Cauliflower Fried Rice
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 2 tablespoons rice vinegar
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons avocado oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 large carrot, diced
- ¼ teaspoon sea salt
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- ¼ cup chopped kimchi
- 1 small head of cauliflower, riced
- 1 bunch scallions, chopped
- 2 eggs, beaten
- ½ cup frozen edamame
- 1½ teaspoons fresh lime juice
- Fried eggs, for topping, optional
- Sesame seeds, for garnish
- Microgreens, for garnish
- Sriracha, for serving
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Preparation
Step 1
In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.
Step 2
Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, carrot, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
Step 3
Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions and stir to combine. Make a well in the center of the pan and pour in the eggs. Stir to scramble, then mix the scrambled eggs into the fried rice.
Step 4
Add the tamari mixture and the edamame and cook until the edamame is heated through. Turn off the heat, stir in the lime juice, and season to taste.
Step 5
Portion the cauliflower fried rice onto plates and top with fried eggs, if desired. Garnish with sesame seeds and microgreens and serve with sriracha on the side.
Step 6
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Chef's notes
This recipe is best on the day it’s made, but leftovers keep well for up to 2 days in an airtight container in the fridge.
