Ingredients:

  • 1 medium head cauliflower, trimmed and riced (about 4–5 cups riced; ~600–700 g whole cauliflower)
  • 2 large eggs, beaten (~100 g)
  • 2 tablespoons neutral oil (vegetable, canola, avocado) — divided (2 tbsp / 30 ml)
  • 1 teaspoon toasted sesame oil (for finishing) (1 tsp / 5 ml)
  • 3 garlic cloves, minced (~9–12 g)
  • 1 tablespoon fresh ginger, minced or grated (~8–10 g)
  • 3 scallions, white and light-green parts sliced thin (greens reserved for garnish) (~30 g)
  • 2 tablespoons low-sodium soy sauce or tamari (2 tbsp / 30 ml)
  • 1 teaspoon rice vinegar (optional) (1 tsp / 5 ml)
  • 1/2 teaspoon ground black pepper (or to taste)
  • Salt: small pinch, if needed
  • 1/2 cup finely diced carrot (optional; about 60 g)
  • 1 cup cooked chicken, shredded (or cooked shrimp, diced pork, or firm tofu) (~150 g)
  • 1/4 cup frozen peas (optional; about 40 g)
  • Garnish: extra sliced scallions, sesame seeds, sriracha or chili oil (optional)

Instructions:

  1. Rice the cauliflower: cut cauliflower into florets and pulse in a food processor in batches until pieces resemble rice; alternatively grate on a box grater.
  2. Remove excess moisture: if cauliflower is very wet or frozen/thawed, transfer to a clean towel or cheesecloth and squeeze out as much water as possible, or press in a fine-mesh sieve until dry-ish and crumbly.
  3. Mix eggs and prep aromatics: beat the eggs with a pinch of salt in a small bowl, mince garlic and ginger, slice scallions, and measure sauce ingredients.
  4. Preheat the pan: heat a large nonstick skillet or wok over medium-high to high heat until hot; add 1 tablespoon neutral oil and swirl to coat.
  5. Cook eggs: add beaten eggs, swirl to a thin layer, let set briefly, scramble quickly until just set, then remove eggs to a clean plate (soft, slightly golden curds).
  6. Sauté aromatics and optional veg/protein: add remaining 1 tablespoon oil, sauté garlic, ginger, and scallion whites 20–30 seconds until fragrant; add raw diced carrot or frozen peas 1–2 minutes if using, or add pre-cooked protein to warm through.
  7. Stir-fry cauliflower rice: add riced cauliflower to the hot pan, spread into an even layer and let sit 1 minute to brown, then stir-fry 3–5 minutes until tender-crisp with small lightly golden bits.
  8. Combine and season: return scrambled eggs to the pan, pour in soy sauce (and rice vinegar if using), add toasted sesame oil and black pepper, and toss for 30–60 seconds so the sauce coats the rice and evaporates slightly; taste and adjust seasoning.
  9. Finish and serve: remove from heat, garnish with scallion greens and sesame seeds, and serve hot with sriracha or chili oil if desired.