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Egg fried cauliflower rice in a bowl

Egg Fried Cauliflower Rice

A delicious homemade egg fried cauliflower rice recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Asian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower about 6 cups riced
  • 3 large eggs, lightly beaten
  • 2 tablespoons sesame oil
  • 1 tablespoon avocado oil or neutral oil
  • 3 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 3 green onions, thinly sliced
  • 3 tablespoons soy sauce or coconut aminos for gluten free
  • 1 teaspoon fresh ginger, grated
  • Salt and white pepper to taste

Method
 

  1. Rice. Pulse cauliflower florets in a food processor until they resemble rice grains. Spread on a clean kitchen towel and squeeze out as much moisture as you can. (This step makes or breaks the recipe.)
  2. Scramble. Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Pour in the beaten eggs and scramble for about 30 seconds until just set. Transfer to a plate and set aside.
  3. Sauté. Add avocado oil to the same pan. Toss in garlic and ginger, stir for 15 seconds until fragrant. Add frozen peas and carrots and cook 2 minutes until thawed and warm.
  4. Fry. Add the cauliflower rice to the pan and spread it out in an even layer. Let it cook undisturbed for 2 to 3 minutes so it gets a little color. Stir and repeat.
  5. Season. Pour soy sauce and remaining sesame oil over everything. Toss to combine. Fold the scrambled eggs back in and break them into small pieces throughout the rice.
  6. Serve. Top with sliced green onions and a drizzle of chili crisp if you like heat. Best eaten straight from the pan while it's hot and crispy.

Notes

Squeeze your cauliflower rice in a towel until it's bone dry. Wet cauliflower steams instead of frying and you'll end up with mush. Use the highest heat your stove allows. You want that wok hei flavor, the slight smokiness that makes fried rice taste like takeout. Don't stir constantly. Let the cauliflower sit and get some color before tossing it around.