Bacon Cauliflower Fried Rice
Can cauliflower rice really taste as good as regular rice? In this Bacon Fried Cauliflower Rice, yes, yes it can. Roasting the cauliflower is the trick to this recipe. That and using fresh (not frozen) rice. I know that’s a bummer to hear as frozen caulirice is so convenient, but for this recipe fresh is the better way to go.
Servings 4 servings
Equipment
- A large plate
- A medium sized pot
- A medium pan
Ingredients
- 12 ounces bacon
- 3 carrots medium sized
- 1 broccoli head an stem medium sized
- 1 pound fresh cauliflower rice
- 2 scallions
- ¾ cup water
- ½ tbsp avocado oil
- 3 eggs
- fish sauce optional
- 1 tbsp coconut aminos
Instructions
- Place aluminum foil or parchment paper on a sheet pan and lay the bacon in a single layer, making sure not to overlap the pieces.
- Put the pan in a cold oven, then turn the oven to 400 degrees. Set the timer to check the bacon after 20 minutes.
- While the bacon is cooking, wash then peel the carrots and dice them using the knife and cutting board. Wash the broccoli and dice it as well. To dice the stem, cut off the outside layer using the knife and dice up the soft inside portion. Set the veggies aside.
- Also cut up the scallions, and set those aside separately from the other veggies.
- In a medium-sized bowl whisk together the eggs, adding in a splash of fish sauce if desired.
- Once the timer for the bacon goes off, take the bacon out of the oven and flip each piece over with tongs. Return the pan of bacon to the oven and set the timer for another 10 minutes.
- When the second timer for the bacon goes off, check the bacon for doneness. It may need another 5 to 10 minutes in the oven. Once it’s done, take a plate lined with paper towels and transfer the bacon onto it, using additional paper towels as necessary between layers of bacon. Let the bacon cool.
- Drain the bacon fat out of the sheet pan (into a bowl to save, or into the garbage).
- Place the carrots and broccoli in a medium sized pot over a burner on medium heat, with about ½ to ¾ cup of water. Check them after about 10 mins. If they not tender, add another 2 minutes and check again. They should be done at that point.
- While carrots and broccoli are cooking, place the riced cauliflower on the pan that cooked the bacon and spread it around to get greased up a bit. Put it in the oven and set the timer for 5 minutes.
- Place a medium pan over medium heat on the stove, pouring the avocado oil into it to heat up. This will be used to cook the eggs, but wait until after the veggies are done before you cook the eggs. Otherwise you run the risk of overcooking something.
- When all of the veggies are done cooking, set them aside while you cook the eggs.
- Pour the whisked eggs into the hot pan with the oil. Stir them with a wooden spoon or spatula to scramble them.
- Once the eggs are scrambled, add the veggies and bacon into the pan - the carrots, broccoli, cauliflower, scallions, and bacon. Then stir everything up together.
- Turn off the heat, then add in the coconut aminos and fish sauce (optional). Stir it all in, then serve warm.