A light, grain-free alternative packed with colorful vegetables and savory Asian flavors, ready in 25 minutes.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower (approximately 1.5 lbs), cut into florets
02 - 1 medium carrot, peeled and diced
03 - 1/2 cup frozen peas
04 - 1 small red bell pepper, diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Eggs
08 - 2 large eggs, lightly beaten (omit or substitute for vegan version)
→ Sauces & Oils
09 - 2 tablespoons sesame oil or neutral oil, divided
10 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
11 - 1 teaspoon toasted sesame oil (optional, for finishing)
→ Seasonings
12 - 1/4 teaspoon ground white or black pepper
13 - Salt, to taste
# How-To:
01 - Rinse the cauliflower florets and pat dry thoroughly. Place in a food processor and pulse until the texture resembles rice grains. Work in batches if needed to avoid overcrowding the processor.
02 - Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the beaten eggs and scramble quickly until just set but still moist. Remove eggs to a plate and set aside.
03 - Add the remaining oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add carrots, bell pepper, and peas; cook for 2–3 minutes until vegetables are slightly tender but still crisp.
04 - Add riced cauliflower to the skillet and cook, stirring frequently, for 4–5 minutes until the cauliflower is tender but not mushy. The texture should remain separate and rice-like.
05 - Stir in soy sauce, pepper, and salt to taste. Return scrambled eggs to the pan along with green onions. Toss everything to combine evenly, and heat for 1 minute more until warmed through.
06 - Drizzle with toasted sesame oil if using. Remove from heat immediately and serve hot while vegetables retain their crunch.
