|By Karen Barnaby |
Serves 4 as a main course, 8 as a side dish
This is a pan-Asian mix combining flavours and techniques from China, Thailand and Vietnam. Chinese like their fried rice to be white, Thais like the flavour of golden fried garlic and Vietnamese like to add a bit of black pepper.
You can use raw meat, shrimp or prawns. Just make sure itís in small pieces and thoroughly cooked before adding the eggs.
If youíre used to the darker version, add a splash of soy sauce - go easy or the rice may be too wet - and reduce the salt.
You can use this without the meat as a side dish. A friend just loves it with crumbled feta, olive oil and chopped tomato on top. The variations are endless: a bit of curry powder, some grated lemon rind to go with fish, some chili powderÖ
- 2 lbs. trimmed cauliflower
- 4 Tbsp. vegetable oil
- 4 cloves garlic, minced
- 3-4 cups diced, cooked meat
- 3 eggs
- 1 tsp. salt
- 2 green onions, thinly sliced
- 1/2 tsp. freshly ground black pepper
Grate the cauliflower using the medium sized holes of a grater. Grate the core too. With your hands squeeze out as much water as you can. This may not be necessary for some cauliflower as they vary in degree of wetness.
Over high heat, heat the oil (bacon fat can be used here too) in a wok or large heavy frying pan and add the garlic. Stir-fry until pale gold. Add the meat and fry until lightly browned. Break in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir and fry until itís tender-crisp, about 5-8 minutes. The length of time will depend on the cauliflower.
Stir in the green onion and pepper. Check the seasoning and serve.
Total Carbohydrates: 55
Total Carbohydrates Minus Fiber: 37.68
Carbohydrates per Serving (4): 13.75
Carbohydrates per Serving minus Fiber (4): 9.42
Carbohydrates per Serving (8): 6.87
Carbohydrates per Serving minus Fiber (8): 4.71