KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
- 1 large head cauliflower
- 5-10 slices of bacon, diced
- 1 small onion, diced
- 3 garlic cloves, crushed
- 1 tbs grated ginger
- 1/2 cup shredded carrot
- 1/4 cup frozen peas
- 2 green onions, sliced into rings
- 2 eggs, scrambled
- 1-2 tbs soy sauce* (shoyu sauce if you’re really being paleo/low carb)
- 1 tbs Sriracha sauce
-Using a cheese grater, grate as much of the cauliflower head as you can. This will be about 4-5 cups of shredded cauliflower–this will be your “rice.”
-In a large skillet or wok, cook the bacon pieces over medium-high heat. Remove to paper towel to blot off excess grease and remove all but a few tablespoons of bacon grease from the pan, saving a few tablespoons in a bowl to use if needed.
-Using the reserved bacon fat to fry the onions over medium heat. When onions are just translucent add the garlic, ginger, and carrot. Cook for about five minutes, until carrots have begun to get soft. Add the cauliflower and cook for another five minutes.
-Slowly add the eggs, stirring constantly so that the egg pieces are incorporated entirely into the rice mixture. Add the soy sauce, Sriracha, green onions, peas, and return the bacon to the pan. Cook until the peas are warmed through and the sauces are evenly combined.
*Optional: use Gluten Free
 |
Comments