Like any stir-fry dish, it’s all about the mise. Have everything measured and ready before you start cooking, and it’ll go smoothly. Try to wing it, not so much. You can pulse cauliflower in a food processor to make the “rice” or even buy it pre-riced at some supermarkets.
Time: 30 minutes
Serves: 4
Ingredients:
15ml coconut oil
6 eggs – lightly beaten
1.5g kosher salt
1 pinch fresh ground black pepper
6 thick slices bacon – cut into matchsticks
1 medium yellow onion – diced
20g garlic – finely chopped
15g fresh ginger – finely chopped
800g cauliflower rice
50ml oyster sauce
15ml coconut aminos or soy sauce
10ml toasted sesame oil
6 green onions – sliced
Preparation:
Preheat a wok on high heat. Add the coconut oil.
Lightly beat the eggs with the salt and pepper. Add to the wok, stirring or constantly until just set. Remove and set aside to keep warm.
Add the bacon to the wok, stirring often until just browned. Remove with a slotted spoon and set aside.
Add the onion, garlic and ginger to the wok. Stir-fry for one minute.
Add the cauliflower, stir-frying for ten minutes.
Stir in the oyster sauce, aminos and sesame oil. Stir-fry for one minute then, remove from heat.
Fold in the eggs, bacon and green onion.
Serve immediately.