I am obsessed with cauliflower rice. Almost as much as zoodles (zucchini noodles). I could eat this Cauliflower Fried Rice several times a week. Ok. I have. This week. Much to the hubby’s dismay. He says he’s over it. If cauliflower could cure anything, he says we’re cured! Hey I have had more than he has. Why? Because I have been eating the leftovers!
This isn’t the only cauliflower recipe I have been trying to create this week. Just sayin’!
I have played with cauliflower in many ways and had been ready to try ‘ricing” it. The light bulb went on when Tommy (grandson #2) ordered Fried Rice during Camp Johnson. I tasted it and thought “wow…how bland”. But in that moment it took me back to when I made it for my family when I was a teenager. I hadn’t made it in years. Ok decades. Shhhh. Now, to remember how I made it and to make reinvent it with cauliflower. This time around with no electric skillet, remember those? That’s how I made it then. Not now.
So I tried it once. Vic thought it was good. Then 5 days later I made it again. Tweaked of course. Oh, yum! I can’t wait until tomorrow to eat the leftovers. Did I tell you that it is definitely NOT like rice the day after. It’s moist and yummy, not dry and crunchy. Divine.
Of course I had to kick it up a notch in the flavor department. It’s also more traditional for it to be a little blander and more rice than anything else. I was about to change all of that. Even if this were being made with rice I would add lots more veggies and flavor. Obviously with the cauliflower I was already ahead in that department. But I still wanted more.
I hope you enjoy this low carb bowl of deliciousness. It’s easy.
Mise en place! French for “putting in place”. Gather all your ingredients and prep them before you begin. Chop the bacon and veggies so you everything is ready when you start cooking.
Break the eggs in a bowl and add 1 teaspoon sesame seed oil to them and stir to incorporate.
Cut your cauliflower into pieces and then place in the food processor using the grating attachment and it becomes rice.
Now you are ready to start cooking. Heat a large wok (or skillet) over medium heat. Add the bacon to the skillet and fry until brown and crispy. Remove from wok and set aside.
Add the prepared shrimp to the bacon grease, cook until almost done. (2-3 minutes). Don’t overcook the shrimp as you will be adding it back into the fried “rice” at the end to finish cooking. Remove from wok and set aside.
Add 1-2 tablespoon of sesame seed oil to the remaining bacon grease. Add the garlic and ginger. Give a stir. Add cauliflower, white onion pieces. Stir to incorporate all the ingredients and allow the cauliflower to absorb some of the oil mixture and let it “fry”. This is much easier in a wok. Even if you don’t get a great flash fried texture it will still taste awesome.
Add frozen mixed vegetables, red bell pepper and cook for 2-3 minutes until cauliflower is becoming tender.
Make a well the center or push the cauliflower to the side and Add the eggs to the skillet and quickly scramble. Use your spoon to break into small pieces. When scrambled stir into cauliflower mixture. Add some GF Tamari Soy Sauce. Taste and season if needed.
Serve with Sriracha sauce for those that want a kick.
- 1 head cauliflower (4 Cups, riced)
- 2 slices thick cut bacon, chopped (Uncured Organic Bacon no nitrates)
- 1 lb. shrimp, tails off and deveined
- 1 cup mixed vegetables, frozen
- 1 cup bean spouts
- ½ cup red bell pepper, chopped
- ¼ cup cilantro, chopped
- 6 green onions, chopped, greens and whites separated
- 3 eggs, beaten
- 3 cloves minced garlic
- 1 Tb. freshly grated ginger
- 1 TBL + 1 tsp. sesame seed oil, separated
- 1-2 Tb. GF Tamari soy sauce
- 1 tsp. sriracha or chile past
- Sesame seed oil
- Chop the bacon and veggies so you everything is ready when you start cooking.
- Break the eggs in a bowl and add 1 teaspoon sesame seed oil to them and stir to incorporate.
- Prepare the cauliflower by cutting into florets. Place in your food processor shoot with the grating attachment. Presto rice!
- Now you are ready to start cooking. Heat a large wok (or skillet) over medium heat. Add the bacon to the skillet and fry until brown and crispy. Remove from wok and set aside.
- Add the prepared shrimp to the bacon grease, cook until almost done. (2-3 minutes). Salt and pepper. Remove from wok and set aside. They will finish cooking when you add them back into the cauliflower mixture.
- Add 1-2 tablespoon of sesame seed oil to the remaining bacon grease. Add the garlic and ginger. Give a stir. Add cauliflower, white onion pieces (bottom). Stir to incorporate all the ingredients and allow the cauliflower to absorb some of the oil mixture. Add frozen mixed vegetables, red bell pepper and cook for 2-3 minutes until cauliflower is becoming tender.
- Make a well the center or push the cauliflower to the side and Add the eggs to the skillet and quickly scramble. Use your spoon to break into small pieces. If you need some oil for the eggs, add a small amount. When scrambled stir into cauliflower mixture.
- Add 1 tablespoons of Tamari soy sauce. Taste and add more in desired.
- Add bean sprouts, cilantro, green onion tops, reserved shrimp & bacon. Stir to incorporate and cook for another 1-2 minutes till they are warmed through.
- Serve with Sriracha sauce for those that want a kick. (You can add when you incorporate the Tamari soy sauce earlier if everyone likes it that way).
Calories 382 |Fat 19g |Carbs 16g| Fiber 5g |Sugar 3g |Protein 37g
DK NOTES
Read through the recipe. Gather your ingredients. Mise en place. A French culinary phrase, which means everything in place. Prep everything first before you begin because once you start cooking its pretty quick.
Made the Cauliflower Fried Rice this evening. It was fabulous! My husband had no idea there was no rice in the dish. The ingredients compliment one another resulting in a delicious main course meal. Having all of the prep work done ahead as suggested made the cooking go smoothly. The cilantro kicks up the flavor! I may try it with chicken instead of the shrimp next time, just to change it up! Love this recipe!