I’m half-Chinese, if you cut me I bleed white rice! I have yet to find a perfect keto substitute for rice, and if you are game for fried rice, this Spam fried cauliflower rice fits the bill. It’s the perfect combination of savory and satisfying, and sticks to the ribs a nice long time. It’s also incredibly flexible, you can use up items from another meal or add in an item you are craving. If you’ve never been to Hawaii, you might shudder at the thought of Spam and can substitute ham, bacon or tempeh.
Spam Fried Cauliflower Rice
- 1 can Spam
- 1/2 head Cauliflower grated
- ¼ white onion
- 2 stalks celery
- 1 tbsp Duck fat
- 1 tbsp Avocado oil
- 3 each eggs
- 10 sprigs cilantro
- 2 tbsp Soy sauce adjust to taste
- 3 tbsp Sesame oil
- 1 tsp Chili oil adjust to taste
- 1 squirt Sriracha as a topping
- 1 tbsp Sesame seeds optional
- Cut spam into half, half again, and half again, then cross cut to make cubes. Finely dice onions and celery to desired size bite.
- In 12” high-sided skillet, spread spam evenly on medium heat.
- While waiting for it to brown, core cauliflower and grate using Cuisinart grating disc.
- Stir once to flip spam onto other side, and use that time to dice onion and celery into small pieces.
- Toss cauliflower, onions, and celery into pan, mix until combined. Add a duck fat puck and some avocado oil to lightly coat “rice.”
- Make a hole in middle of the mixture and crack in 2–3 eggs, stirring to scramble.
- Mix whole dish together, adding in soy sauce, sesame oil, and chili oil to taste. Serve with drizzle of sriracha, chopped cilantro, and sesame seeds.
- At the end, taste it. If it needs more salt, add more soy sauce. If it tastes kinda flat, add more sesame oil. The component I add the most is usually more sesame oil, as it adds a nice rich flavor.
- Try to get all components added before the cauliflower gets smooshy.
Adding cilantro (or fresh basil or mint if you don’t like cilantro) is important because herbs are nutrient dense and add interest.
- Adding sesame seeds is optional. I just like them because they go with the dish and are an added source of good fats.