This cauliflower fried rice is loaded with texture and flavor without relying on any meat or seafood, making it a natural fit for a vegetarian table. Riced cauliflower gets pressed dry and pan-fried until the edges turn golden, giving you that satisfying fried-rice bite without a grain of actual rice. Fluffy scrambled egg curds fold in for richness, while garlic, ginger, and scallions build a savory, aromatic base that ties the whole skillet together. Snow peas add a crisp, bright snap, and a drizzle of chili garlic sauce brings just enough heat if you want it. Finished with toasted sesame seeds and scallion greens, it's a quick weeknight dinner that comes together in one pan and eats like your favorite takeout order. This one's an easy, satisfying addition to a vegetarian recipe rotation.
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Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch — 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.
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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