Riced cauliflower stands in for the grain here, pulsed fine and pressed dry before it hits the wok so it browns at the edges instead of turning mushy. Garlic and fresh ginger bloom in hot sesame oil, then sweet peas and carrots and fluffy scrambled eggs get folded right in for a dish that eats like real fried rice in both texture and flavor. A finishing touch of white pepper, sriracha, and a scatter of green onions brings the heat and brightness that makes this so craveable. The whole thing comes together in one skillet in under twenty minutes, which makes it an easy weeknight side or a light meal on its own. It's a solid pick for a Paleo kitchen, delivering all the comfort of the takeout classic without straying from whole-food ingredients.
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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.
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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