Sautéed Cauliflower Rice with Egg and Beef Bacon (Low-Carb)
🧂 Ingredients
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- 500 grams cauliflower
- 3 large chicken eggs
- 100 grams, cut into small cubes smoked beef
- 3 cloves, finely minced garlic
- 1/2 piece, chopped onion
- 2 stalks, thinly sliced scallions
- 2 tbsp olive oil or butter
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp powdered broth seasoning (optional)
- 1 tbsp low-sodium soy sauce
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👩🍳 Instructions
- 1 Wash the cauliflower thoroughly, cut into small pieces, then pulse in a food processor or grate coarsely until the texture resembles rice grains. Set aside.
- 2 Beat the eggs with a little salt and set aside.
- 3 Heat 1 tbsp of olive oil or butter in a non-stick skillet over medium heat. Pour in the beaten eggs and scramble until cooked but not too dry. Remove and set aside.
- 4 In the same skillet, add the remaining oil and sauté the garlic and onion until fragrant and softened.
- 5 Add the smoked beef and sauté briefly until slightly browned and fragrant.
- 6 Add the cauliflower rice and mix well with the seasonings. Sauté over medium-high heat for 4-5 minutes, stirring constantly so it doesn't burn and the moisture evaporates.
- 7 Add the salt, black pepper, powdered broth seasoning, and soy sauce. Mix well and adjust the taste as needed.
- 8 Add the scrambled eggs back in and mix well with the cauliflower rice.
- 9 Finally, sprinkle with scallions, stir briefly, then turn off the heat. Serve while warm.
💡 Tips
• Don't grate the cauliflower too finely into a mushy paste — keep it coarse, resembling rice grains, so the texture stays nice when sautéed.
• Squeeze the grated cauliflower gently with a clean cloth to remove excess moisture before cooking, so the result isn't soggy.
• You can substitute the smoked beef with shredded chicken breast or chopped shrimp depending on your preference and what's in the fridge.
• Store any leftover raw cauliflower rice (already grated) in the fridge for up to 2 days in an airtight container for your next cooking session.
📊 Nutrition Facts / serving
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