Cauliflower Fried “Rice”

  • 1 small head cauliflower
  • 2 Tbsp vegetable oil, divided
  • 2 eggs
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 cup cremini mushrooms, chopped
  • 2 cups broccoli, chopped
  • 2 cups green beans, chopped into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • ¼ cup low-sodium soy sauce
  • 2 tsp sesame oil
  • Hot sauce to taste

  1. In a food processor or with a grater, chop cauliflower into "rice" sized pieces. In a food processor, this will take about a minute of pulsing. Set aside.
  2. In a small bowl, lightly beat the eggs. In a wok or large skillet, heat 1 tablespoon of the oil over medium heat. Scramble eggs until almost done (they should still be the slightest bit runny). Remove to a bowl and set aside.
  3. Wipe out the wok and heat the remaining tablespoon of oil over medium heat. Add onions and carrots and cook, stirring frequently, until onions and carrots onions are translucent and softened, about five minutes.
  4. Add mushrooms and broccoli and cook, stirring frequently, for another five minutes. Stir in cauliflower, green beans, peas, garlic and ginger.
  5. Turn heat to medium-high and add soy sauce, sesame oil and hot sauce. Cook, stirring constantly, for another 3-4 minutes. Add the scrambled eggs back in and cook for another minute. Remove from heat and serve immediately.