Cauliflower “rice” — or cauliflower grated into rice-like bits — has been all the rage for a while. But just as I’m late to catch on to fashion trends (or miss them entirely), I’m not the first one to jump onto the latest food craze. Finally, though, after finding cauliflower rice ‘ready to cook’ in the produce section of my supermarket, I decided to give it a go. Much to my surprise, I loved it! And it really does taste similar to rice, or at least it behaves similarly by soaking up all the flavor of its seasonings. In this quick and easy recipe, I’ve sautéed grated cauliflower with aromatics, vegetables, soy sauce, and eggs, like Chinese-style fried rice. It’s a healthy, low-carb dish that’s hearty enough to serve as a main course.
You’ll likely be able to find grated cauliflower in the produce or frozen vegetable section of your supermarket. But if not, it’s simple to make using a food processor (use the grating disc) or hand grater.
As with any quick stir-fry, it’s important to have all of your ingredients prepped before you start cooking.
Begin by heating a few teaspoons of oil in a large nonstick skillet over medium heat. Add the eggs and a pinch of salt and cook over medium heat until scrambled.
Set the eggs aside, then sauté the scallions, ginger, and garlic in oil until softened.
Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and salt. Cook, stirring often, for about 3 minutes.
Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes.
Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using), and scrambled eggs.
Taste and adjust seasoning if necessary. Serve hot and enjoy!
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