Cauliflower Fried Rice

• portioner: 4 to 6 servings

Ingredienser

1 small head of cauliflower, separated in florets

3 slices of uncured bacon, cut into small dice

2 large eggs

1-inch knob of ginger, grated with a microplane

1 small onion, minced

1 large (or two small) carrot

1 stalk celery

1 green bell pepper

4 ounces of sliced mushrooms (optional)

2 scallions, thinly sliced

2 tablespoons of chopped cilantro leaves

2 tablespoons of chopped basil

1 tablespoon of chopped mint

4 tablespoons soy sauce (originally 1-2 tbsp coconut aminos)

Kosher salt

Freshly ground black pepper

Splash of Red Boat Fish Sauce (not optional)

Vejledning

Pulse the cauliflower in your food processor until it is roughly in rice-sized pieces. Chop the other vegetables (minus the scallions, cilantro, and herbs). Set aside.

In a large pan over medium heat, add bacon (cut into small pieces) and cook about 1 min. Then add your chopped veggies (no cauliflower yet). Cook until vegetables are softened, about 5 minutes, stirring frequently.

Add cauliflower, soy sauce, fish sauce, basil, red pepper, and garlic.

After about 1 minute, clear a space in the middle of the pan and add your eggs (beaten, and with salt and pepper added). As the eggs cook, start to mix it into the rest of the vegetables. dish is finished when the egg is no longer runny.

Notater

Traditional Chinese fried rice is basically a dish made from leftovers you have rotting in your fridge, which makes dinner prep a breeze. Dice or chop everything small and uniform and your actual cooking time will only be 10-15 minutes. To make my cauliflower fried rice more “Asian,” I added bacon, scrambled eggs, minced ginger, sliced green onions, chopped cilantro, fish sauce, and coconut aminos. Okay, the bacon part isn’t Chinese but it’s intrinsic for the dish. Feel free to change up this recipe by substituting whatever you have lying around. Try adding some leftover meat to make a complete, one-bowl meal.