Cauliflower Fried "Rice" with Leftover Ham
"Transform your holiday ham leftovers into a delightful dish with Cauliflower Fried 'Rice.' By substituting traditional rice with riced cauliflower, this recipe keeps it low-carb while delivering fantastic flavor. It's a tasty and innovative way to enjoy those holiday leftovers!"
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Ingredients
- 10 ounces leftover ham
- cooking spray
- 1/2 small onion
- 1/2 cup frozen peas and carrots
- 2 garlic cloves
- 5 scallions
- 3 tbsp soy sauce
- 1 medium head
- 1 tbsp sesame oil
- 2 large eggs
Instructions
- 1
Start by cutting out the core from the cauliflower, then chop it into rough florets. Next, in your food processor, pulse about a quarter of the florets at a time until they resemble rice or couscous in texture—be careful not to over-process, as this could make them mushy. Set this aside and continue with the remaining cauliflower.
- 2
Place a large sauté pan or a nonstick wok over medium heat and lightly coat it with cooking spray. Introduce the ham to the pan and sauté it until it develops a slightly browned and crispy edge, which should take about 3 to 4 minutes. Once done, remove it from the pan and set it aside.
- 3
Apply another light spray of oil in the pan, then add the eggs. Cook them, stirring occasionally, until they are fully set; then transfer them to the side.
- 4
Pour in the sesame oil and add the onions, scallion whites, peas, carrots, and garlic. Sauté this mixture for about 3 to 4 minutes, or until the vegetables soften. Increase the heat to high.
- 5
Introduce the processed cauliflower into the hot sauté pan, stirring well and cooking for approximately 5 to 6 minutes. Keep stirring frequently until the cauliflower is slightly crispy on the outside yet tender within. Incorporate the soy sauce, followed by the cooked egg and ham; let this cook for another minute before removing it from the heat. Finally, mix in the scallion greens.