Yield: 6 servings
INGREDIENTS:
1 head of cauliflower (about 2 pounds)
3 Tbsp. lard/bacon fat or tallow, divided
4 medium sized carrots, peeled and chopped
1 small onion, chopped
2 cloves garlic, minced
1 cup green peas (optional)
4 large eggs, whisked
6 Tbsp. coconut aminos
1/2 tsp. sesame oil
1/2 tsp. fish sauce
Sea salt and ground pepper, to taste
DIRECTIONS:
1. Chop the cauliflower into florets.
2. Shred the florets until rice sized pieces are formed.
3. Heat your skillet or wok over medium-high heat.
4. Add 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to melt.
5. Add the onions, garlic and carrots and cook for about 2-3 minutes.
6. If using peas, add them and cook 1 additional minute.
7. Remove from pan and set aside in a large bowl.
8. Next add your whisked eggs to the pan and scramble them until they are lightly browned.
9. Add a little sea salt and pepper, then transfer the contents of the pan to the bowl with the vegetables and set aside.
10. Add the remaining 1 Tbsp. of lard/bacon fat or tallow to the pan and allow to evenly coat the bottom and to get very hot.
11. Add the riced cauliflower to the pan and toss.
12. Cook for about 5-7 minutes, stirring only every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
13. Add the vegetable and rice mixture back to the pan and stir to combine.
14. Add the sesame oil, coconut aminos, fish sauce and stir to combine.
15. Remove from heat and add additional salt and pepper to taste.
16. Serve and enjoy!