Keto Dinner | Fried Cauliflower Rice

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I have been fairly obsessed with cauliflower “rice” ever since discovering it earlier this year. This finely chopped cauliflower is one of those cheater ingredients that actually tastes legit. No joke.

This recipe is a pretty direct riff off of our ultimate How To Make Fried Rice from the stir-fry queen, Grace Young. The biggest difference here is that you need to cover the pan and let the cauliflower rice steam for a few minutes before the dish is ready to be served. I also usually throw some thick-cut bacon into my stir-fry (and use the bacon grease for cooking!), although you could really use any leftover bits of chicken or pork you may have or keep it vegetarian and add crispy pan-fried tofu instead.

The short answer is yes, but there are a few things to consider. Let’s start with the good. This Cauliflower Fried Rice is carb free, and jam packed with vegetables. Using Cauliflower Rice instead of regular white rice is a health winner. Making 1 cup of Cauliflower Rice is only 25 calories, comparing 1 cup of white rice is 206 calories. However, the amount of fat in this recipe from the bacon is something to consider. 

Cauliflower Fried Rice is a delicious and easy way to get more vegetables into yourself and your family. I know I don’t eat enough vegetables into my diet, and am trying to find creative ways to sneak them into our dinners. The small pieces of cauliflower perfectly absorb the cooking flavors.

Fried Cauliflower Rice

Ingredients:

  • 1/2 cup fresh or frozen peas
  • 4 medium scallions, thinly sliced
  • 1/4 cup chopped cashews, almonds, or other nuts (optional)
  • 2 to 3 tablespoons soy sauce, or 1 to 2 tablespoons tamari
  • 3 cloves garlic, minced
  • 2 medium carrots, diced (about 1 cup)
  • 1 cup fresh or frozen corn kernels
  • 1 medium head cauliflower (or 5 to 6 cups riced cauliflower)
  • 8 ounces thick-cut bacon (about 8 slices, optional)
  • 2 large eggs
  • 1 tablespoon minced ginger

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Instructions:

  1. First, 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."→ For step-by-step instructions, see How To Make Cauliflower Rice or Couscous.
  2. Second, Place the bacon in a 12-inch skillet over medium heat and cook until crisped and browned. Using tongs, transfer to a plate lined with a paper towel to drain. Once cooled, coarsely chop and set aside. Drain off all but a teaspoon of bacon grease (or use 1 teaspoon vegetable oil), reserving the remaining grease.
  3. Next, Place the pan back over medium-high heat. Place the eggs in a small bowl, whisk to break up, then pour into the pan. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and coarsely chop; set aside.
  4. Wipe the skillet clean with paper towels and add 1 tablespoon reserved bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the carrots and sauté until crisp-tender, about 2 minutes. Add the corn, peas, and cauliflower "rice," and stir to thoroughly combine.
  5. Reduce the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the reserved bacon and eggs, scallions, nuts if using, and 2 tablespoons soy sauce or 1 tablespoon tamari. Taste and add more soy sauce or tamari to taste. Serve immediately.



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