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
1 T. Coconut Aminos
1/2 tsp. Sea Salt
1 T. thinly sliced (julienned) Fresh Cilantro (optional)
3 Green Onions, thinly sliced
- 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.
- 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.
- Add onions, garlic, ginger, jalapeno, eggs, aminos, and sea salt to the cauliflower and mix to combine.
- Add bacon to a hot saute pan and cook until browned and crisp, about 5 minutes. Do not drain.
- Once the bacon is browned, add the cauliflower mixture and stir to coat with bacon*.
- Continue to cook the "rice" mixture over medium-high without stirring for about 5 minutes, until browned.
- Stir the mixture and then continue to cook for another 5-10 minutes, until browned.
- When you're ready to serve, stir in green onions and garnish with cilantro.
*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.
Chopped Onions, Garlic, and Ginger:
Chopped Cauliflower (using my mini chopper):
Cooking the Pork-Fried "Rice":
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.