Ingredients:

  • 1 medium head cauliflower, pulsed into rice consistency
  • 2 Tbsp neutral oil (Avocado or Vegetable)
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 medium carrot, small diced
  • 1/2 cup frozen peas
  • 1/2 cup scallions, green parts sliced (reserve some for garnish)
  • 2 large eggs, lightly whisked
  • 3 Tbsp low-sodium soy sauce (or Tamari)
  • 1 Tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1/4 tsp white pepper

Instructions:

  1. Pulse the raw cauliflower florets in a food processor until they resemble coarse grains of rice. Spread the 'rice' on a clean kitchen towel and gently pat dry. This is crucial to avoid sogginess.
  2. Heat 1 teaspoon of neutral oil in your wok or large skillet over medium heat. Pour in the whisked eggs. Scramble quickly until just set, then remove them from the pan and set aside.
  3. Add the remaining oil to the hot pan. Add carrots and sauté for 2 minutes until slightly softened. Add garlic and ginger; cook for 30 seconds until fragrant.
  4. Increase heat to medium-high. Add the dried cauliflower rice to the pan. Spread it out and let it sit undisturbed for 2 minutes to allow some moisture to evaporate and achieve some colour. Toss and continue cooking for another 3–4 minutes until slightly tenderized.
  5. Add the frozen peas and half of the sliced scallions. Pour the soy sauce, sesame oil, and rice vinegar over the mixture. Toss quickly and constantly for 1 minute to evenly coat everything and allow the sauce to bubble and reduce slightly.
  6. Return the scrambled eggs to the pan. Sprinkle with white pepper. Toss everything together vigorously for 30 seconds.
  7. Remove from heat immediately. Garnish with the reserved fresh scallions and serve piping hot.