Cauliflower Fried Rice
 
 
Makes 4-6 servings
Ingredients
  • 1 head cauliflower, roughly chopped
  • 3 strips bacon, cut into lardons
  • 2 eggs, lightly beaten
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 carrots, peeled and diced
  • ½ cup frozen corn kernels, thawed
  • ½ cup frozen peas, thawed
  • ½ cup frozen shelled edamame, thawed
  • 4 green onions, thinly sliced
  • 2 tablespoons gochujang (see notes)
  • 1-2 tablespoons soy sauce
  • sesame seeds (optional, for garnish)
Instructions
  1. In a food processor, pulse the cauliflower until coarsely ground.
  2. In a large fry pan, cook bacon on medium heat until fat renders and bacon crisps, about 5 minutes. Remove bacon from pan and set aside on paper towels to drain. Remove all but 1 teaspoon of fat from pan, reserving fat.
  3. Heat fat in pan over medium heat. Add eggs and cook, stirring constantly with a silicone spatula, just until set, 1-2 minutes. Transfer eggs to a medium bowl and set aside.
  4. In the same fry pan, heat 1 tablespoon reserved fat over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds.
  5. Add carrots and cook, stirring occasionally, until tender, 2-4 minutes.
  6. Add corn, peas, edamame and cauliflower "rice" and stir to combine.
  7. Reduce heat to medium, cover and cook, stirring occasionally, until cauliflower is tender, 5-8 minutes.
  8. Uncover and add cooked bacon and eggs, green onions, gochujang, and soy sauce, to taste. Cook until heated through, about 1 minute. Garnish with sesame seeds, if desired.
Notes
I used Born With Seoul's Original Sesame Korean Gochujang, which was featured in a Tasting Box from Hatchery.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cauliflower-fried-rice/