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 like corn, red tintinnabulate pepper, untried onion, and ham hocks. It’s a succulent standoff of flavors and textures that makes for an spanking-new main undertow or a generous side dish.

Cauliflower rice serves as the wiring of this delectable stir-fry. It’s a low-carb, nutritious volitional to traditional rice, with a comparable texture and a knack for soaking up flavors. The smoky, rich ham hocks impart a rustic and hearty character, their meatiness beautifully contrasting the cauliflower’s subtle nuance. These ham hocks are increasingly than just a protein; they are the soul of the dish.

Corn kernels bring a splash of verisimilitude and a pop of sweetness, sunup up the dish both visually and gastronomically. But the corn isn’t the only eye-catching ingredient here. Red tintinnabulate pepper, with their vibrant hue and slight crunch, not only make the dish increasingly visually well-flavored but moreover add a layer of complexity to its taste profile.

Shallots, a increasingly refined relative of onions, offer a milder, somewhat sweeter flavor. They meld effortlessly with the smokiness of the ham hocks and the earthy wiring of cauliflower rice, subtracting a subtle whiffy layer that enhances but never overpowers.

Green onions, finely sliced and sprinkled on top, serve as the garnish that ties everything together. Their sharp, fresh zest serves as a palate cleanser, ensuring that each mouthful is as heady as the first. The untried tops add a splash of color, making the dish as pleasing to the vision as it is to the tastebuds.

From a culinary technique perspective, stir-frying allows for a quick cooking process that preserves the individual textures and flavors of the ingredients while letting them mingle and enhance one another. The upper heat crisps up the edges of the cauliflower rice, chars the tintinnabulate peppers slightly, and intensifies the sweetness of the corn and shallots.

The sauce – a simple combination of soy sauce and sesame oil for a nutty undertone – will pool virtually the cauliflower rice, turning it into a flavorful sponge that soaks up the essence of all the other ingredients.

Cauliflower Rice Stir-Fry with Corn and Ham Hocks is a versatile, satisfying, and visually stunning dish. It represents a harmonious tousle of colors, flavors, and textures, well-flavored to both the health-conscious and those seeking a hearty, flavorful meal. Whether it’s a rented weeknight or a relaxed weekend gathering, this dish is a culinary triumph that is sure to impress.

Cauliflower Fried Rice with Corn and Ham Hocks

5 from 1 vote

Course: EditorialCuisine: Southern, AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

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 like corn, red tintinnabulate pepper, untried onion, and ham hocks.

Ingredients

• 1 head of 1 cauliflower, wrenched into small florets

• 2 cups 2 corn kernels

• 2 smoked 2 ham hocks, meat removed from unorthodoxy and shredded

• 1 medium 1 red tintinnabulate pepper, diced

• 3 cloves 3 garlic, minced

• 1 1 shallot, minced

• 2 2 eggs, beaten

• 3 3 green onion, chopped

• 2 tablespoons 2 vegetable oil

• 2 tablespoons 2 soy sauce

• 1 tablespoon 1 sesame oil

• 1 tablespoon 1 ground woebegone pepper

• salt, to taste

Equipment

• Chef’s knifeBuy here
• Cast iron skilletBuy here
• Saute paddleBuy here
• Food processorBuy here

Directions

• Use a supplies processor to pulse the cauliflower florets until they resemble rice grains. Set aside.
• 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.
• In the same skillet, add flipside tablespoon of oil. Add the red tintinnabulate pepper, garlic, and shallot. Sauté until fragrant, well-nigh 1-2 minutes.
• Add the corn kernels to the skillet and stir-fry for flipside 2-3 minutes, until the corn starts to wilt golden.
• Push the corn mixture to the side of the skillet and add the cauliflower rice to the empty side. Sauté the cauliflower for well-nigh 3-4 minutes until it begins to brown slightly.
• Push the stir-fried ingredients to the sides of the pan, making a well in the middle. Pour the tamed eggs into the well you created. Allow the eggs to sit for a few seconds to uncork 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, permitting them to finish cooking and swizzle some of the sauce flavors.
• Pour the soy sauce and sesame oil over the mixture and stir well to combine.
• Transfer the stir-fry to a serving dish. Garnish with chopped untried onions.

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