Pan Asian Fried Rice
Low Carb Recipe
This is a Pan Asian Fried Rice mix combining flavors and techniques from China, Thailand and Vietnam. Chinese like their fried rice to be white, Thais like the flavor of golden fried garlic and Vietnamese like to add a bit of black pepper. You can use raw meat, shrimp or prawns. Just make sure it's in small pieces and thoroughly cooked before adding the eggs.
2 pounds trimmed cauliflower
4 tablespoons vegetable oil
4 cloves garlic, minced
3-4 cups diced, cooked meat
2 green onions, thinly sliced
1/2 teaspoon freshly ground black pepper
Grate the cauliflower using the medium sized holes of a grater. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness.
Over high heat, heat the oil (bacon fat can be used here too) in a wok or large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly browned. Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry until tender-crisp, about 5 to 8 minutes. The length of time will depend on the cauliflower.
Stir in the green onion and pepper. Check the seasoning and serve.
Delish with crumbled feta, olive oil and chopped tomato on top. The variations are endless: a bit of curry powder, some grated lemon rind to go with fish, some chili powder...
Recipe makes 8 servings
Did you know?
Scientists in Sri Lanka have figured out that cooking rice with oil, ten cooling it, may slash calories by up to half. The cooling process, along with fat from the oil, boosts rice's resistant starch, an indigestible carb.
Try it at home: Add 1 teaspoon healthy oil to the cooking water for every 1/2-cup uncooked rice. Cook, chill overnight, and you have rice that tastes just like rice but has fewer storable calories!