Fried rice is typically made with leftover rice because it is drier than fresh rice and holds up better in a skillet or wok. I've eaten my fair share of fried rice growing up. My mom made multiple versions, some with leftover morsels of meat, some with just vegetables, but my favorite was with bacon. I've taken her basic recipe for fried rice and adapted it for the low-carb diet.
Cauliflower that has been chopped into rice-sized pieces stands in for the rice. Green beans and orange bell pepper replace the green peas and carrots. All the rest remains the same.
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Cauliflower fried rice
Preparation time: 15 minutes
Total time: 30 minutes
Serves: 4
Total time: 30 minutes
Serves: 4
Ingredients
1 2-pound cauliflower, cut into florets and dried with a paper towel
3 slices center-cut bacon, sliced into 1/2-inch thin strips
2 eggs, lightly beaten
1 teaspoon sesame oil
1 clove garlic, minced
1/4 pound green beans, trimmed and cut into 1-inch pieces
1/2 orange or red bell pepper, diced
3 tablespoon soy sauce or tamari
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne
1 2-pound cauliflower, cut into florets and dried with a paper towel
3 slices center-cut bacon, sliced into 1/2-inch thin strips
2 eggs, lightly beaten
1 teaspoon sesame oil
1 clove garlic, minced
1/4 pound green beans, trimmed and cut into 1-inch pieces
1/2 orange or red bell pepper, diced
3 tablespoon soy sauce or tamari
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne
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Directions
1. In a food processor add the cauliflower florets and pulse in 1-2 second intervals until chopped to small rice-like pieces. Be careful to not over process as the cauliflower can easily turn to mush.
2. Cook bacon in a skillet over medium heat until lightly browned and crisp. Remove the bacon from the pan, leaving the oil behind.
3. Pour the eggs into the pan and cook stirring occasionally until fully cooked. Remove from the pan.
4. Add the sesame oil and garlic to the skillet. Cook until fragrant about 30 seconds to 1 minute, then add the green beans and bell pepper. Cook until just starting to soften, then add the cauliflower rice and soy sauce and cook until tender, about 2 minutes. Stir in the reserved bacon and egg. Remove from the heat and season with salt, pepper, and cayenne.
1. In a food processor add the cauliflower florets and pulse in 1-2 second intervals until chopped to small rice-like pieces. Be careful to not over process as the cauliflower can easily turn to mush.
2. Cook bacon in a skillet over medium heat until lightly browned and crisp. Remove the bacon from the pan, leaving the oil behind.
3. Pour the eggs into the pan and cook stirring occasionally until fully cooked. Remove from the pan.
4. Add the sesame oil and garlic to the skillet. Cook until fragrant about 30 seconds to 1 minute, then add the green beans and bell pepper. Cook until just starting to soften, then add the cauliflower rice and soy sauce and cook until tender, about 2 minutes. Stir in the reserved bacon and egg. Remove from the heat and season with salt, pepper, and cayenne.