Pork-Fried Rice (well...cauliflower, actually)

Ingredients

Makes 2-4 Servings

2 lbs. Cauliflower, cored and cut/broken into florets

6 Slices Bacon, sliced into 1/2" pieces

1/2 Small Yellow Onion, finely minced

2 Garlic Cloves, minced

1 tsp. minced Fresh Ginger

1 Small Jalapeno, minced

3 Eggs

1 T. Coconut Aminos

1/2 tsp. Sea Salt

1 T. thinly sliced (julienned) Fresh Cilantro (optional)

3 Green Onions, thinly sliced

1. Steam cauliflower until fork tender (don't let it get mushy). I used a pot and about 1" of water and cooked for about 10 minutes.
2. Drain water from cauliflower and transfer to a bowl (or back to drained pot). Mash with a fork or chop in a food processor (and then transfer to bowl), until it is rice-like in consistency. 
3. Add onions, garlic, ginger, jalapeno, eggs, aminos, and sea salt to the cauliflower and mix to combine. 
4. Add bacon to a hot saute pan and cook until browned and crisp, about 5 minutes. Do not drain.
5. Once the bacon is browned, add the cauliflower mixture and stir to coat with bacon*.
6. Continue to cook the "rice" mixture over medium-high without stirring for about 5 minutes, until browned.
7. Stir the mixture and then continue to cook for another 5-10 minutes, until browned. 
8. When you're ready to serve, stir in green onions and garnish with cilantro.
9. Enjoy!

*You can add 1 T. coconut oil if you want a more crispy texture. The flavor is really good and will give you a more authentic texture. 

Steaming Cauliflower:

 Chopped Onions, Garlic, and Ginger:

 Chopped Cauliflower (using my mini chopper):

 Chopped Cauliflower:

 The Mixture:

 Cutting Bacon:

 Cooking Bacon:

 Cooking the Pork-Fried "Rice":

 Coconut Aminos:

Served with Buffalo Sirloin

This recipe is really easy and so tasty! What a great way to eat your veggies. This would also be really great with shrimp and is so good eaten the next day, as leftovers.

DISCLAIMER: Scott would've liked a little less ginger flavor, but...I loved it! So...if you like ginger, add it, if not...don't.