Ingredients
Units
Scale
- 1 large head cauliflower
- 5-10 slices of bacon, diced
- 1 small onion, diced
- 3 garlic cloves, crushed
- 1 tablespoon freshly grated ginger
- 1/2 cup shredded carrot
- 1/4 cup frozen peas
- 2 green onions, sliced into rings
- 2 large eggs, scrambled
- 1-2 tablespoons soy sauce* (shoyu sauce if you're really being paleo/low carb)
- 1 tablespoon Sriracha sauce
Instructions
- Using a cheese grater, grate as much of the cauliflower head as you can. This will be about 4-5 cups of shredded cauliflower--this will be your "rice."
- In a large skillet or wok, cook the bacon pieces over medium-high heat. Remove to paper towel to blot off excess grease and remove all but a few tablespoons of bacon grease from the pan, saving a few tablespoons in a bowl to use if needed.
- Using the reserved bacon fat to fry the onions over medium heat. When onions are just translucent add the garlic, ginger, and carrot. Cook for about five minutes, until carrots have begun to get soft. Add the cauliflower and cook for another five minutes.
- Slowly add the eggs, stirring constantly so that the egg pieces are incorporated entirely into the rice mixture. Add the soy sauce, Sriracha, green onions, peas, and return the bacon to the pan. Cook until the peas are warmed through and the sauces are evenly combined.
Notes
*Optional: use Gluten Free
Scramble the eggs before you start the bacon to avoid extra dirty dishes
Use a food processor with a grater disc to make quicker work of grating the cauliflower, onion, and carrots.
