Being half Filipino, fried rice was a common dish for me growing up. My mom typically would make it with whatever she happened to have on hand so it was different every time. I wanted to come up with a cauliflower fried rice recipe that embodies Filipino flavours (Filipino hot sausages known as Longanisa and lots of garlic), was low-carb, and had my own unique twist. This is the recipe I came up with.
I made it to bring to a friend's birthday party. Only one or two other people were on low-carb diets, but everyone said they loved it, some even more than real fried rice. The common theme was that people found the rice to be more infused with the seasoning than the usual fried rice they had eaten in the past. Always nice when people like my swap recipe over the real thing. :)
Longanisa Cauliflower Fried Rice Recipe
Directions:
- One 2-lb head cauliflower, leaves and main stem removed (*around 6 cups cauliflower rice)
- 10 drops liquid stevia
- 2 tablespoons tamari soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon Asian sesame oil
- 4 hot Longanisa sausage links, uncased (*If using standard western sausages, use only .)
3 tablespoons avocado oil - 4 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- ½ cup celery
- ½ cup red pepper
- ¼ cup white mushrooms (*Or any Asian mushroom, sliced)
- 2 large eggs, beaten
- Himalayan pink sea salt to taste
- 4 green onions, thinly sliced
- 2 teaspoons sesame seeds
Directions:
Roughly cut cauliflower into pieces and process in a high-powered blender or a food processor; it should resemble grains of rice. Whisk together liquid stevia, soy sauce, rice vinegar and sesame oil in a small bowl and set aside.
In a wok or large skillet, cook sausage meat through over medium heat and remove from pan. Add avocado oil to skillet and raise temperature to medium-high. Add garlic and stir fry until fragrant, but not browned, about 20-30 seconds. Add all the veggies except cauliflower rice and green onion, and stir fry until softened, 1-2 minutes. Add cauliflower rice to stir fry quickly and cook 1-2 minutes until to a soft, slightly crunchy texture is achieved.
Make a well in the cauliflower rice mixture in the centre of the wok, turn the heat down to medium and add the eggs. Stir gently and continuously until the eggs are fully cooked. Add sausage meat to the wok and stir everything together. Stir in the soy sauce mixture and crushed red pepper. Remove from heat and serve hot, topped with green onions and sesame seeds.
I wouldn’t call this a “traditional” Filipino recipe, not by a long shot, but it does have Filipino elements that I enjoy so this recipe does remind me of my family. Hopefully, you’ll be able to find the longanisa sausage in your area because it’s just so good!
Did you give this keto longanisa fried cauliflower rice recipe a try? If so, let me know how it went. Or if you share pics on Instagram, tag me so I can see your creation. :)
