Savory Garlic Ginger Cauliflower Fried Rice

Ingredients

1 small head of cauliflower or 1 (10- to 12-ounce) bag pre-riced cauliflower
2 tablespoons low-sodium soy sauce or tamari
1 tablespoon coconut aminos (or additional soy sauce)
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
¼ cup avocado oil or neutral oil
2 shallots, thinly sliced
2 large eggs, lightly beaten
1 medium carrot, julienned
3 cloves garlic, minced
1 teaspoon freshly grated ginger
½ cup frozen peas
½ teaspoon toasted sesame oil
¼ teaspoon crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
2 scallions, sliced
1 tablespoon toasted sesame seeds, for garnish (optional)
1 teaspoon sriracha or chili crisp, for serving (optional)

Instructions

1. Prep the Cauliflower:
   If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice. Place the riced cauliflower in a clean kitchen towel and squeeze out excess moisture. If using pre-riced cauliflower, do the same to prevent sogginess.

2. Make the Sauce:
   In a small bowl, mix the soy sauce, coconut aminos, rice vinegar, and honey. Set aside.

3. Crisp the Shallots:
   Heat the avocado oil in a large skillet or wok over medium-high heat. Add the shallots and sauté until golden brown and crisp, about 1 to 2 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Leave about 1 tablespoon of oil in the pan.

4. Cook the Eggs:
   In the same skillet over medium heat, add the beaten eggs and scramble until just set, about 30 seconds. Transfer to a bowl and set aside.

5. Sauté the Vegetables:
   Increase the heat to medium-high and add the carrots, garlic, and ginger. Stir-fry for about 30 seconds, then add the peas and cook for another minute until just tender.

6. Stir-Fry the Cauliflower:
   Add the riced cauliflower to the skillet and mix well with the vegetables. Stir occasionally for 2 minutes until slightly softened.

7. Bring It All Together:
   Turn the heat to high and pour in the sauce mixture, stirring frequently until well-coated and the liquid is mostly absorbed (about 1 minute). Stir in the scrambled eggs, sesame oil, and crushed red pepper flakes (if using). Adjust seasoning with salt and black pepper as needed.

8. Serve & Garnish:
   Divide the cauliflower fried rice into bowls. Top with crispy shallots, scallions, and toasted sesame seeds. Drizzle with sriracha or chili crisp for extra heat, if desired.