1 medium head cauliflower, cut into florets

1¹⁄₂ tbsp unsalted butter

3 garlic cloves, minced

1 cup sliced fresh white mushrooms

1 tsp tamari sauce

1¹⁄₂ tbsp olive oil

1 large egg, beaten

¹⁄₄ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

¹⁄₂ tbsp chopped fresh flat-leaf parsley

1 Place a steamer basket with legs in the inner pot and add 1 cup water to the bottom of the pot. Place the cauliflower florets in the steamer basket.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 3 minutes. When the cook time is complete, quick release the pressure.

3 Open the lid and transfer cauliflower florets to a food processor. Pulse until a ricelike texture is achieved. Set aside.

4 Remove the steamer basket from the pot. Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and then return the pot to the base.

5 Select Sauté (Normal). Once the pot is hot, add the butter. Once the butter is melted, add the garlic and mushrooms and sauté for 4 minutes or until the mushrooms have softened.

6 Add the tamari sauce and stir. Add the olive oil and cauliflower rice and sauté for 3 additional minutes.

7 Add the beaten egg to the pot and stir continuously for 3 minutes, or until the egg is thoroughly cooked. Add the sea salt and black pepper and stir to combine.

8 Transfer the fried rice to serving bowls and sprinkle the parsley over top. Serve hot.

tip To make this recipe soy-free, substitute 1 tsp coconut aminos for the tamari sauce.

To make this recipe dairy-free, substitute 1¹⁄₂ tbsp avocado oil for the butter.