Wow, it’s been a while! I keep making all these really amazing dishes and I only remember to take pictures of some of them. I always seem to forget on the recipes that turn out awesome or are some of my super delish go-to recipes. Well I finally caught myself on this last version of paleo fried “rice”. It is such a great base to work off of and you can change up so much of it…which is what I do based on what I have in my fridge. Here’s my base: head of cauliflower, onion, veggies that are appealing to you, bacon, egg, some form of fat, coconut aminos, toasted sesame oil, fish sauce.
Start with a a big deep dish stove top pot. I used my cast iron dutch oven. Dice up about 6 slices of bacon, throw it in the pot (already heated to about a 6/10 temp). Render the fat and add about 1/4 of chopped onion (I like to use sweet onions, but shallots or red onions work fab too), and maybe a 1/2 cup or so of whatever other veggies float your boat or are in your fridge and need to get ett. I’ve used: celery, carrots, peppers, asparagas, etc. Adding a couple dashes of salt helps get the veggie juices flowing in the pan too. Depending on your bacon, you made need to add some fat: coconut oil, more bacon fat, etc. Oh, and while all this is getting toasty in the pan. Start food processing or ricing your head of cauliflower. You’ll want about 4 cups of riced cauliflower. Once your veggies are nice and sauteed and translucent, turn your pan down a bit (4ish/10 heat) and add an egg (or two). Whisk it in the pan. When that’s all cooked, scoot all of that (bacon, veggie and egg) off to one side of the pan and add about 1/2 a tablespoon of toasted sesame oil, 1/2 a teaspoon of fish sauce and a healthy couple tablespoons of coconut aminos to the bottom of the pan. Mix that all together so that it heats up; then fold everything in the pan together. Once everything is coated, start added your riced cauliflower one cup at a time. Fold each cup of riced cauliflower into the pan so that it’s all incorporated, and do the same with the remaining riced cauliflower. Once it’s all incorporated let it cook to your liking, stirring every once in a while. Take a bite and if the cauliflower is tender enough for you, you’re done! It really shouldn’t take much more than 5-10 minutes to steam that cauliflower. You may need to add more coconut aminos or some other spices that sound good. I’ve tried a thai spice blend before and I’d imagine a chinese five-spice blend would be great too.
The beauty of the protein part of this dish, is that you can add pretty much any protein you like: left over chicken or steak (or grill/bake some while you’re putting everything else together), and prawns and shrimp are killer with this dish.