Anti Inflammatory Classic Cauliflower Fried Rice
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 3 tbsp sesame oil, divided
- 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce
- 1 tsp rice vinegar
- ¼ tsp white pepper
- 3 green onions, thinly sliced
- 1 tsp sriracha (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 3–4 cups total. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — the drier the cauliflower, the better it will brown.
- 2
Heat 1 tbsp of the sesame oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the beaten eggs and scramble, stirring constantly, until just set and no wet egg remains, about 1 minute. Transfer to a plate and set aside.
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