Asian Cauliflower Fried Rice
- Yield 4 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Asian Cauliflower Fried Rice sits in the Pork section of Regbie. The card serves 4 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 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, skippable
Method
Pulse the cauliflower florets in a food processor until the pieces resemble rice or couscous. (You skip this part above if you bought a bag of riced cauliflower.)
Turn the diced bacon into a large cast iron skillet over a medium burner and fry until the bits are crispy.
While the bacon's cooking, whisk the two eggs in a small bowl with some salt and pepper.
When the bacon's done, remove the crunchy swine to a separate plate with a slotted spoon.
Tip 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. Move the egg omelet to a cutting board and slice it thinly. Set it aside.
Crank up the heat for the cast iron skillet to a medium-hot burner 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.
While the 'shrooms are cooking, grab your ginger. The cook always keep a large knob of ginger on hand in the cook freezer because that way the cook'll always have it handy. When the cook need to use it, the cook take it out of the freezer, peel off the skin with a 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 the cook all-time favorite kitchen tools . If you don’t have one, stop reading this post and get one immediately .)
When the mushrooms are cooked, add the ginger and stir it around for 30 seconds or until fragrant. Turn in the cauliflower and even more salt and pepper.
Set 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, the cook toss on the reserved crispy bacon bits. Voila!
Kitchen notes
- Wanna make this dish even faster?
- Buy riced cauliflower!
- The cook stockpile frozen cauliflower rice and throw it in straight from the freezer.
