About
This quick and easy breakfast rice is pan fried with egg and pancetta, with a hint of salty parmesan cheese.
This is a great savory breakfast option for weekdays or lazy weekend brunches.
Ingredients
- 3 ounce pancetta by daniele
- 2 cup cauliflower rice
- 2 tablespoon shaved grana padano parmesan by trader joe's
- 1 large raw egg
- 1 tablespoon, chopped shallot
- ½ tablespoon olive oil
- ÂĽ teaspoon salt, sea salt
- â…› teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium heat. Finely dice the shallot and add to the skillet along with the pancetta, cooking until the pancetta is browned all over.
- Add the cauliflower rice and stir well to combine. Cook for a few minutes to soften the rice.
- Beat the egg in a small bowl. Make a well in the center of the rice and add the beaten egg, let it settle for a moment then use a wooden spoon to scramble it into the rice. Season to taste and continue to scramble the mixture together until the egg and pancetta are both cooked through.
- Scatter with the parmesan shavings and stir them into the rice to serve.
Nutrition Facts
- Servings: 2
- Calories: 272.9kcal/1142.0kJ (per serving)
- Fat: 21.8g (per serving)
- Carbs: 6.3g (per serving)
- Protein: 13.6g (per serving)
