Cauliflower Fried Rice Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 4 ounces (3 slices) thick-cut bacon
  • 3 scallions, whites minced and greens thinly sliced
  • 3 garlic cloves, minced
  • One 2-inch piece ginger, peeled and minced
  • 1 cup broccoli florets, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • ½ medium yellow onion, finely chopped
  • One 1½-pound cauliflower, riced (4 cups)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • ½ teaspoon sambal
  • 1 egg
Directions
  1. In a wok, fry the bacon over medium heat. Cook, turning as needed, until crisp and the fat has rendered, 7 to 9 minutes. Transfer the bacon to a cutting board and roughly chop.
  2. Meanwhile, add the minced scallion whites, garlic and ginger to the wok, and cook until fragrant, 1 to 2 minutes. Add the broccoli, carrot and onion, and cook until softened, 4 to 5 minutes.
  3. Stir in the cauliflower rice and the reserved chopped bacon. Stir-fry for 1 minute, then add the soy sauce, rice wine vinegar, honey and sambal. Toss to coat and cook until the cauliflower rice is tender, 1 to 2 minutes.
  4. Push the rice to one side of the wok and crack the egg onto the other. Using a wooden spoon, quickly scramble the egg with any accumulated juices until the egg is cooked and any liquid has thickened, 1 minute. Toss to evenly combine, then remove from the heat.
  5. Divide between bowls, garnish with the reserved sliced scallion greens and serve.