Ingredients

The following ingredients have 4 Servings
  • ½ lb /250g speck or bacon (cut in small chunks)
  • 1 large grated cauliflower (about 7 cups)
  • 3 eggs
  • 1 onion
  • 4 garlic cloves
  • knob of ginger (finely diced)
  • 1 carrot (diced)
  • ½ cup frozen peas
  • 1 can baby corn (in bite-sized pieces)
  • 1 red pepper (diced)
  • 3 tablespoons Sweet Soy Sauce (Kecap Manis)
  • 1 teaspoon Sesame Oil
  • 3 tablespoons Soy Sauce
  • 2 green onions

Instruction

  • Cut the cauliflower into pieces, removing the inner core. Grate using a grater, or using a food processor pulse until it resembles small rice pieces. I got about 7-8 cups of cauliflower rice.
  • In a frying pan, lightly scramble the eggs and fry them into a thin round omelette. Allow to cool and slice into thin ribbons. Set aside.
  • In a large skillet, fry the chunky bacon pieces until the fat renders and it starts to crisp up. Add the onions, ginger and garlic and fry until they are caramelized.
  • Mix in the diced carrot and frozen peas and sauté until tender, about 4 minutes. Add the cauliflower rice, sesame oil, red pepper, baby corn and stir until combined. Cook for about 7 minutes.
  • Mix in the egg ribbons, green onions, soy sauce and Kecap Manis (Sweet Soy Sauce). Serve immediately.