Talley Farms Fresh Harvest

Dinner

Cauliflower Fried Rice

From Delish-Dish.com

Ingredients

1 head cauliflower
6 slices thick-sliced bacon, chopped (optional)
3 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
4-6 small carrots, diced (about 1 cup)
1 cup corn, fresh or frozen
1/2 cup peas, fresh or frozen
4 green onions, thinly sliced
1/4 cup toasted slivered almonds or other nuts
2 to 3 tablespoons soy sauce

Directions

1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the
cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6
cups of cauliflower "rice."
2. Cook the bacon in a 12-inch skillet over medium heat until crispy. Transfer to a plate lined with a
paper towel to drain. Drain off all but a teaspoon of bacon fat (or use 1 teaspoon vegetable oil),
reserving the fat.
3. Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly
scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into
pieces.
4. In the same pan, warm 1 tablespoon of bacon fat or vegetable oil over medium-high heat. Add the
ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until
crisp-tender, 2 minutes. Stir in the corn, peas, and the cauliflower "rice" into the pan, mixing the
ingredients thoroughly.
5. Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes.
Uncover and stir in the bacon, eggs, green onions, almonds, and 2 tablespoons of soy sauce.
Taste and add more soy sauce to taste. Serve immediately. Leftovers will keep refrigerated for
about a week. For a spicier version, serve with Sriracha sauce. Leftovers are great over a fried egg for
breakfast the next day.
One of our Partners