Cauliflower is one of the most versatile veggies around. Not only can it mimic rice incredibly easily, but it takes on flavors so well that you’ll forget you’re eating an extra vegetable instead of a grain! Even better is that because the cauliflower keeps this version of Chinese fried rice so light, you can go in for a second helping.
- 1 2-pound cauliflower head (or 2 x pounds “ready to cook” cauliflower rice)
- 5 scallions, chopped with light and green parts separated
- 1 cup frozen peas and carrots
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely chopped
- ¼ cup chopped cashews or peanuts (optional)
- 2 eggs, beaten
- 4 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
- 4 tablespoons vegetable oil
- ¼ teaspoon salt
- Grate the cauliflower in a food processor or using the large holes of a hand-held grater. (Skip this step if using “ready to cook” cauliflower rice.)
- Heat 2 teaspoons of vegetable oil in a large non-stick skillet or wok over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
- Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook for 3-4 minutes (stirring often) until softened but not browned. Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower rice is tender-crisp and the vegetables are warmed through. Stir in the rice vinegar, sesame oil, dark green scallions, nuts, and eggs. Serve hot.