Chinese style food has been quite the hit at my house and I didn’t want to stop with just low carb Sweet & Sour chicken and General Tso’s Chicken. I made some fried rice to go with any Chinese style dish you make, quite similar to the real thing. I am sure you’ll enjoy it, and I’m sure you’ll be wanting a second serving once you have a bite.

It does take a decent amount of work to make the fried rice, but usually I cook my chicken dishes in the oven and I have plenty of time to get everything ready for the fried rice. Most of the work goes into prepping the cauliflower, but once that’s done it’s a piece of cake. Not to mention, it’s well worth the effort.

Getting some of the moisture out of the raw cauliflower is key here. You want it to fry up and become a little bit crispy. While my method works, it’s a lot more labour intensive than it needs to be. If you have a cookie sheet, I suggest spreading all of the riced cauliflower onto that and then using your own body weight as the force to drain the moisture out.

Yields 3 servings of Low Carb Cauliflower Fried Rice

The Preparation

450 grams cauliflower
30 grams green onion, sliced thin
3 ounces bacon
1 tablespoon soy sauce, or coconut aminos
1 tablespoon fish sauce
2 tablespoons sesame oil
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon black pepper
2 large egg, beaten

The Execution

1. Rinse and dry a large head of cauliflower.

2. Cut up the head of cauliflower into florets.

3. Put the cauliflower florets into the food processor and pulse it until it becomes a rice-like consistency.

4. Transfer the riced cauliflower into a container or cookie sheet. Cover with paper towels and press all of your body weight on top of the cauliflower. The idea is to drain as much water as possible from it.

5. It should look a little bit like short-grain rice once you've finished.

6. Slice some bacon into very thin strips.

7. Put the bacon pieces into a pan over medium high heat.

8. Cook the bacon, stirring often, until the pieces are extra crispy.

9. Once the bacon is nice and crispy, you can remove it from the pan. Put it on some paper towels to dry off and crisp up even more. Keep some of the bacon fat in the pan.

10. Put the cauliflower in the bacon fat and allow it to cook for a moment. Add the soy sauce and fish sauce to the cauliflower fried rice and mix it well.

11. Push the cauliflower off to the side and add the sesame oil, scallions, garlic, and ginger. Allow this to cook for a minute, then mix everything together well. You can add your pepper at this point. I usually go pretty heavy with the pepper, because it adds a nice flavor.

12. Push your mixture off to the side and add the scrambled eggs to the pan.

13. You want the eggs to get to an omelet consistency, so allow them to cook through before you flip them to cook more. Once the eggs are cooked, break them up into small pieces and mix with fried cauliflower.

14. Add your bacon. Stir everything well and serve!

This makes a total of 3 servings of Low Carb Cauliflower Fried Rice. Each serving comes out to be 332 calories, 27.3g fats, 4.8g net carbs, and 17.3g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
450 gram cauliflower	104	2.3	18.5	10.4	8.1	8.1
30 gram green onion	10	0.1	2.2	0.8	1.4	0.5
3 ounce bacon	453	39.7	0	0	0	22.7
1 tablespoon soy sauce	8	0.1	0.8	0.1	0.7	1.3
1 tablespoon fish sauce	6	0	0.7	0	0.7	0.9
2 tablespoon sesame oil	241	27.3	0	0	0	0
1 teaspoon fresh garlic	4	0	0.9	0.1	0.9	0.2
1 teaspoon fresh ginger	2	0	0.4	0	0.3	0
1 teaspoon black pepper	5	0.1	1.3	0.5	0.8	0.2
2 large egg	157	10.5	0.8	0	0.8	13.8
Totals	990	79.9	25.5	11.9	13.6	47.8
Per Serving (/3)	330	26.6	8.5	4	4.5	15.9