Cauliflower Fried Rice with Corn and Ham Hocks

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 bell pepper, green onion, and ham hocks. It’s a delicious collision of flavors and textures that makes for an excellent main course or a generous side dish.

Cauliflower rice serves as the base of this delectable stir-fry. It’s a low-carb, nutritious alternative 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 more than just a protein; they are the soul of the dish.

Corn kernels bring a splash of color and a pop of sweetness, brightening up the dish both visually and gastronomically. But the corn isn’t the only eye-catching ingredient here. Red bell pepper, with their vibrant hue and slight crunch, not only make the dish more visually appealing but also add a layer of complexity to its taste profile.

Shallots, a more refined relative of onions, offer a milder, somewhat sweeter flavor. They meld effortlessly with the smokiness of the ham hocks and the earthy base of cauliflower rice, adding a subtle aromatic 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 bite serves as a palate cleanser, ensuring that each mouthful is as exciting as the first. The green tops add a splash of color, making the dish as pleasing to the eyes 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 high heat crisps up the edges of the cauliflower rice, chars the bell 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 around 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 blend of colors, flavors, and textures, appealing to both the health-conscious and those seeking a hearty, flavorful meal. Whether it’s a busy 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 bell pepper, green onion, and ham hocks.

Ingredients

• 1 head of 1 cauliflower, broken into small florets

• 2 cups 2 corn kernels

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

• 1 medium 1 red bell 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 black pepper

• salt, to taste

Equipment

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

Directions

• Use a food 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 another tablespoon of oil. Add the red bell pepper, garlic, and shallot. Sauté until fragrant, about 1-2 minutes.
• Add the corn kernels to the skillet and stir-fry for another 2-3 minutes, until the corn starts to become golden.
• 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.
• 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.
• 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 green onions.