Sometimes, it’s REALLY hard to find good substitutes for our favorite pastas, rices, and other grain-related foods.

Since switching to Paleo, it has  been a journey to find great recipes to sub for some of my past favorite foods.

However, delicious recipes like this one, make it a whole lot easier!

Asian Cauliflower Fried Rice

(from NomNomPaleo.com)

Ingredients:

• 1 small head of cauliflower, separated in florets
• 3 slices of uncured bacon, cut into small dice
• 2 large eggs
• 1-inch knob of ginger, grated with a microplane
• 1 small onion, minced
• 4 ounces of sliced mushrooms
• 2 scallions, thinly sliced
• 2 tablespoons of chopped cilantro leaves
• 2 tablespoons of chopped basil
• 1 tablespoon of chopped mint
• 1-2 tablespoons of coconut aminos
• Kosher salt
• Freshly ground black pepper
• Splash of coconut vinegar (optional)
• Splash of Red Boat Fish Sauce (not optional)

Directions:

• Pulse cauliflower in a food processor until pieces are the size of rice
•  Chop the rest of the ingredients separately
• Toss the diced bacon into a large cast iron skillet over medium heat until crispy
• While the bacon is cooking, whisk 2 eggs in a small bowl with salt & pepper to taste
• When the bacon is done, remove into a separate plate
• Pour whisked eggs into the hot bacon grease and fry a thin egg omelet, then remove from pan and slice thin
• Turn skillet to medium-high heat and add chopped onions (along with a dash of salt and pepper)
• Once onion soften, add sliced mushrooms and stir-fry everything until the mushrooms are browned
• Add grated ginger and stir for another 30 seconds
• Add cauliflower, lower heat to low, COVER, and cook for 5 minutes
• Add coconut aminos, the herbs, and the sliced egg omelet  (You can also add a little coconut vinegar to add a tiny bit of tang to the dish and/or add some fish sauce)
• Before serving, toss in reserved crispy bacon