Asian Cauliflower Fried "Rice" From 'Nom Nom Paleo'
14 ingredients
1 steps
Ingredients
- 3 slices bacon, cross-cut into 1/4-inch pieces
- 1 medium cauliflower head, cut into uniform pieces
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons ghee or fat of choice
- 1 small yellow onion, minced
- 4 ounces cremini mushrooms, thinly sliced
- 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
- 2 tablespoons coconut aminos
- 1 teaspoon coconut vinegar
- 1 teaspoon Paleo-friendly fish sauce
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
Directions
-
1["Cook the bacon in a large skillet over medium heat, stirring occasionally. Once it crisps up, about 15 minutes, transfer the crunchy bacon to a paper towel-lined plate with a slotted spoon.", "While you're crisping the bacon, toss the cauliflower into a food processor, and pulse until it's the size of rice grains. Pro tip: don't overdo it. We don't want liquid cauliflower.", "In a small bowl, whisk the eggs together with salt and pepper to taste. Pour the eggs into the hot bacon drippings, and fry up a thin egg omelet. Remove the omelet from the pan, slice it into ribbons, and set aside.", "Melt the ghee in the skillet over medium-high heat, and add the onions along with a sprinkle of salt and pepper. Once the onions are soft and translucent, about 5 minutes, throw in the sliced mushrooms. When the mushrooms are browned, add the grated ginger and stir for 30 seconds to incorporate.", "Add the cauliflower \"rice
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