Cauliflower Fried Rice Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons vegetable oil, divided
02 -
3 eggs, beaten
03 -
2 shallots, minced
04 -
5 scallions, diced
05 -
2 medium carrots, diced small
06 -
80 grams frozen peas
07 -
1 tablespoon sesame oil
08 -
680 grams cauliflower, riced
09 -
4 tablespoons soy sauce, divided
# Instructions:
01 -
Heat a large wok or sauté pan over medium heat. Add 1 tablespoon vegetable oil and pour in the beaten eggs. Season with 1 tablespoon soy sauce. Stir continuously until eggs are just set, then remove from pan and set aside.
02 -
Add remaining 1 tablespoon vegetable oil to the pan. Add minced shallots, half of the diced scallions, and diced carrots. Cook, stirring often, for about 5 minutes until softened. Add frozen peas and continue to cook until just thawed. Transfer all cooked vegetables to the plate with the eggs.
03 -
Pour in sesame oil and add riced cauliflower to the pan. Season with remaining 3 tablespoons soy sauce. Stir-fry for about 5 minutes, until the cauliflower is tender and heated through.
04 -
Return eggs and vegetables to the pan. Toss everything together to combine evenly. Top with reserved scallion greens and serve hot.
# Notes:
01 -
Use freshly riced cauliflower for optimal texture, or thaw and dry frozen riced cauliflower thoroughly before cooking.