Cauliflower Fried Rice


  • Vegetable oilIMG_4452
  • 1 large egg, beaten
  • Salt
  • 1/2 cup chopped scallions, light and green parts separated (you’ll need 2-3 scallions)
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons finely chopped fresh ginger
  • 1 lb bag riced cauliflower (you can find this at Trader Joe’s or make your own in your food processor with half of a 2 lb head cauliflower
  • 2-3 tablespoons liquid aminos divided (soy sauce can be substituted)
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon sugar
  • 1/2 cup frozen peas and carrots
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon Asian sesame oil
  • 1/8 cup chopped cashews
  • Cooked Shrimp or Chicken (optional)
  1. Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium heat. Add the egg and a pinch of salt and scramble until the egg is cooked. Set aside. Wipe the pan clean.
  2. Add 4 teaspoons of vegetable oil to the pan and set over medium heat.
  3. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes.
  4. Add the grated cauliflower, 2 tablespoons of the liquid aminos, red pepper flakes, sugar, and 1/8 teaspoon salt. Cook, stirring often, for about 3 minutes.
  5. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes.
  6. Stir in the rice vinegar, sesame oil, dark green scallions, cashews, and egg.
  7. Stir in the cooked chicken or shrimp if using.
  8. Taste and adjust seasoning (adding the remaining tablespoon of liquid aminos if necessary). Serve hot.

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