Cauliflower Fried Rice
Cauliflower Fried Rice Cauliflower Fried Rice
Ingredients
- 1 small head of cauliflower or 1 (10- to 12-oz.) bag pre-riced cauliflower
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. mirin
- 1 tsp. granulated sugar
- 1/4 cup neutral oil
- 2 shallots, thinly sliced
- 2 large eggs, beaten to blend
- 1 carrot, cut into 1/4" matchsticks
- 3 cloves garlic, finely chopped
- 1/2 cup frozen peas
- Kosher salt
- Freshly ground black pepper
- 2 scallions, thinly sliced
- Sesame seeds, for serving (optional)
Directions
-
- Step 1Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)
- Step 2In a small bowl, stir soy sauce, mirin, and sugar; set aside.
- Step 3In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 Tbsp. oil from skillet.
- Step 4In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.
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