Fried Cauliflower Rice with Crispy Prosciutto

and eggs

Cauliflower rice - (Skip if cauliflower rice was made ahead on Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)

Prosciutto / Carrots / Garlic - Prep as directed and store separately. (Can be done up to 4 days ahead)

Green onions - Chop green onions. (Can be done up to 2 days ahead)

Peas - If using frozen peas, defrost. If using canned peas, drain and rinse. 

Eggs - Whisk eggs. 

Heat a wok over medium-high heat. Add chopped prosciutto and saute until prosciutto is crisp. Transfer to a paper-towel lined plate. 

If prosciutto released oil while cooking, pour out all but ~1 Tbsp / 15 mL (for 4 servings, adjust if customizing) from the wok. If the wok is dry, add the same amount of cooking oil. 

Add carrots to wok and saute until carrots are golden brown and tender, 3 to 5 minutes (note: if you have a lid that will cover the wok, place the lid on top to speed cooking).

While carrots are cooking, combine aminos, fish sauce and vinegar and set aside.

Return to carrots and add garlic. Saute for 1 minute. Add cauliflower rice and aminos sauce mixture and stir to combine. Let cauliflower rice sit, without stirring, for a minute to let it brown slightly on the bottom of the pan. Move rice to the sides of the wok and pour eggs into the 'donut' hole in the center. Scramble eggs until cooked through. 

Stir in prosciutto, peas and lemon juice. 

Divide cauliflower rice between serving bowls and top each portion with green onions. Season with some extra aminos and hot sauce, if you'd like. Enjoy!