Asian Riced Cauliflower

1. 1

   Rice the cauliflower.

2. 2

   The fastest way is using the grating disc of a food processor, but you can also pulse small florets in a food processor, grate it on a box grater or chop into small pieces with a knife.

3. 3

   Set aside.

4. 4

   In a large skillet with a lid, cook bacon until crisp.

5. 5

   Remove bacon and reserve, but leave bacon fat in the pan.

6. 6

   Over medium heat, cook shallot and mushrooms 3 to 4 minutes in bacon fat.

7. 7

   Add mirin and scrape up any brown bits from the bottom of the pan.

8. 8

   Add stock or water and riced cauliflower and stir well.

9. 9

   Cover and cook 5 to 7 minutes until liquid is absorbed and cauliflower is fluffy.

10. 10

    Stir in 2 tablespoons soy sauce and the fish sauce.

11. 11

    In a separate pan, cook eggs into a thin, flat omelet.

12. 12

    Roll up and slice crosswise into ribbons.

13. 13

    Stir into cauliflower along with the reserved bacon.

14. 14

    Serve warm with optional garnishes.

* Per serving · 4 servings · Values may vary.