Asian Cauliflower Fried "Rice" From 'Nom Nom Paleo'

Name: Asian Cauliflower Fried "Rice" From 'Nom Nom Paleo'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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,"" season with a bit more salt and pepper, and mix the ingredients together. Place a lid on the skillet, turn the heat down to low, and cook for about 5 minutes with the skillet covered. The ""rice"" is ready when it's tender but not mushy.", "Season with the coconut aminos, coconut vinegar, and fish sauce. Before serving, mix in the scallions, cilantro, omelet slices, and the reserved crispy bacon."]

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 slices bacon, cross-cut into 1/4-inch pieces, 1 medium cauliflower head, cut into uniform pieces, 2 large eggs, Kosher salt, and more.

Yes, Asian Cauliflower Fried "Rice" From 'Nom Nom Paleo' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!