- 1 small head of cauliflower, separated in florets
- 3 tbsp bacon fat or coconut oil (bacon is the best though)
- 1-2 large egg whites
- 1-inch knob of ginger, grated
- 1/2 small onion, minced
- ¼ cup chopped green onion
- 2-3 tablespoons of coconut aminos
- Sea salt to taste
- Meat and/or veggies (optional)
Whisk eggs in a bowl and set aside.
Chop onion and set aside.
In a food processor, pulse the cauliflower until the pieces are the size of rice.
Grate fresh ginger into cauliflower mixture (add as much or as little as you like… I add A LOT) and gently stir together.
Melt the fat of choice in a cast iron skillet and add onions, cooking until almost opaque.
Add the egg into the skillet and scramble into small pieces.
Toss in cauliflower and stir fry so all the cauliflower is evenly covered with the grease and egg mixture.
Lower the heat and cover for approx. 5 minutes.
When the cauliflower is tender, but not mushy, add the coconut aminos 1 tbsp at a time, stirring in between.
Add green onion and stir.
Cover and cook for an additional 5 minutes.
Add salt to taste.
Top with any additional veggies or meat
COMMENTS: I love to top with shredded pork (pictured) or diced chicken. The amount of egg and ginger I use really depend on how I’m feeling that day and if I’m going to add additional meat to the “rice”.