Got leftover cauliflower rice? Make some egg fried rice!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Cut the cauliflower into florets and blitz in a blender to make cauliflower rice. You may need to do this in batches and use the pulse button to avoid over blending — you don’t want it to become too wet. If you have leftover cauliflower rice, you can skip this step.
Heat a glug of oil in a heavy based pan, over a medium heat. Add the bacon, fry until crispy, golden and the fat has rendered out.
Add the garlic and scallion to the pan, fry for a further 2 minutes, stirring to prevent it sticking.
Add the cauliflower rice with a tablespoon of water and allow to cook for 3–5 minutes until the rice is tender.
Turn the heat up and stirring continually, add the eggs and cook for 2–4 minutes, until set.
Drizzle with liquid aminos, and serve on its own or with avocado.
Bon app! R
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