"Cauliflower Rice Stir-Fry with Corn and Ham Hocks is an inventive fusion dish that blends the low-carb goodness of cauliflower rice with the heartiness of traditional stir-fry elements"
Cauliflower Rice Stir-Fry with Corn and Ham Hocks
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Prep time: 15mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 head of cauliflower
- 2 cups corn kernels
- 2 smoked ham hocks
- 1 medium diced red bell pepper
- 3 cloves minced garlic
- 1 minced shallot
- 2 beaten eggs
- 3 chopped green onions
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ground black pepper
- salt, to taste
Method
Step 1
Use a food processor to pulse the cauliflower florets until they resemble rice grains. Set aside.
Step 2
In a large cast-iron skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the shredded ham hock meat and stir-fry until slightly crispy. Remove from the skillet and set aside.
Step 3
In the same skillet, add another tablespoon of oil. Add the red bell pepper, garlic, and shallot. Sauté until fragrant, about 1-2 minutes.
Step 4
Add the corn kernels to the skillet and stir-fry for another 2-3 minutes, until the corn starts to become golden.
Step 5
Push the corn mixture to the side of the skillet and add the cauliflower rice to the empty side. Sauté the cauliflower for about 3-4 minutes until it begins to brown slightly.
Step 6
Push the stir-fried ingredients to the sides of the pan, making a well in the middle. Pour the beaten eggs into the well you created. Allow the eggs to sit for a few seconds to begin setting, and then scramble them lightly with a spatula. Once the eggs are mostly cooked but still slightly runny, mix them into the rest of the stir-fry, allowing them to finish cooking and absorb some of the sauce flavors.
Step 7
Pour the soy sauce and sesame oil over the mixture and stir well to combine.
Step 8
Transfer the stir-fry to a serving dish. Garnish with chopped green onions.