Paleo Asian Cauliflower Fried ‘Rice’
- Yield: 6 servings
- 3 slices bacon, cross-cut into ¼-inch pieces
- 1 medium cauliflower head, cut into pieces
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- 2tablespoons ghee, or fat of choice
- 1 small yellow onion, minced
- 4ounces cremini mushrooms, thinly sliced
- 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
- 2tablespoons coconut aminos
- 1teaspoon coconut vinegar
- 1teaspoon Paleo-friendly fish sauce
- 2 scallions, thinly sliced
- 2tablespoons chopped fresh cilantro
- Cook bacon in a large skillet over medium heat, stirring occasionally. Once crispy, about 15 minutes, transfer bacon to a paper towel–lined plate with a slotted spoon.
- Toss cauliflower into a food processor and pulse until the size of rice grains.
- In a small bowl, whisk eggs with salt and pepper to taste. Pour eggs into hot bacon drippings and fry up a thin egg omelet. Remove omelet from pan, slice into ribbons, and set aside.
- Melt ghee in skillet over medium-high heat, and add onions along with sprinkle of salt and pepper. Once onions are soft and translucent, about 5 minutes, add in sliced mushrooms. Once mushrooms are browned, add grated ginger and stir for 30 seconds to incorporate.
- Add cauliflower “rice,” season with more salt and pepper, and mix ingredients together. Place lid on skillet, turn heat to low, and cook for about 5 minutes, until “rice” is tender but not mushy.
- Season with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in scallions, cilantro, omelet slices, and the reserved crispy bacon.
Recipe from Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong (Andrews McMeel Publishing, 2013)