Yes, I know that peas are a legume. Legumes are avoided in a paleo diet because of two main reasons- 1) the high concentration of toxic lectins can cause severe and sometimes fatal intestinal problems, and 2) in order to eliminate the lectins in legumes, they must be highly processed (soaked and cooked), and paleo guidelines discourage foods which cannot be eaten in their natural state. Green peas, green beans, and sugar snap peas are foods that can cause much debate about whether they are allowed. Since they can be eaten raw, and contain lower lectin levels than the rest of legumes, some think they are not ‘true’ legumes and can be allowed. If the lectin content is the deciding factor for you, keep in mind that there are other foods that are allowed on a paleo diet that also contain lectins, such as tomatoes, cucumbers, and even eggs. Strictly speaking, since peas are a legume, they should not be eaten. Personally, I do not eat any beans and usually avoid peas, but the amount of lectin that I might ingest from the ~2 tablespoons of peas in a serving of this fried rice is not enough to cause any worry on my part. If you wish, leave out the peas. You can add just about any vegetable you have handy! For more information on lectins from one much wiser than I, visit http://www.marksdailyapple.com/lectins/.
Fried Rice
Ingredients
1 Cauliflower
4 Tablespoons Coconut Oil
3 Eggs
2 Chopped Green Onions
1/2 cup Frozen Peas
2/3 cup Chopped Baby Carrots
3 Tablespoons Raw Coconut Aminos
2 Chicken Breasts
1/2 teaspoon Minced Garlic
1/2 teaspoon Chopped Ginger
Salt and Pepper to taste
Cut the chicken into bite-sized pieces and let marinate in 1 tablespoon raw coconut aminos, plus the garlic and ginger.
Cut cauliflower florets off of the stem. Put the cauliflower pieces through a food processor with ‘cheese grater’ blade to cut into rice-like pieces.
In a large wok, melt 2 tablespoons coconut oil. Add the chicken pieces and cook until lightly browned and cooked through, about 10 minutes. Remove the chicken from the wok, leaving behind any juices or oil, and set aside.
Lightly beat the eggs with a little salt and pepper. Add the last 2 tablespoons of coconut oil to the wok and let melt. Cook the eggs in the oil and juices in the wok, stirring into small pieces. When the eggs are done, add the carrots, green onions, peas, 2 tablespoons raw coconut aminos, and the chicken. Stir and let cook for 3-4 minutes.
Add the cauliflower rice and mix well with the vegetables, chicken, and egg. Cook for an additional 5 minutes, stirring often.
Enjoy!
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