Some people make pasta carbonara when they’re too tired to cook. I prefer the bacon-and-egg combo with a zip of garlic, ginger, and scallions, so I make fried rice. Using cauliflower rice makes the dish healthy-ish and low-carb, if you’re into that kind of thing. To help this dish come together even faster, use 1 1/2 pounds of premade cauliflower rice instead of making your own.
Reprinted with permission from Short Stack Editions Vol. 31: Cauliflower, by Kristin Donnelly (shortstackeditions.com).
medium cauliflower (about 2 pounds), cored and cut into large florets
strips bacon, thinly sliced crosswise
garlic cloves, thinly sliced
1-inch knob fresh ginger, peeled and sliced into matchsticks
scallions, thinly sliced
1 1/2 tablespoons
low-sodium soy sauce
eggs, lightly beaten
In a food processor, pulse the cauliflower until it resembles rice. (You may need to do this in batches depending on the size of your food processor bowl.) Alternatively, you can coarsely grate the cauliflower using a box grater over a large bowl.
In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until the fat renders, about 8 minutes.
Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the garlic, ginger, and most of the scallions to the skillet and cook until fragrant, about 2 minutes. Add the cauliflower rice, soy sauce, and 2 tablespoons of water and cook, stirring frequently, until the cauliflower is nearly tender and the liquid has evaporated, about 3 minutes.
Make a well in the center of the pan. Add the oil and, when it’s hot, add the eggs. Cook until the eggs are setting on the bottom and around the edges, then stir, breaking the eggs up into pieces into the fried rice. Cook until the eggs are completely set. Return the bacon to the rice, garnish with the remaining scallions, and serve.