| Ingredient |
Amount |
Calories |
| Carrots, raw |
186g |
76kcal |
| Cauliflower |
265g |
66kcal |
| Cashew |
31g |
171kcal |
| Egg raw whole |
100g |
143kcal |
| Ginger root |
6.06g |
5kcal |
| Garlic |
9g |
13kcal |
| Bacon, pre-sliced, reduced/low sodium, unprepared |
64g |
260kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
60g |
19kcal |
| Corn, sweet, white, canned, whole kernel, drained solids |
164g |
110kcal |
| Soy Sauce made from soy and wheat (Shoyu) |
49.8g |
26kcal |
| Peas, green, frozen, unprepared |
185g |
142kcal |
Recipe Instructions:
INGREDIENTS
1 medium head cauliflower (or 5 to 6 cups riced cauliflower)
8 ounces thick-cut bacon (about 8 slices, optional)
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
1 cup fresh or frozen corn kernels
1/2 cup fresh or frozen peas
4 medium scallions, thinly sliced
1/4 cup chopped cashews, almonds, or other nuts (optional)
2 to 3 tablespoons soy sauce, or 1 to 2 tablespoons tamari
INSTRUCTIONS
Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."→ For step-by-step instructions, see How To Make Cauliflower Rice or Couscous.
Place the bacon in a 12-inch skillet over medium heat and cook until crisped and browned. Using tongs, transfer to a plate lined with a paper towel to drain. Once cooled, coarsely chop and set aside. Drain off all but a teaspoon of bacon grease (or use 1 teaspoon vegetable oil), reserving the remaining grease.
Place the pan back over medium-high heat. Place the eggs in a small bowl, whisk to break up, then pour into the pan. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and coarsely chop; set aside.
Wipe the skillet clean with paper towels and add 1 tablespoon reserved bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the carrots and sauté until crisp-tender, about 2 minutes. Add the corn, peas, and cauliflower "rice," and stir to thoroughly combine.
Reduce the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the reserved bacon and eggs, scallions, nuts if using, and 2 tablespoons soy sauce or 1 tablespoon tamari. Taste and add more soy sauce or tamari to taste. Serve immediately.
