Note
- Cook rice a day in advance, refrigerate overnight
INGREDIENTS
- Eggs (8)
- Salt (1/2 tsp)
- Scallions (8, white parts minced, green parts thinly sliced)
- Bacon (4 slices)
- Riced Cauliflower (2 cups, raw or frozen)
- Leftover, Cooked Brown Rice (2 cups)
- Soy Sauce (3 tbsp)
- Sriracha (2 tsp)
- Toasted Sesame Oil (1 tsp)
Equipment
- Large non-stick skillet
DIRECTIONS
- In a medium bowl, whisk the eggs and season with the salt.
- In a large nonstick skillet over high, coat with spray, add the eggs, and quickly scramble for 1-2 min. When the eggs are cooked through, set them aside.
- Add bacon and cook until browned, 4-5 min, then use a slotted spoon to to transfer the bacon onto a paper towel.
- Leave 1 teaspoon of bacon fat in the pan, then add the scallion whites and cook for 30-60 seconds.
- Add riced cauliflower and cook until soft, about 5 minutes.
- Add the rice and soy sauce and cook for 2-3 min., stirring frequently, until heated through.
- Return the egg and bacon to the pan and toss with the sesame oil, Sriracha, and scallion greens.
