Sunday, January 14, 2018

Cauliflower Fried Rice

http://nomnompaleo.com/post/3195098303/asian-cauliflower-fried-rice

Serves 6

Ingredients:

1 small head cauliflower, separated in florets or 16 ounces riced cauliflower
3 bacon slices, cut into small dice (make sure it’s sugar-free & junk-free if you’re doing a Whole30)
2 large eggs
Kosher salt
Freshly ground black pepper
1 small onion, minced
4 ounces cremini mushrooms, stemmed and thinly sliced
1-inch ginger knob, peeled and grated with a microplane
2 tablespoons coconut aminos
2 scallions, thinly sliced
2 tablespoons chopped cilantro leaves
2 tablespoons chopped basil
1 tablespoon chopped mint
Splash of coconut vinegar or rice vinegar (optional)
Splash of Red Boat Fish Sauce (not optional)

Method:

Pulse the cauliflower florets in a food processor until the pieces resemble rice or couscous. (You skip this part if you bought a bag of riced cauliflower.)

Toss the diced bacon into a large cast iron skillet over medium heat and fry until the bits are crispy.  When the bacon’s done, remove the crunchy swine to a separate plate with a slotted spoon.

While the bacon’s cooking, whisk the two eggs in a small bowl with some salt and pepper.  Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelet to a cutting board and slice it thinly. Set it aside.

Crank up the heat for the cast iron skillet to medium-high heat and add the chopped onions (along with a dash of salt and pepper). Once the onion soften, toss in the sliced mushrooms (along with yet another sprinkle of salt and pepper) and stir-fry everything until the mushroom liquid has evaporated and the ‘shrooms have browned a bit.  When the mushrooms are cooked, add the ginger and stir it around for 30 seconds or until fragrant. Toss in the cauliflower and even more salt and pepper.

Place a lid on the skillet and lower the heat to low and cook it covered for about 5 minutes. When the cauliflower’s tender (but not too mushy), add 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! Taste for seasoning and adjust if necessary.

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


No comments: