Forgive the generic cauliflower picture. I forgot to make a picture when I made this dish. As soon as I do it again, I will be sure to make a picture and change this one out!
This really is a riced cauliflower version of a favorite childhood fried rice dish. It is also a bit reminiscent of a breakfast dish we had in Hawaii. Enjoy!
Low Carb Fried "Rice"
A fried rice recipe that I adored from childhood made carb friendly!
Ingredients
- 1 head Cauliflower riced
- 1 Tbsp Butter
- 2 Eggs
- 4 strips Bacon
- 1 package Mushrooms sliced
- 1 medium Onion chopped
- 2 Tbsp Soy Sauce
- 1 tsp Sesame Oil
- 2 Spring Onions chopped
Instructions
-
Steam the riced cauliflower. (I do it in the microwave set on 5 minutes.) When cooled, wring excess moisture out of the "rice" by wringing it in a tea towel or in cheesecloth.
-
Melt butter in a large saute pan. Scramble eggs. Remove eggs and set aside.
-
Fry bacon in pan. Remove bacon and set aside. (When cooled, crumble bacon.)
-
Add mushrooms to bacon grease. Saute.
-
after about 5 minutes of the mushrooms sauteing, add the onions and cook until translucent.
-
Add riced cauliflower.
-
Add soy sauce, crumbled bacon and eggs to riced mixture. Stir together.
-
Add sesame seed oil and stir into mixture.
-
Garnish with spring onions (both white and green parts) and serve.
Recipe Notes
I like to chop the mushrooms up further in to pea sized pieces, but it is also good with whole slices.
You may also stir in spring onions with the sesame seed oil if you desire instead of using as the garnish.
#lowcarb4ever