Saturday, January 1, 2011

Pork Fried "Rice"

Adapted from JensGonePaleo

Ever since starting paleo, I have been amazed at the versatility of cauliflower. I’ve eaten more cauliflower in the past few months than I have in my entire lifetime. This amazing vegetable is so neutral that, when cooked, it can be transformed into all sorts of non-paleo-tasting delicacies. This one is adapted from one of my favorite paleo food bloggers, Jen Cereghino.

Ingredients (Serves 2 - 4)
  • 2 lbs. cauliflower, cored and cut into large pieces
  • 6 slices bacon, sliced into ½-inch pieces
  • 1/2 small yellow onion, halved
  • 2 garlic cloves, peeled
  • 1 tsp. minced fresh ginger (I use jarred)
  • 1 small jalapeno, cored, seeded, and quartered
  • 3 eggs
  • 1 T. coconut aminos
  • 1/2 tsp. sea salt
  • 1 Tbsp thinly sliced (julienned) fresh cilantro (optional)
  • 3 green onions, thinly sliced
  1. Steam cauliflower until fork tender (don't let it get mushy). Use your preferred method; I steam it in medium saucepan with just enough water to cover and cook at a slow boil for about 15 minutes.
  2. While cauliflower is steaming, add onion, garlic, and jalepeno to food processor and pulse until finely chopped. If you want a little heat, keep a few of the jalapeno seeds, and add them in.
  3. Drain water from cauliflower and transfer to a bowl (or back to drained pot). Mash with a fork or chop in a food processor (and then transfer to bowl), until it is a rice-like in consistency.
  4. Add onions, garlic, ginger, jalapeno, eggs, aminos, and sea salt to the cauliflower and mix to combine.
  5. Add bacon to a hot sauté pan and cook until browned and crisp, about 10 minutes. Do not drain.
  6. Once the bacon is browned, add the cauliflower mixture and stir to coat with bacon*.
  7. Continue to cook the "rice" mixture over medium-high without stirring for about 5 minutes, until browned.
  8. Flip the mixture and then continue to cook the other side for another 5-10 minutes, until browned.
  9. Just before serving, stir in green onions and garnish with cilantro.
*Add 1 Tbsp coconut oil if you want a more authentic, crispy texture.


  1. This is AMAZING. I've been living off of it all week. It's particularly good with poached eggs, and rivals any spectacular hash I've had in the past. Thank you!

    1. I'm so glad you like it, Kelli! Sounds awesome with the poached eggs. I'll have to give that a go! Thanks for the nice note.