fried cauliflower rice

Cauliflower rice has made its debut on the health food scene in a major way in the last few years. You can even find it already “riced” in the frozen section of many grocery stores. Although we prefer using fresh cauliflower when possible, this is still an easy weeknight dinner that utilizes ingredients we often have on hand. Plus, it’s grain-free and a major upgrade to any Chinese takeout.

Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
80:20

1½ tbsp olive oil, divided

Pinch of Himalayan pink salt

Pinch of freshly ground black pepper

2 eggs, beaten

1 small head cauliflower, cut into florets

1 medium onion, diced

2 tbsp grated fresh ginger

1 large clove garlic, minced

1 cup sliced cremini mushrooms

2 carrots, finely diced

2 tbsp coconut aminos

1 tbsp rice wine vinegar

½ cup frozen peas

Chopped fresh cilantro, to garnish

3 scallions, sliced, to garnish

1   In a small nonstick skillet, heat ½ tablespoon oil over medium heat. Add the salt and pepper to the beaten eggs and pour into the skillet. Cook for 1 to 2 minutes or until the bottom of the egg has set. Using a spatula, fold over the egg to make an omelet. Remove from heat and set aside.

2   In a food processor, pulse the cauliflower until it has a fine, rice-like texture. Set aside.

3   In a large skillet, warm the remaining 1 tablespoon oil over medium-high heat. Add the onion, ginger, and garlic, and sauté for 3 to 4 minutes or until translucent. Add the mushrooms and carrots, and sauté for about 5 minutes or until the mushrooms are golden and the carrots are tender.

4   Add the cauliflower rice and cook, covered, stirring occasionally, for 5 to 8 minutes or until tender. Stir in the coconut aminos and rice wine vinegar. Add the frozen peas, and stir until thawed and heated through.

5   Meanwhile, roll and slice the omelet into ribbons. Add to the skillet and give a quick stir to warm. Garnish with cilantro and scallions just before serving.

fried cauliflower rice