Using cauliflower to cook as ‘rice’ is a popular way of eating in the low carb community. I think this is a brilliant idea to replace the regular starchy rice.
There are so many ways to cook a cauliflower fried rice to individual preference. When I’m planning to serve it with a flavourful dish like the New Orleans BBQ shrimps, I prefer the cauli rice to be simple and basic; simply stir fry the chopped cauliflower with bacon grease, shallot, garlic, salt and white pepper.
Rinse half a head of a medium size cauliflower, cut it into slices and than chop it into small pieces.
Continue to chop it further until the size you desire. Some prefers it coarsely chopped, I prefer it to be more finely chopped.
Together with some chopped shallot and garlic, as much as you like, really. I use about 4 tablespoons of chopped shallot and 2 tablespoons of chopped garlic for half a medium size cauliflower. That’s all the ingredients you need to prepare.
Heat up a skillet or a wok with 6 tablespoons of bacon grease over medium heat. Add the shallot and stir fry for a minute, add garlic and cauli rice, and stir to mix them together making sure the bacon grease coats all over the cauli rice. Keep stirring until the cauli rice is soften with a light crunch. Sprinkle with salt and white pepper. Stir to mix well.
Take a taste to decide adding more salt or pepper. When the cauli rice is cook to the texture you desire, set aside to keep warm until serving time.
Starting with this basic concept, you can cook the Oriental fried rice (Chow Fan) by adding chopped eggs and shrimp (featured in my ebook), or a Malaysian coconut rice (Nasi Lemak) by using coconut oil to fry it, and add a little coconut cream. You can also cook a Malay fried rice (Nasi Goreng) by using ghee to fry it and adding the right spices, or Indian spiced rice (Nasi Brani). I will try to explore this options with you as we go along.
For now, enjoy this garlic fried cauli rice!
- Half a head of a medium size cauliflower, chopped finely
- 6 tablespoons bacon grease or lard
- 4 tablespoons shallot, chopped
- 2 tablespoons garlic, chopped
- ½ teaspoon salt
- ½ teaspoon white pepper.
- Heat up a skillet or a wok with bacon grease over medium heat.
- Add the shallot and stir fry for a minute, add garlic and cauli rice, and stir to mix them together making sure the bacon grease coats all over the cauli rice.
- Keep stirring until the cauli rice is soften with a light crunch. Sprinkle with salt and white pepper. Stir to mix well.
- Take a taste to decide adding more salt or pepper. When the cauli rice is cook to the texture you desire, set aside to keep warm until serving time.
Each serving contains 6.6 g total carbs, 4.8 g net carbs, 2 g protein and 19.5 g fat.
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Do you mean the free download on my website? Once you click submit it will appear on your browser window, and you can save as a PDF copy. If you missed it, try to re-submit your name and email again. Thanks.
Thanks Kelly… first time tried and I loooooved it ! Will definitely make nasi lemak and briyani next time.
Thanks it’s simple n tasty. Do share more recipes
Hi Ranjini, thank you for your encouragement!
A quick way to chop cauliflower: place cauliflower chopped in small florets with water in blender, pulse to chop for “rice”, drain water in colander. Continue with recipe to cook cauliflower rice.
I hv tried the recipe, but replacing bacon grease with butter. It’s indeed yummy!
Thanks for the feedback Carol!
Looks wonderful Kelly! Thank you for sharing.
Thanks Scott!