The recipe for Paleo Pork-Fried 'Rice' at Health-Bent has been my go-to for Asian-inspired dishes ever since I found it a couple months ago.
The cauliflower cooks up so that it seriously doesn't taste like cauliflower… it looks and feels and tastes like rice.
I know, it boggles my mind too.
As I was cooking up the 'rice', I did a quick stir-fry of strips of bell pepper, chunks of peeled eggplant, slices of carrot, broccoli florets and mushrooms. No measuring…I just tossed what I had on hand in the hot wok with a bit of beef tallow that I'd rendered, stirred it around until it looked bright and colorful and was just barely starting to wilt and caramelize here and there. I took it off the heat and in a small bowl mixed up a minced clove of garlic, a couple splashes of fish sauce, a squirt of sirhacha, some fresh grated ginger, some more fresh grated ginger, a bit of honey and a splash of rice wine vinegar.
I heated that in the microwave for about 20 seconds and stirred it to combine, then dumped it on the veggies and mixed it all around, and topped the rice when it was all finished.
Paleo Pork-Fried 'Rice'
1 lb. ground pork
4 oz. mushrooms, sliced
1 shallot or 2 cloves of garlic
2 inch long piece of ginger
4 green onions, sliced
1T + 1T fish sauce
1T + 1T chili garlic sauce(sirhacha)
1 head of cauliflower
In a saute pan add the pork and break it up into pieces with your spatula. Let me school you real quick in extracting flavor from ground meat–let it cook until it’s brown. That means, don’t stop cooking it until you physically see a brown crust on it, just like if you were searing a steak or chicken.
While the pork is browning, chop the cauliflower head into chunks and throw into your food processor. Pulverize until it’s turned into crumbles, this shouldn’t take but about 2 minutes. Remove the cauliflower and reserve in a bowl. Since the bowl of the processor is already dirty, you might as well let it do some more work for you and pulverize the ginger and shallots.
Once the pork is brown, brown, brown add the mushrooms, 1/2 the green onions, 1 T fish sauce, 1T garlic chili sauce, and the shallots and ginger. Let it come together and simmer for about 5 minutes. Remove the mixture from the pan and put into your serving dish.
Add the cauliflower to the saute pan. What you’re trying to do is cook the cauliflower crumbles. Keep your eye on it and stir it around every minute or so. It should be finished in about 8 minutes. Taste it to make sure it’s soft and doesn’t have an over cauliflower-y taste. Add 2 more T of fish sauce and 1 more T of chili garlic sauce. Place the cauliflower into the serving bowl.
In a small bowl, crack 2 eggs and whisk together with a fork. Add the eggs to the saute pan and constantly stir so the eggs scramble into small pieces. They should finish cooking in about 2 minutes. Add the eggs to the serving dish.
Add the other 1/2 of the green onions, toss everything around to coat. Top with stir fried veggies and serve immediately.
Recipe source: Paleo Pork-Fried 'Rice' at Health-BentPin It