Cauliflower Fried Rice with Egg and Veg

Ingredients

• 1 medium head cauliflower
• 2 eggs
• 1/2 cup frozen peas
• 1/2 cup carrots
• 2 stalks green onions(optional)
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 2 cloves garlic(optional)
• 1 tsp fresh ginger(optional)
• 1 tbsp neutral oil
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Pulse cauliflower in a food processor until rice-like. Finely chop garlic and ginger (if using). Slice green onions (if using). Julienne or dice carrots into small pieces.

2. 2

   Cook (20 minutes): Heat a large skillet or wok over medium-high heat with neutral oil. Add carrots and stir-fry 3–4 minutes until slightly tender. Add peas and cook 2 minutes.

3. 3

   Add aromatics: Stir in garlic and ginger (if using) and cook 30–60 seconds until fragrant.

4. 4

   Scramble egg: Push vegetables to the side, add a little oil if needed, crack in eggs, and scramble until just set.

5. 5

   Combine: Add cauliflower “rice” to the pan and stir-fry 6–8 minutes until tender but not mushy.

6. 6

   Season: Stir in light soy sauce and sesame oil, then toss to coat. Taste and add black pepper (if using). Serve topped with green onions (if using).