Ingredients

The following ingredients have 4 Servings
  • 1 large head of cauliflower
  • 2 tablespoons vegetable oil (divided)
  • 3 large eggs (beaten)
  • 2 cloves garlic (minced)
  • 3/4 cup carrots (¼-inch dice)
  • 3/4 cup peas (fresh, canned or frozen and defrosted)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oil
  • 2 tablespoons green onion (thinly sliced)

Instruction

  • Use a knife to remove the outer leaves of the cauliflower. 
  • Cut off the cauliflower florets from the stem. Cut florets into 1-inch sized pieces. 
  • Add florets 3/4 full into a food processor and pulse until small pieces form, scraping the sides of the bowl as needed.
  • Work in batches for larger heads of cauliflower in the food processor.
  • If larger pieces of cauliflower do not get processed, remove from the food processor or blender. 
  • Cut into smaller florets and process after removing the cut cauliflower rice from the food processor.
  • Alternatively, chop cauliflower florets into small rice-sized pieces with a chef’s knife, grated, or processed with a blender.
  • Heat a wok or large skillet over medium-high heat. Once hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.
  • Add the carrots and cook for 2 minutes, until tender. 
  • Add the peas and cook for 1 minute.
  • Add the cauliflower, and stir to combine. 
  • Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes.
  • Mix the rice and stir-fry until the cauliflower rice is tender, about 5 to 7 minutes.
  • Add the soy sauce and sesame oil, stirring to combine. Taste the rice and add more soy sauce, salt, and pepper as needed.
  • Reduce heat to medium and make a large well in the center of the pan using a spatula. 
  • Add 1 tablespoon of vegetable oil to the center of the pan and allow to warm. 
  • Once hot slowly add in the eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces. 
  • Once cooked, stir together with the cauliflower rice.
  • Garnish cauliflower rice with sliced green onions and serve hot.