Cauliflower Fried Rice

Jorj Morgan

Cauliflower Fried Rice

This vibrant fried rice artfully transforms riced cauliflower into a delicate base, marrying tender carrots and sweet peas with savory soy, all brought together by fluffy egg ribbons and a bright whisper of green onion. It's an adaptable offering, equally at home as a sophisticated side or made into a fulfilling main with grilled seafood or poultry.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Side Dish

Ingredients Method

Ingredients

The Cauliflower "Rice"

1 large head cauliflower, stem and outer leaves removed
2 tablespoons sesame oil

The Vegetables & Aromatics

1 medium white onion, peeled and diced
2 medium carrots, peeled, trimmed, and diced, about 1 cup
2 tablespoons soy sauce
¼ pound fresh shelled peas, 1 cup (substitute with thawed, frozen peas)

The Finish

2 large eggs, beaten
1 teaspoon kosher salt
3 to 4 drops Sriracha hot chili sauce
4 to 5 green onions, thinly sliced, about ½ cup

Method

Rice the Cauliflower

Chop the cauliflower into pieces and place into the bowl of a food processor.
Pulse until the cauliflower looks like rice. This will only take a few pulses.

The High-Heat Sauté

Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the cauliflower, white onion, and carrots.
Cook until soft, about 5 to 10 minutes.
Stir in the soy sauce.
Add the peas to the pan.
Cook until the peas are tender, about 3 to 5 minutes.

Egg Ribbon and Garnish

Push the veggies to the side of the skillet.
Pour in the eggs. Stir and cook the eggs until they are soft-scrambled. Stir back in the veggies from the side. Taste and season with salt and add a drop or two of hot chili sauce.
Sprinkle green onions on top.

Plate & Serve

Serve as a side dish or top with grilled shrimp or chicken to fill out a dinner meal.