Serves 4
15 min
Paleo Cauliflower Bacon Fried Rice
Recipe GLPR006dfa3577f5d5
A quick and nutritious Asian-inspired stir-fry featuring riced cauliflower, crispy bacon, and colorful vegetables seasoned with savory umami. This gluten-free, dairy-free dish comes together in just 15 minutes and makes a perfect side dish or light meal compliant with paleo and Whole30 protocols.
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Ingredients
4 slices Bacon, chopped
1 head Cauliflower, riced or finely grated
1 small Onion, finely minced
1 cup Frozen mixed vegetables
1 tablespoon Water
1 tablespoon Liquid Aminos, Coconut Aminos, or fish sauce
Directions
Cook the chopped bacon in a large skillet over medium heat until crispy, about 5–7 minutes. Transfer the cooked bacon to a paper towel-lined plate, leaving 1–2 tablespoons of bacon fat in the pan.
Add the minced onion to the bacon fat and stir-fry over medium heat until translucent, approximately 2 minutes.
Increase the heat to high. Add the grated cauliflower and stir continuously for 1 minute, breaking up any clumps.
Pour in the water and add the frozen mixed vegetables. Stir well to combine, then cover the skillet with a lid. Reduce heat to medium and allow the cauliflower mixture to steam for 3 minutes until the cauliflower becomes tender.
Uncover the pan and add the Liquid Aminos, Coconut Aminos, or fish sauce. Toss everything together thoroughly to distribute the seasoning evenly. Taste the dish and adjust seasoning as needed.
Return the crispy bacon to the skillet and fold it in gently. Serve immediately while warm.
