One thing I realised over my treat weekend is that I miss how easy a high carb diet is. I mean, how many things are simpler or quicker than making a sandwich, popping a frozen pizza in the oven or pouring a bowl of cereal? The ease of a carb-saturated diet is one of the few things that makes it appealing. However, as most are aware, just because something is readily available and abundant doesn’t mean it’s a good option.
I’m a convert to a high fat low carb diet. I like how in control I feel when I’m on it. I also am enjoying the resulting weight loss. That being said, it could be incredibly easy to slip back into a high carb lifestyle if I’m not careful to include some quick, easy and inexpensive meals in my weekly menu. The pork and egg fried cauliflower rice is one such meal. I usually prepare the whole thing from start to finish in 23-30 minutes.
This recipe has become a mainstay in my diet and I make it at least once a week. It’s easy to add variety to by using whatever left-over meat scraps you have on hand as well as changing the vegetables you add.
- 1 Head of cauliflower
- Vegetables such as mushrooms and a bell pepper
- 6 eggs
- Leftover pork, bacon or other meat scraps
- Butter for frying
- 2 Tbsp crushed or grated ginger
- 2 Tbsp crushed garlic
- 1/4 tsp Pepper
- 1/4 Cup soy sauce
- Pepper flakes to taste or you can use chilli oil
- Wash your cauliflower and turn into cauliflower rice.
- Place frying pan over medium heat and melt a few tablespoons of butter. Once the butter is melted, add the cauliflower rice and start to fry.
- While the cauliflower rice is cooking, chop your vegetables and add to the rice.
Add the garlic, ginger, pepper flakes and soy sauce and more butter if needed.
- As the cauliflower rice is getting close to being done, add the meat scraps.
- In a separate bowl, crack the eggs and beat them together.
- Pour eggs over the top of the rice and thoroughly mixed.
- Cook rice until the eggs are fully cooked, stirring every so often to prevent the rice from burning.
- Serve with a dollop of sour cream or drizzle of chilli oil.
This recipe is shared on: