Gluten-Free Cauliflower Egg Fried Rice

Ingredients

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• 4 cups cauliflower florets, riced
• 2 large eggs
• 2 tbsp sesame oil Shop
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 3 tbsp gluten-free tamari Shop
• 1 tsp rice vinegar Shop
• 0.5 tsp red pepper flakes (optional) Shop
• 2 tbsp chopped fresh cilantro or green onions, for garnish

Instructions

1. 1 Prepare the cauliflower by ricing it in a food processor or by finely chopping it into small pieces, resembling rice grains. Whisk the two large eggs in a small bowl with a pinch of salt and pepper, then set aside. Chop the onion, mince the garlic, and grate the ginger, ensuring all aromatics are ready for the pan.
2. 2 Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the chopped onion and sauté for about 3-4 minutes, until it begins to soften and turn translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn them.
3. 3 Push the onion, garlic, and ginger to one side of the skillet. Pour the whisked eggs into the empty side and scramble them until just set, about 1-2 minutes. Once cooked, break the scrambled eggs into smaller pieces and mix them with the aromatics.
4. 4 Add the riced cauliflower to the skillet and stir-fry for about 5-7 minutes, until the cauliflower is tender-crisp and slightly softened. It should still have a slight bite and not be mushy.
5. 5 Pour the gluten-free tamari and rice vinegar over the cauliflower mixture. Add the red pepper flakes, if using, and stir everything together well to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld and the cauliflower to absorb the sauce.
6. 6 Taste and adjust seasoning if needed. Serve the cauliflower egg fried rice hot, garnished with chopped fresh cilantro or green onions for a burst of freshness and color.

Nutrition (per serving)

Tips & Notes

• Squeeze the riced cauliflower in a towel to remove excess moisture so it fries instead of steaming.
• Cook the cauliflower only until tender-crisp, as step 4 says. Overcooked cauliflower rice turns mushy.
• Spread the cauliflower out in a wide pan and let it sit for a minute between stirs so some pieces brown.

Common questions