Cauliflower fried "Rice"

Rice is one of my very favorite things ever.  And it's...not great--to say the least for your glucose levels (or for a low-carb diet). It's one of the things that I miss the most since starting this journey.

Let me be clear, this isn't going to fool anybody into thinking it's real fried rice.  But it's really not bad!  Definitely give it a chance & see if you think it's worth working into your regular rotation.

I took the picture before adding the spice... Just pretend there's some sriracha on top!

Notes:

The flavor is pretty good, the texture is...close --question?

It's still possible to eat with chopsticks, but it could maybe be a bit more challenging to a novice chopstick user, since the "grains" of cauliflower rice don't stick together quite like real rice does.

The most recent time I made this I cooked it for a bit longer to drive off the excess water that came from the frozen cauliflower.  That improved the final product quite a bit over the first few times that I've attempted this dish.

It's supposed to be made with green onions..  With the white part chopped up in the rice during cooking, and the greens sliced as a garnish.  I didn't have green onions today, so I just subbed in some minced yellow onion, and didn't garnish it.  Besides, there's plenty of color in the mixed vegetables.

Next time I'm trying to add chili crisp into the recipe..  there's no way that wouldn't be good!

Ingredients:

• 1 bag frozen cauliflower rice.  (or it would work fine with fresh cauliflower, just grate it up on a box grater)
• Frozen mixed vegetables.  I probably used 1/4 of the bag, around 6 oz.
• Diced ham, I'd guess I used 3/4 of a cup.  I didn't measure.
• 4 cloves garlic, minced
• 1 bunch green onion (see note above about onion)
• 2 whole eggs, beaten well
• 1 Tbsp oyster sauce
• 1.5 Tbsp soy sauce
• Drizzle of toasted sesame oil
• 1/2 tsp. MSG Fuiyoh! (Optional)
• (I have no doubt Uncle Roger would be seriously disappointed in this recipe for using fake rice, and probably for other reasons too...but we do what we must.)
• Finely diced spicy chiles...  I didn't have any on hand today, but if I did, you know me...  add all the spice.
• Avocado or peanut or whatever other oil, just a bit to put a film on the bottom of the pan.

Directions:

• Heat pan and add/spray oil to pan.
• Sauté/stir-fry the fresh vegetables... onion, garlic, and chiles if you're using them for just a bit, no need to get a lot of color on them.
• Add the frozen vegetables:  Cauliflower rice and mixed vegetables, stir-fry for a few minutes until the cauliflower and carrots start to soften.
• Add the oyster sauce, soy sauce, sesame oil, and MSG, mix well, and continue to cook until any liquid in the pan has mostly evaporated.

Photo was taken before sauce was added...sorry

• Push the rice to the side of the pan, add another film of oil, and scramble the eggs.

The color on the "rice" is from the sauce, not from cooking.  I think if you cooked it to the point where it actually took on some browning it would be way too done.

• Mix everything well, breaking the eggs up more, until it looks something like this:
• You could break up the eggs more if you want, but I kind of like them like this on the bigger side.

• Serve with sriracha or hot condiment of your choice.  If you want to make it look fancy, pack it into a small bowl and invert onto a plate.

I'm not posting a CGM graph today...  there was...other food with dinner that skewed it.