Serves 6
45 min
Asian Cauliflower Fried "Rice"
Recipe GLPRc9c4271c4f2cfb
A grain-free take on fried rice loaded with crispy bacon, creamy egg ribbons, and tender cauliflower rice infused with ginger, mushrooms, and Asian flavors. Quick to prepare and naturally paleo-friendly.
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Ingredients
3 bacon slices, cut into ¼ inch pieces
1 medium head of cauliflower, cut into uniform pieces
2 tablespoons coconut aminos
1 teaspoon coconut vinegar
4 ounces cremini mushrooms, thinly sliced
2 large eggs
1 teaspoon fish sauce
2 tablespoons fresh cilantro, chopped
2 tablespoons ghee
1 tablespoon fresh ginger, finely grated
kosher salt, to taste
fresh ground black pepper, to taste
2 scallions, sliced
1 small yellow onion, minced
Directions
Place the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until crispy and golden, about 15 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate and set aside. While the bacon cooks, pulse the cauliflower in a food processor until the pieces resemble rice grains—be careful not to overprocess or the cauliflower will release moisture and become mushy.
In a small bowl, whisk together the 2 large eggs with a pinch of salt and freshly ground black pepper.
Pour the egg mixture into the hot bacon drippings remaining in the skillet and cook over medium heat until it forms a thin omelet, about 2–3 minutes. Slide the omelet onto a cutting board, slice it into thin ribbons, and set aside.
Add the ghee to the same skillet over medium-high heat. Once melted, add the minced yellow onion along with a sprinkle of salt and pepper. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 5 minutes.
Stir in the thinly sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes. Add the grated ginger and stir constantly for about 30 seconds to bloom its flavors.
Add the cauliflower rice to the skillet and season with additional salt and pepper to taste. Stir well to combine all ingredients.
Cover the skillet with a lid, reduce the heat to low, and cook for approximately 5 minutes. The cauliflower rice is ready when it has softened but still maintains its texture and is not mushy.
Remove from heat and season the mixture with the coconut aminos, coconut vinegar, and fish sauce, stirring gently to incorporate. Just before serving, fold in the sliced scallions, fresh cilantro, egg ribbons, and reserved crispy bacon. Serve immediately.
