Montreal-style Keto Sinangag (Filipino Fried Cauliflower Rice)
Probably my favourite way to use up cauliflower rice is to fry up a quick sinangag, aka Filipino fried "rice"!
Although the recipe is usually made with ham, this version uses Montreal smoked meat (Schwartz's, no less) and is quite simply KILLER!
Ingredients
1 ½ cups cauliflower rice
1/2 cup Montreal smoked meat (or pastrami, ham, etc.)
2 large eggs
1 Tbsp coconut oil
2 tsp soy sauce
1/2 tsp kosher salt
1 garlic clove, minced
1 green onion, diced
Yields: 2 servings
Per serving: 4 net carb*
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
* Net carbs may vary based on brand used
Directions
In a large pan over medium high heat, melt the coconut oil in a medium pan.
Once the oil is melted, add garlic and sautee for 1 min. Add the smoked meat, and sautee another 2-3 min, until the garlic is slightly golden.
Note: You can use ham for a more traditional take on the dish, or opt for another smoked or cured meat, such as pastrami.
Add the cauliflower, soy sauce and kosher salt to the pan, and stir until well combined. Sautee another 2-3 min, stirring occasionally.
Crack the eggs and pour them over cauliflower rice, then mix the sinangag thoroughly. Allow the eggs to coat the other ingredients and cook, about 3 min, stirring occasionally.
Serve, garnished with 1 sliced green onion.
Montreal-style Keto Sinangag (Filipino Fried Cauliflower Rice)
Ingredients
- 1 ½ cups cauliflower rice
- 1/2 cup Montreal smoked meat (or pastrami, ham, etc.)
- 2 large eggs
- 1 Tbsp coconut oil
- 2 tsp soy sauce
- 1/2 tsp kosher salt
- 1 garlic clove, minced
- 1 green onion, diced
Instructions
- In a large pan over medium high heat, melt the coconut oil in a medium pan.
- Once the oil is melted, add garlic and sautee for 1 min. Add the smoked meat, and sautee another 2-3 min, until the garlic is slightly golden.
- Note: You can use ham for a more traditional take on the dish, or opt for another smoked or cured meat, such as pastrami.
- Add the cauliflower, soy sauce and kosher salt to the pan, and stir until well combined. Sautee another 2-3 min, stirring occasionally.
- Crack the eggs and pour them over cauliflower rice, then mix the sinangag thoroughly. Allow the eggs to coat the other ingredients and cook, about 3 min, stirring occasionally.
- Serve, garnished with 1 sliced green onion.
Net carbs
4