Cauliflower Fried Rice
The best things about takeout: It’s quick, easy and delicious. The worst things: It’s expensive and greasy and you feel gross and bloated afterward. Problem solved. This cauliflower fried rice is super tasty, a breeze to whip up and still really good for you. Win-win-win.
1 head cauliflower, cut into florets
2 tablespoons neutral oil (such as vegetable, coconut or peanut)
1 bunch scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
1 cup frozen peas
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons Sriracha, or more to taste
1 tablespoon neutral oil (such as vegetable, coconut or peanut)
Salt and freshly ground black pepper
4 tablespoons chopped fresh cilantro
4 tablespoons thinly sliced scallions
4 teaspoons sesame seeds
1. Make the Fried Rice: In the bowl of a food processor, pulse the cauliflower until the mixture resembles rice, 2 to 3 minutes. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the scallions, garlic and ginger, and stir-fry until fragrant, about 1 minute.
3. Add the carrots, celery and red bell pepper, and stir-fry until the vegetables are tender, 9 to 11 minutes.
4. Add the cauliflower rice and stir-fry until it begins to turn golden, 3 to 5 minutes more. Stir in the frozen peas and toss well to combine.
5. Add the rice vinegar, soy sauce and Sriracha, and toss to combine. Set aside.
6. Make the Garnishes: In a medium skillet, heat the oil over medium-high heat. Crack the eggs directly into the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season each with salt and pepper.
7. To serve, divide the cauliflower rice among four plates and top each with a fried egg. Garnish each plate with 1 tablespoon cilantro, 1 tablespoon scallions and 1 teaspoon sesame seeds. Serve immediately.