Ingredients

• 4 cups rice cauliflower

• 1 cup chopped carrot

• ½ onion, diced

• 2 eggs, beaten

• 1 tablespoon plus 1 teaspoon sesame oil

• 2 teaspoons minced garlic

• ½ cup frozen edamame

• ½ cup frozen peas

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon shaoxing cooking wine

• Red pepper flakes, to taste

• 1 fresh bunch scallions, chopped

Steps

1. You can purchase pre-riced cauliflower or you can rice it yourself by running the cauliflower florets through the grater attachment of a food processor or hand grating the cauliflower with the large holes of a cheese box grater. Begin by ric

2. Pour 1 tablespoon of sesame oil into a wok or large saute pan

3. Add 1 cup chopped carrot and all the onion to the pan

4. Stir and saute the onion and carrot for a few minutes until they begin to soften

5. Add 4 cups of rice cauliflower to the pan and stir with the onions and carrots for a minute until combined

6. Add 2 heaping teaspoons of minced garlic and stir again

7. Add ½ cup frozen edamame and ½ cup frozen peas and stir to incorporate while allowing the vegetables to cook for 2 minutes

8. Make a well in the center of the vegetables and drizzle about a teaspoon of sesame oil in the hole

9. Pour the beaten eggs in the middle and allow them to cook in the center, gently stirring the eggs to scramble until they are fully cooked

10. Then incorporate the scrambled egg with the rest of the vegetables 

11. Add 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of shaoxing cooking wine, and some red pepper flakes to taste

12. Stir to combine everything with the rest of the cauliflower fried rice

13. Finish by adding a handful of freshly chopped scallions and stirring once more and enjoy

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