Asian Cauliflower Fried "Rice"

Name: Asian Cauliflower Fried "Rice"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Asian
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

Recipe GLPRc9c4271c4f2cfb

Asian

Main Course

45 min

125 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Fish sauce and coconut aminos demand a second stop—neither is standard at Food Lion or most Walmart locations, though Harris Teeter and Kroger carry both reliably. The dish is straightforward enough for a weeknight once you have those bottles, and the cost per serving runs around $2.50–$3.00 with bacon and ghee, keeping it reasonable for a main. The 45-minute estimate is honest, though you'll spend the first 15 minutes ricing the cauliflower by hand if you lack a food processor. Leftovers reheat well and taste better the next day as flavors meld, which makes this a solid choice for meal prep, but the ingredient-hunting tax makes it a Thursday plan, not a Tuesday impulse.