Keto Singapore Carrot Cake (Fried)

Ingredients

• 4 cups Cauliflower Rice
• 1 cup Radish (grated)
• 2 tbsp Tapioca Flour
• 1 tbsp Rice Flour
• 1/2 cup Water
• 3 cloves Garlic
• about 113 g Chinese Sausage (diced)
• 1 cup Bean Sprouts
• 2 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tsp Fish Sauce
• 2 tbsp Lard or Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 4 cups of cauliflower rice, 1 cup of radish (grated), 2 tablespoons of tapioca flour, and 1 tablespoon of rice flour. Add the 1/2 cup of water and mix everything together thoroughly until well combined.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Add the 2 tablespoons of lard or avocado oil and heat until shimmering, about 1-2 minutes.
3. 3Add the 3 cloves of garlic to the hot oil and stir-fry for about 30 seconds until fragrant.
4. 4Add the about 113 g of Chinese sausage (diced) to the skillet and stir-fry for 2-3 minutes until it is lightly browned.
5. 5Add the cauliflower rice mixture to the skillet. Cook, stirring and pressing down occasionally, for 8-10 minutes, or until the mixture forms a cake-like consistency and is heated through.
6. 6Add the 1 cup of bean sprouts, 2 tablespoons of soy sauce (Tamari for gluten-free), and 1 teaspoon of fish sauce to the skillet. Stir-fry for another 1-2 minutes until the bean sprouts are slightly tender and everything is well combined.
7. 7Serve the Keto Singapore Carrot Cake hot.

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