1/2 of a large head of cauliflower, steamed & mashed or riced
1/2 pound of pork (I have used cubed pieces of ham)
1 tsp coconut oil
1 tsp hot chili pepper powder of choice
2 cloves of garlic, minced
2 cups of cole slaw mix or shredded cabbage.
1 handful of bean sprouts.
1 bunch of scallions / green onions.
1 small white onion, diced.
2 to 4 tbsp of soy sauce
2 tbsp of fish sauce (I have also subbed out for a sweet chili sauce)
1 tbsp hot chili paste (optional; such as Sriracha)
2 to 4 tbsp of water
2 eggs
- Steam the cauliflower to soften it (or place in a covered bowl with water to steam) Use a food processor or cheese grater to rice your cauliflower or use a potato masher or a fork to mash after the cauliflower
- Turn your large pot or dutch oven to medium heat
- Add your coconut oil, pork, chili powder, and garlic
- Stir well, and cook your pork until browned and mostly cooked but not fully cooked (if using ham it just needs to be heated in the pot)
- Add your soy sauce and fish sauce
- Add your cauliflower, cabbage, scallions, onion, and bean sprouts
- Stir well and make sure everything is well mixed, let cook for a couple minutes.
- Add 2 to 4 tbsp of water to the pot, and stir well again. Lower head to medium low, cover and cook for up to 10 minutes, stirring occasionally, until cabbage and cauliflower are soft.
- If you want to add chili paste do it now and stir well.
- Turn your heat up to high and stir well until all excess liquid has cooked off.
- Crack 2 eggs into your pot, stir fast like mad as you remove the pot from the heat.
- Stir well until the eggs are totally worked into your “rice” and then you are done.
- Garnish with chopped scallions and raw bean sprouts. Enjoy!