Wednesday, January 15, 2014

Cauliflower Fried "Rice"

This dish tastes just like fried rice!  We both loved it and will be making it often.  

Ted said, "Put a star by that one!" 

1 small  cauliflower, grated, stalk and all
6 slices bacon, diced small
2 large eggs, beaten
1/2 cup red onion, diced small
1 large carrot, quartered lengthwise and then slice thin
1/2 medium zucchini, cut into short matchsticks, or 1 cup peas
8 ounces shrimp, wild caught, cooked, pealed and deveined.  
2 Tablespoons low sodium soy sauce, or more to taste, can substitute coconut aminos
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes, optional
1/2 teaspoon ground ginger
salt , to taste

Make sure your washed cauliflower is completely dry.  Grate your cauliflower, stalk and all, in a food processor or with the large side of a cheese grater.  Set aside.

Dice the bacon and cook in a large skillet, on medium heat, till crispy.  Remove with a slotted spoon and set aside in a medium sized bowl.  

In the bacon grease, pour in scrambled eggs.  

Let the eggs flatten out and cook in a thin large circle.  Turn and when cooked through, remove to a cutting board.  Slice into thin strips and then cut into pieces.  Add the eggs to the bowl with the bacon.

Add more bacon grease or other fat if needed and saute the diced onion for a couple of minutes. 

Add the carrot and saute a couple of minutes more. 

Next add the zucchini and saute a couple of minutes more.  You want the onions soft and the carrot and zucchini tender but not mushy. 

Set all the vegetables aside in the bowl with the bacon and eggs.

Add more fat to the skillet if needed and add the riced cauliflower.  Cook on medium for about 7 minutes, stirring frequently, but also let it sit at times so some bits get browned and crispy. 

Toward the end of the 7 minutes, sprinkle in the soy sauce and seasonings.  

Finally, add all the pre-cooked ingredients and the shrimp into the pan and stir to heat through and combine. 

Servings: 4

You can use any type of onion, but the spiciness of the red onion really added to the dish. 
You can substitute cooked, diced chicken or pork for the shrimp. 
Use fresh ginger if you have it. 
This dish can be changed up depending on what vegetables you have on hand.  Any of these would be good: frozen green peas, mushrooms, bamboo shoots, water chestnuts, green onions, bean sprouts, spinach, red cabbage. 
Try adding 1/2 teaspoon sesame seed oil. 
Ted tops this dish with Huy Fong Sriracha Sauce. 

Ted loves this sauce but it does have sugar in it.
We are using it up and looking for an alternative.
Use it sparingly, if at all, but does taste great on fried rice! 

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