Paleo Black Pepper Cauliflower Fried Rice with Snow Peas
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Learn more āIngredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sugar
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - 1 tsp freshly ground black pepper, plus more to taste
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 large eggs, lightly beaten
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 oz snow peas, strings removed
- 1 tsp chili garlic sauce (optional)
- 2 tsp toasted sesame seeds (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8ā10 pulses per batch ā you should have roughly 6 cups of cauliflower rice. Alternatively, grate the florets on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible.
- 2
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper until the sugar dissolves. Set aside.
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