Y’all. This recipe is K I L L E R R R R R R R R R!!! A friend of mine who’s actually nearing the end of her Whole60 (!!!) shared this recipe with me recently and I finally got around to trying it last week. I can’t. stop. making. it. It is so delicious.
If you’ve spent any amount of time on the paleo or Whole30 diets, you’ve probably heard of cauli-rice. It’s basically just cauliflower that’s been run through a food processor until it reaches a rice like shape, size and consistency. Now, if you’re like me and don’t have (or want) another clunky cooking device taking up precious space in your kitchen, the prospect of chopping a head of cauliflower into something that resembles rice may leave you wanting to click that little red X at the top of your browser. I am 100% with you in this. Stick with me.
If you have a Trader Joe’s in your area – this recipe is about to become your new favorite 15 minute meal. Because you can find this in the freezer section. If you’re lucky, that is. I’m told it goes out of stock quickly. But my local TJ’s assured me that they’re working hard to keep up with the demand of this new genius product.
Rejoice, my clean eating friends! There are only two ingredients in this bag: organic cauliflower and salt. PRAISE YE THE LORD!
Now! On to the delicious recipe. Originally, this recipe came from the Nom Nom Paleo blog. Buuuut she had some ingredients I didn’t think I would like with this. And apparently a penchant for doing things the needlessly difficult way. Who fries eggs into omelette form, transfers that onto a cutting board, and then slices it into tiny pieces just to put it in fried rice?
Never fear. I’ve taken the needlessly complicated steps out of this recipe for you. I’ve also gone ahead and substituted her fresh herbs and ginger knobs for the dried stuff. Because I assume if you’re getting recipes from THIS blog, you’re doing so because you (a) want to eat relatively clean and (b) hate unnecessary steps. That being said, I know there’s a lot of transferring going on in this recipe, but trust me when I say it is worth it. It does affect the taste. I’ve done it both ways and regretted skipping the transfer.
Asian Inspired Fried Cauli-rice
Originally from Nom Nom Paleo and modified by me
- 1 bag frozen riced cauliflower from TJ’s
- 8 slices uncured bacon, cut into small pieces (We like Applegate Naturals Good Morning bacon, which is absurdly lower in SP value if you’re doing WW – I used the whole package)
- 6 eggs, whisked
- 4 green onions (I actually used the whole bunch my husband picked up at our local co-op)
- 2 carrots, diced (and any additional veggies you want to throw in there. I wouldn’t recommend adding bell peppers though. That was a bit of a disappointment for me.)
- 3 tbsp coconut aminos (this is a sweeter, gluten and soy-free subsitute for soy sauce)
- a few shakes of ground ginger, sea salt, and black pepper– all to taste
- Cut bacon into small pieces and fry in large skillet (or wok) over med-hi heat until crispy. (You’re making your own bacon bits, basically.) Then transfer them to a plate to cool. Use a paper towel under them if you want to remove any extra grease.
- Using the bacon grease in the pan (oh yeah), add the carrots and any other chopped veggies you like to the hot pan and stir fry until they begin to soften. Transfer to plate with home made bacon bits.
- Add the whisked eggs next and scramble. Transfer to a bowl. (Worth it, I swear.)
- Pour entire bag of riced cauliflower and into the skillet and cover. Turn heat to low and cook for about 5 mins. Once cauliflower is tender (not mushy), add the coconut aminos and spices.
- Return eggs, bacon, veggies to skillet to warm. Stir well to incorporate the coconut aminos and spices. Adjust spices as necessary. Serve. Enjoy.
One serving of this is only 5 SmartPoints! This version of the recipe yields four generous servings. (About 2 cups each.)