I love fried rice and very often I make it with konjac or shirataki rice, Whenever I order take outs online, I will opt for the cauliflower rice option so that I still get to eat low carb. Then it struck me that I have not done a video on cauliflower fried rice. So here it is and I made it fun to have an option to wrap the cauli rice with eggs which is actually called Pattaya fried rice which originates from Thailand. Of course, if you are not a fan of cauliflower rice, you could make these with konjac or shirataki rice.

The recipe can be viewed and printed at this link;

[ Total Servings = 3 ]
Per Serving ;
Total Carb = 17.1 g
Dietary Fiber = 5.8 g
Net Carb = 11.3 g
Calories = 584
Total Fat = 45.6 g
Protein = 29.8 g g

Riced Cauliflower = 500 g / 7 1/3 cup
Bacon = 300 g / 1.3 cups (You can also use any meat of your choice)
Eggs = 6 large egg yolks or 3 large whole eggs (Note: If you are making the cauli fried rice wrapped with eggs, you can omit the eggs in the fried rice)
Bell Peppers (cubed) = 150 g / 1 cup
Garlic (Minced) = 6 cloves
Yellow Onion = 1 medium
Parsley or spring onions (chopped) = 1/4 cup
Tamari = 2 to 3 tbsp
Fish Sauce = 1 to 2 tbsp (optional)
Salt = 1 to 2 tsp
White Pepper = 1 tsp
Coconut oil = 60 ml / 1/4 cup
Sesame oil = 2 tsp (optional)

Eggs = 2 large
Water = 1 tbsp
Salt & Pepper = 1 to 2 pinches each

1. Wash and dry pat the cauliflower florets. Then cut into smaller pieces so that they can blend more evenly in the food processor. If using a hand grater, you can use the whole head to grate.
2. Place the cauliflower into a food processor and blend until the size of rice. Be careful not to blend until too fine. Set aside.
3. As cauliflower contains quite a lot of moisture, some people may find the fried rice to be on the wet side. But if you prefer a drier version of fried rice like me, just roast the cauliflower in the oven first as it helps to remove the excess moisture. Roasting also releases the natural sweetness of the cauliflower and gives it a nice smoky flavor. To roast the cauliflower, cut, clean and pat dry the cauliflower. Place them on a baking tray and drizzle with some cooking oil. Roast at 390F or 200C until slightly browned at the edges. Then place in a food processor to blend until the size of rice.
4. In a pan, heat up the coconut oil then add the bacon. Cook for a while over high heat then add the minced garlic and onions. Stir fry until fragrant then add the bell peppers and cook for awhile.
5. Add the riced cauliflower, seasonings and cook well. Then push the rice to the side of the pan and scramble the eggs. Once the eggs are dried, mix well with the rice. Adjust taste accordingly.
6. Add the chopped parsley and mix for a while.
7. Turn off the heat and drizzle with the sesame oil and mix well.
8. Plate it and garnish with more parsley or spring onions. Serve warm.

1. Mix all the ingredients together. Beat with a fork.
2. Heat up a non-stick pan and add a bit of cooking oil.
3. Pour the egg mixture into the pan, swirl the pan to spread evenly into a thinner layer and cook at medium heat. In the video, I used an 11 inch or 27.5 cm pan. If you have a bigger pan, you can make a bigger egg wrap with more rice.
4. Once the egg is set, turn off the heat.
5. Scoop some cauli rice onto the middle and fold the sides using a spatula.
6. To remove the wrap from the pan, just overturn a plate on it.
7. Make diagonal slits on the wrap, open the folds and drizzle with sriracha or tomato sauce.
8. Garnish with parsley or spring onions.
9. Serve warm.

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