Le Food Snob

Cauliflower Fried Rice {with ahi tuna}

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The first time I tried substituting “cauliflower” for rice in an Asian dish, I liked it enough but didn’t love it. There was something about the texture that didn’t thrill me. It was a great substitute and a great way to make a dish healthier but it was missing something.

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About a week or so I bought a bunch of veggies intending to veggie-it-up a bit in life and a week went by and I realized most my veggies were still in my fridge! I hate, hate, hate wasting food so tonight I stepped to it and began prepping for some veggie dishes for tonight’s dinner and the next few days.

I continue to buy riced cauliflower from Trader Joe’s with no real concept of what I want to do with it. It basically just seems like a good idea at the time and then it sits in my fridge staring at me. About a month or so I actually tossed out a package that had gone bad. I would not let that happen to this new package So I found a recipe that looked somewhat intriguing that I thought would pair well with the last ahi tuna steak in my fridge: fried “rice.” The recipe called for bacon (bacon makes everything better, right?) and several other recipes I have on tap also called for bacon, so I decided to fry up all the bacon in my fridge (approximately 1 1/2 pounds) in an effort to motivate myself to eat all the veggies that are slowly dying in my fridge.

The recipe I based my recipe on is a low carb one found at Ruled Me.

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ingredients.

  • 1 16 oz. package of riced cauliflower (I used Trader Joe’s)
  • 2 ounces bacon ends and pieces chopped into large chunks (or regular bacon will work too)
  • 1 extra-large egg
  • 2 scallions, sliced thin
  • 3 to 6 T. bacon grease
  • 1 T. fish sauce
  • 1 T. soy sauce
  • 1 1/2 tsp. garlic, minced

directions.

  1. Spread cauliflower out onto a baking sheet and bake at 450 degrees until cauliflower starts to turn brown and crisp. Stir occasionally. This took me at least 30 minutes. May have been closer to 60. I wasn’t paying oodles of attention to the time.
  2. Fry bacon until very crisp. Drain grease if there is a ton but try to keep around 3 tablespoons, if possible. I can’t remember how much bacon grease I used. I had my grease in a mug and began pouring more into the pan when I thought I needed it. Add baked cauliflower and stir into the bacon and grease. Let fry for a few minutes as you slice the scallions and get your egg and sauces prepared.
  3. Add garlic and scallions to the pan and stir to combine. Add sauces and let the rice cook through a bit.
  4. After a few minutes, push your cauliflower to one side of the pan, adding your slightly beaten egg and allow the mixture to cook.
  5. Mix everything in well, chopping the egg up to form smaller pieces as you mix.
  6. Top with your favorite protein. I used Ahi Tuna but that’s because I had it on hand. It was delicious though!

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I actually think this recipe could make one big bowl of fried rice but I could not power through the whole thing. There’s so much fat in this dish I got full about less than half-way through. I ate about half the dish though because it was so freaking good! I don’t know if baking the cauliflower helped my case or not (I was trying to avoid mushy “rice”) but I believe that cooking the rice in bacon grease at least helped to cover up that skunky cauliflower taste that clings to cauliflower no matter how you try to hide it.

I had intended to cook the rice in a hot sesame oil but was disappointed to learn that I’d used all my sesame oil the last time I’d made cauliflower “rice” when I went to make this dish tonight. That being said, the bacon grease probably worked out as good if not better. I’d like to try a mixture of bacon grease and sesame oil next time, maybe.

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