ASIAN CAULIFLOWER FRIED RICE WITH KALUA PORK Recipe

Ingredients

  • 1/4 to 1/2 cup Kalua pork (or substitute 3 strips bacon, fried and crumbled, or any other leftover meat)
  • 1 small head cauliflower, separated in florets
  • 1 (1-inch) piece ginger, peeled and grated with a microplane
  • 1 small yellow onion, minced
  • 1 tablespoon chopped mint
  • 1 to 2 tablespoons coconut aminos
  • 2 large eggs
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped basil
  • 4 ounces sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • Splash of coconut vinegar (optional)
  • Splash of fish sauce (not optional)

Directions

1. First, pulse the cauliflower in a food processor until the pieces are the size of rice and chop the rest of the ingredients. Whisk the two eggs in a small bowl with some salt and pepper to taste. Warm a little bacon grease or other cooking fat in a large cast iron skillet over medium heat. Pour the whisked eggs into the hot pan and fry a thin egg omelet. Take the egg out of the pan, slice it thinly, and set it aside.

2. I always keep a large knob of ginger on hand in my freezer. It keeps really well. When I need to use it, I take it out of the freezer, peel off the skin with my vegetable peeler, and microplane it. It’s almost like making ginger-flavored shaved ice.

3. Crank up the heat under your cast iron skillet to medium-high and add the chopped onions (along with a dash of salt and pepper). Once the onion softens, toss in the sliced mushrooms and Kalua pork (along with yet another sprinkle of salt and pepper), and stir-fry everything until the mushrooms are browned.

4. Add the ginger and stir it around for 30 seconds, then throw in the cauliflower and even more salt and pepper. Put a lid on the skillet and lower the heat to low and cook covered for about 5 minutes. When the cauliflower is tender (but not too mushy), add the coconut aminos, herbs, and sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure.

Enjoy!!

Recipe by: The Kitchn

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