Name: Cauliflower Fried Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 tablespoon avocado or vegetable oil (divided); 3 large eggs (beaten); 1 small yellow onion (diced); 3 clove garlic cloves (minced); 1 teaspoon fresh ginger (grated); 1 cup frozen peas and carrots; 5 cup riced cauliflower (about 24 oz, fresh or frozen); 3 tablespoon low-sodium soy sauce (or tamari); 1 teaspoon toasted sesame oil; ¼ teaspoon white pepper; 3 green onions (sliced)

Instructions

Scramble the eggs
Scramble the eggs:
Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add 3 beaten eggs and scramble for 1 to 2 minutes, until just set, then transfer to a plate.
Aromatics
Aromatics:
Add the remaining 1 tablespoon oil and 1 diced onion and cook for 3 minutes. Add 3 minced garlic cloves and 1 teaspoon grated ginger and cook for 30 seconds, then add 1 cup frozen peas and carrots and cook for 2 minutes.
Stir-fry the cauliflower
Stir-fry the cauliflower:
Turn the heat to high, add 5 cups riced cauliflower, and spread it out. Cook for 5 to 6 minutes, stirring only every minute or so, until tender and lightly toasted.
Season and serve
Season and serve:
Stir in 3 tablespoons soy sauce, 1 teaspoon sesame oil, ¼ teaspoon white pepper, the scrambled eggs, and 3 sliced green onions. Toss for 1 minute and serve the cauliflower fried rice hot.

Tips

Don't stir the cauliflower too often; letting it sit on the hot pan gives it a toasty, fried rice texture instead of a steamed one. To rice fresh cauliflower, pulse florets in a food processor until rice-size. Add 1 pound cooked shrimp, chicken, or tofu to make it a complete meal.