So, I love fried rice. LOVE IT. But, haven’t had it because well, it’s not paleo. And I need to curb my already bad carb intake (Shazzy, put DOWN the tortilla chips…I pick my vices…). Anyhoo, I came across this recipe from Nom Nom Paleo while looking for my salmon recipe and viola – was hooked. I did it EXACTLY like she does, and I’m telling you, it’s so freaking good. It’s a bit involved – but well worth it. HUGE SHOUT OUT to Michelle Tam on this one.
Click here for the original and it’s below with a couple of my notes.
What’s great about this is that it kept the next day for Dale’s lunch and for our dinner the day after that (crock pot salsa pork). SUPER versatile – grab a rotisserie chicken and add some of the meat and you have a meal. Crack an egg over the goodness, you get another meal. SO good. SO versatile. ENJOY!!
Serves 4-6 people:
- 1 small head of cauliflower, separated in florets
- 3 slices of uncured bacon, cut into small dice
- 2 large eggs
- 1-inch knob of ginger, grated with a microplane
- 1 small onion, minced
- 4 ounces of sliced mushrooms
- 2 scallions, thinly sliced – I used 5
- 2 tablespoons of chopped cilantro leaves
- 2 tablespoons of chopped basil
- 1 tablespoon of chopped mint
- 1-2 tablespoons of coconut aminos – YES!!
- Kosher salt
- Freshly ground black pepper
- Splash of coconut vinegar (optional) – I did not use, I didn’t have
- Splash of (not optional)
- First, I pulsed the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.
- I tossed the diced bacon into a large cast iron skillet (I used a plain old deep dish skillet, not cast iron) over medium heat and fried until the bits were crispy.
- While the bacon was cooking, I whisked the two eggs in a small bowl with some salt and pepper to taste. When the bacon was done, I removed the crunchy swine to a separate plate.
- I poured the whisked eggs into the hot bacon grease and fried a thin egg omelet. I took the egg out of the pan, sliced it thinly, and set it aside.
- I always keep a large knob of ginger on hand in my freezer. It keeps really well. When I need to use it, I take it out of the freezer, peel off the skin with my vegetable peeler, and microplane it.
- I cranked up the heat for my cast iron skillet to medium-high heat and added the chopped onions (along with a dash of salt and pepper). Once the onion softened, I tossed in the sliced mushrooms (along with yet another sprinkle of S&P) and stir-fried everything until the mushrooms were browned.
- After adding the ginger and stirring it around for 30 seconds, I threw in the cauliflower and even more salt and pepper.
- I put a lid on the skillet and lowered the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy), I added the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure!
- Before serving, I tossed on the reserved crispy bacon bits.
- Go to town.