Cauliflower Fried Rice is a delicious and easy way to get more vegetables into yourself and your family. I know I don’t eat enough vegetables into my diet, and am trying to find creative ways to sneak them into our dinners. The small pieces of cauliflower perfectly absorb the cooking flavors.
Cauliflower is part of the family of cruciferous vegetables, along with broccoli, kale and cabbage. They are high in antioxidants and phytochemicals. It’s high in Vitamin C, with 1 cup of cauliflower delivering 77% of your daily recommended intake. It’s also said that eating cauliflower will help prevent chronic diseases, heart diseases, diabetes and more. I’m no medical doctor, but all that sounds pretty good. I need to get more cauliflower in my diet!
I have been fairly obsessed with cauliflower “rice” ever since discovering it earlier this year. This finely chopped cauliflower is one of those cheater ingredients that actually tastes legit. No joke.
This recipe is a pretty direct riff off of our ultimate How To Make Fried Rice from the stir-fry queen, Grace Young. The biggest difference here is that you need to cover the pan and let the cauliflower rice steam for a few minutes before the dish is ready to be served. I also usually throw some thick-cut bacon into my stir-fry (and use the bacon grease for cooking!), although you could really use any leftover bits of chicken or pork you may have — or keep it vegetarian and add crispy pan-fried tofu instead.
Cauliflower Fried Rice with Bacon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 3 tablespoons Sweet Soy Sauce Kecap Manis
- 1 teaspoon Sesame Oil
- 3 tablespoons Soy Sauce
- 2 green onions
- knob of ginger finely diced
- 1 carrot diced
- ½ cup frozen peas
- 1 can baby corn in bite-sized pieces
- 1 red pepper diced
- ½ lb /250g speck or bacon cut in small chunks
- 1 large grated cauliflower about 7 cups
- 3 eggs
- 1 onion
- 4 garlic cloves
Instructions
- First, Cut the cauliflower into pieces, removing the inner core. Grate using a grater, or using a food processor pulse until it resembles small rice pieces. I got about 7-8 cups of cauliflower rice.
- Second, In a frying pan, lightly scramble the eggs and fry them into a thin round omelette. Allow to cool and slice into thin ribbons. Set aside.
- Next, In a large skillet, fry the chunky bacon pieces until the fat renders and it starts to crisp up. Add the onions, ginger and garlic and fry until they are caramelized.
- Mix in the diced carrot and frozen peas and sauté until tender, about 4 minutes. Add the cauliflower rice, sesame oil, red pepper, baby corn and stir until combined. Cook for about 7 minutes.
- Mix in the egg ribbons, green onions, soy sauce and Kecap Manis (Sweet Soy Sauce). Serve immediately.
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