Red Meat
Cauliflower Fried‘ Rice’ with Bacon
Annika Campbell
Ingredients Method
1 head cauliflower
8 slices of thick-sliced bacon or ham, optional
2 large eggs 1 tbsp. minced ginger 3 cloves garlic, minced 2 carrots, diced( about 1 cup) 1 cup corn, fresh or frozen ½ cup peas, fresh or frozen 4 green onions, thinly sliced
¼ cup cashews, almonds or other nut
2 to 3 tbsp. soy sauce
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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.” Cook the bacon in a 30cm skillet over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon grease( or use 1 tsp. vegetable oil), reserving the grease. Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelette. Transfer the eggs to a cutting board and roughly chop into pieces. Wipe the skillet clean and warm 1 tablespoon of bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté for about 30 seconds until fragrant. Stir in the carrots and sauté for 2 minutes or until crisp-tender. Stir in the corn, peas, and the cauliflower“ rice” into the pan, mixing the ingredients thoroughly. Lower the heat to medium, cover pan, and cook until the cauliflower is tender( 5-8 minutes). Uncover and stir in the bacon, eggs, green onions, cashews and 2 tablespoons of soy sauce. Add more soy sauce to taste. Serve immediately.
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