Riced cauliflower stands in for the usual grain here, pulsed fine and pressed dry so it browns and turns lightly golden at the edges instead of turning soft or soggy. Fresh garlic and ginger get bloomed in sesame oil until fragrant, then peas and carrots and fluffy scrambled egg fold right in for a dish that's colorful, satisfying, and full of texture in every bite. A finishing scatter of sliced green onion and a hit of sriracha (if you like heat) bring the whole skillet together with real depth of flavor, no grain in sight. It comes together fast in one pan, which makes it an easy weeknight side or a light meal on its own. This one's a genuinely solid pick for a Whole30 kitchen, delivering all the comfort of takeout-style fried rice without straying from the plan.
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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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