Asian Cauliflower Fried Rice

Source: nomnompaleo.com
Course: Lunch
Preperation time: 10min
Cooking Time: 15min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Mint, Chopped 0 0 0 0 0 0 1 1
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
2 Fresh Scallions, Chopped 0 0 1 1 0 0 2 2
2 Tablespoon(s) Coconut Aminos 0 0 0 0 0 0 0 0
1 Head Cauliflower Florets 3 3 7 7 0 0 37 37
2 Tablespoon(s) Fresh Basil, Chopped 0 0 0 0 0 0 1 1
1 Splash Fish Sauce 0 0 0 0 0 0 2 2
1 1 Inch Piece Ginger, Grated 0 0 1 1 0 0 3 3
1 Small Onion, Minced 2 2 14 14 0 0 60 60
4 Ounce(s) Mushroom(s), Sliced 1 1 1 1 0 0 6 6
2 Tablespoon(s) Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
2 Large(s) Egg(s) 3 3 0 0 3 3 39 39
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
3 Slice(s) Bacon, Finely Chopped 0 0 0 0 6 6 54 54
Total: Approximate Nutrition Info, Per Serving: 9 24 9 205
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Instructions

  1. Pulse the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.
  2. Tossed the diced bacon into a large cast iron skillet over medium heat and fried until the bits were crispy.
  3. While the bacon is cooking, whisked the two eggs in a small bowl with some salt and pepper to taste. When the bacon was done, remove to a separate plate.
  4. Pour the whisked eggs into the hot bacon grease and fried a thin egg omelet. Take the egg out of the pan, sliced it thinly, and set it aside.
  5. Cranked up the heat on the cast iron skillet to medium-high heat and add chopped onions (along with a dash of salt and pepper). Once the onion softened, toss in the sliced mushrooms (along with yet another sprinkle of S&P) and stir-fried everything until the mushrooms were browned. 
  6. Keep a large knob of ginger in the freezer. When frozen peel off the skin with my vegetable peeler, and micro plane it. It’s almost like making ginger-flavored shaved ice. 
  7. After adding the ginger and stirring it around for 30 seconds, add in the cauliflower and even more salt and pepper.
  8. 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), 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!
Visit nomnompaleo.com for the full instructions.

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