Cauliflower Fried “Rice” Low Carb – So Delicious! Perfect Weeknight.

So who doesn’t love fried rice? It’s a shame it’s not so healthy – until now! Substituting shaved cauliflower for rice is a stroke of genius! It has also brought Chinese fried rice, once relegated to the “comfort food” category, into a weeknight meal rotation. As a fried rice look-alike, this dish can hold its own. The cauliflower is chewy and nubbly in all the right rice-like ways. Bits of egg and tender vegetables also make it a satisfying meal on its own. This still feels like comfort food – just comfort food that’s sneaking a few more vegetables into your day!

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Cauliflower Fried "Rice"
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine Chinese
Prep Time 20
Cook Time 10
Servings
Ingredients
  • 1 medium head cauliflower
  • 8 slices bacon optional
  • 2 large eggs
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 2 medium carrots diced (about 1 cup)
  • 250 gram corn fresh or frozen
  • 150 gram peas fresh or frozen
  • 4 shallots thinly sliced
  • 75 gram cashews almonds, or other nut
  • 2 tablespoons to 3soy sauce (or if gluten-free 1 to 2tamari)
Course Main Dish
Cuisine Chinese
Prep Time 20
Cook Time 10
Servings
Ingredients
  • 1 medium head cauliflower
  • 8 slices bacon optional
  • 2 large eggs
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 2 medium carrots diced (about 1 cup)
  • 250 gram corn fresh or frozen
  • 150 gram peas fresh or frozen
  • 4 shallots thinly sliced
  • 75 gram cashews almonds, or other nut
  • 2 tablespoons to 3soy sauce (or if gluten-free 1 to 2tamari)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."
  2. Cook the bacon in a large frying pan over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon fat (or use 1 teaspoon vegetable oil), reserving the grease.
  3. Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.
  4. Wipe the pan clean and warm 1 tablespoon of bacon fat or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower "rice" into the pan, mixing the ingredients thoroughly.
  5. Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.
  6. Leftovers will keep refrigerated for about a week.
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