Every now and then I find a recipe that makes me think: “How am I just now discovering this??” That’s what happened with this rice… And now I make it all the time. Veggies disguised as carb-loaded starchy bliss! Yum.
Don’t let the prep time scare you. It’s well worth it, and you can make it in bulk and store it for the week.
1 small head of cauliflower, cut into florets
3 slices bacon, diced
2 large eggs
2 scallions, thinly sliced
2 tablespoons sesame oil
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic (I never mince my own.)
1 teaspoon ginger, minced (I use ground if I don’t have fresh on hand.)
First, put the cauliflower into a food processor. In my case that’s a little Ninja. One day I’ll grow up and get a real food processor.
Move all the processed cauliflower to a cookie sheet and press with a paper towel. The goal is to remove ALL extra moisture, And I had no idea cauliflower was so full of it!
Once it’s dry to your satisfaction (and resembles little grainy pieces of rice/grits) you can set it aside.
Now cut and fry up the bacon and set aside.
Next add the cauliflower to the bacon fat in the pan – Cook for a moment and then add the soy sauce and fish sauce. Mix well.
Push the cauliflower off to the side of the pan and add the sesame oil, scallions, garlic, and ginger. Cook for a few minutes – yum.
Now mix everything together and cook for a few more minutes. This is where I add copious amounts of pepper. It adds so much flavor!
Delicious. Seriously. I could eat this every day for the rest of my life.
(Thank you ruled.me for the best keto stuff ever!)