodles into rice by hand.
- Heat the oil in a nonstick pan over medium-high heat. Combine the plantain rice, mushrooms, carrots and celery. Cook in the pan to soften, stirring frequently. (5-8 minutes)
- Season the rice with garlic, onion, salt and pepper.
- Add the thinly sliced steak to the plantain rice, and cook until the beef is cooked through. This will only take a few minutes. Be careful not to overcook, or the beef with become tough.
- While the beef cooks, stir the coconut aminos and honey into the beef fried rice.
- Remove from the heat, and stir in the green onion and apple cider vinegar.
Serves 4 as the main dish, or 8 as a side.