Cauliflower Fried Rice - This easy and healthy Asian inspired recipe comes together in 20 minutes, making it perfect for busy weeknights. Low-carb, low-calorie, gluten-free, grain-free, and vegetarian.
Working in batches, pulse the cauliflower in a food processor until it resembles small grains of rice.
Sautee the onion until soft, about 2-3 minutes.
Add the garlic and ginger, and cook, stirring constantly, for 30 seconds, until fragrant.
Add the peas, carrots, and cauliflower rice. Season with salt and pepper.
Stir-fry until the vegetables are heated through and the cauliflower is soft but not mushy, about 3-4 minutes.
Use a spatula to move the vegetables to the edges of the skillet, leaving a well in the middle.
Add the remaining 1/2 tablespoon of sesame oil to center of the pan then add the eggs and scramble just until set.
Once the eggs are cooked, break them into small scrambled pieces, and stir everything together.
Taste the rice and add more soy sauce, salt, and pepper as needed.
Garnish with sliced green onions and serve immediately.
Leftover rice can be stored in an airtight container in the fridge for up to 3 days.
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