This is the paleo dish I’ve been hearing about over and over, so I knew we had to try it. And it is everything they’ve all been saying! This is super-satisfying, veggie-packed, starch-free deliciousness. It’s fried rice plus wow. Also, bacon! I can’t remember the last time I put bacon in anything. It’s terrible. What have I been doing? Of course, you could leave out the bacon and make this totally vegetarian, too. I imagine it’s perfect about a thousand different ways.
Cauliflower Fried Rice
adapted from just pinch me
1 small head of cauliflower, separated in florets
3 slices of uncured bacon, cut into small dice
3 large eggs
1-inch knob of ginger, grated (about 1 tablespoon)
1 small onion, diced
8 ounces mushrooms, sliced
1 small zucchini, diced
3 scallions, thinly sliced
2 tablespoons of chopped cilantro leaves
2 tablespoons of chopped basil
1 tablespoon of chopped mint
2 tablespoons olive oil or other cooking oil
Freshly ground black pepper
1 teaspoon fish sauce
1 teaspoon rice vinegar (optional)
1 teaspoon soy sauce (optional)
Pulse the cauliflower florets in a food processor until the pieces are about the size of rice, and set aside. Toss the diced bacon in a large skillet over medium heat and fry until crispy. Remove bacon from pan and set aside. Whisk the eggs with a little pepper and pour into the skillet. The eggs will spread out and make a very thin fried omelet. Cook for a minute on one side then flip over. When eggs are done remove from the pan, cut into thin bite size strips and set aside.
Turn up the pan to medium-high heat and add the oil. Add the onion, cook about 5 minutes until softened. Add the mushrooms and zucchini and cook until just browned. Add the ginger while stirring, then the cauliflower pieces. Reduce the heat to low and cover. Cook for about 5 minutes. Add the fish sauce (and any other sauces), salt and pepper to taste. Finish by adding the bacon, fried egg strips, herbs and the sliced green onions. Stir well and enjoy!