Fried Cauliflower Rice with Crispy Prosciutto
and eggs
With crispy prosciutto and scrambled eggs, this is a fun twist on classic fried rice, made paleo-friendly with cauliflower. It cooks fast and is packed with umami flavor making it something that we love serving it any time of day - breakfast, lunch or dinner.
Ingredients
- Cauliflower, small - 1 head, florets chopped
- Butter - 1 1/2 Tbsp
- Prosciutto, thinly sliced - 4 slices, chopped
- Carrots - 8 oz, chopped
- Garlic - 2 cloves, chopped
- Green onions - 2 stalks, chopped
- Peas, frozen or canned - 1 cup
- Eggs - 4
- Bragg's / coconut aminos - 1 Tbsp
- Fish sauce - 1 tsp
- Vinegar, rice - 1 tsp
- Lemon juice - 1 tsp
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
Nutrition Facts
Prep
- 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.
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Make
- 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!
Nutrition Facts
Reviews
Ratings
38 reviews
My husband and I have a favorite go-to fried rice recipe. Since the reviews were mixed, I basically combined that with this one, which means I took alot of liberties. I would recommend using a wok on this one...definitely helps with the egg cooking part. My Changes: I used smoked sausage instead of prosciutto and used shredded carrots (they were already on hand). I added garlic and onions and doubled the sauce. Unfortunately I had run out of rice vinegar and miso, so I only used fish sauce and soy sauce. Overall I think it was an improvement on our original recipe! I will do it this way from now on :)
0 HelpfulUsed Tamari rather than miso and bacon rather than prosciutto. It was tasty. We questioned whether it was filling enough.
0 Helpful