Asian Cauliflower Fried Rice

By á-6136

Ingredients

• 1 small head of cauliflower, separated in florets
• 3 slices of uncured bacon, cut into small dice
• 2 large eggs
• 1 small onion, minced
• 1 large carrot, cut into small dice
• 4 ounces of sliced mushrooms
• 1-inch knob of ginger, grated with a microplane
• 2 scallions, thinly sliced
• 2 tablespoons of chopped cilantro leaves
• 2 tablespoons of chopped basil
• 1 tablespoon of chopped mint
• 1-2 tablespoons of coconut aminos
• Kosher salt
• Freshly ground black pepper
• Splash of coconut vinegar (optional)
• Splash of Red Boat Fish sauce (not optional)

Details

Adapted from nomnompaleo.com

Preparation

Step 1

First, I pulsed the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.

I tossed the diced bacon into a large cast iron skillet over medium heat and fried until the bits were crispy. While the bacon was cooking, I whisked the two eggs in a small bowl with some salt and pepper to taste. When the bacon was done, I removed the crunchy swine to a separate plate.

I poured the whisked eggs into the hot bacon grease and fried a thin egg omelet. I took the egg out of the pan, sliced it thinly, and set it aside.

I always keep a large knob of ginger on hand in my freezer. It keeps really well. When I need to use it, I take it out of the freezer, peel off the skin with my vegetable peeler, and microplane it. It’s almost like making ginger-flavored shaved ice. The microplane is the best tool for grating ginger — no stringiness and the ginger blends in really well into your dish. (The microplane is one of my all-time favorite kitchen tools. If you don’t have one, stop reading this post and get one immediately.)

Once I had my mise en place, I cranked up the heat for my cast iron skillet to medium-high heat and added the chopped onions and carrots (along with a dash of salt and pepper). Once the veggies were softened, I tossed in the sliced mushrooms (along with yet another sprinkle of S&P) and stir fried everything until the mushrooms were browned.

After adding the ginger and stirring it around for 30 seconds, I threw in the cauliflower and even more salt and pepper.

I put a lid on the skillet and lowered the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy), I added the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure!

Before serving, I tossed on the reserved crispy bacon bits. Voila!