Cauliflower Fried Rice

• 1 large head cauliflower (grated or food-processed into rice-sized pieces)
• 3 large eggs (beaten)
• 1 cup frozen peas and carrots
• 4 green onions (sliced)
• 4 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 3 tbsp soy sauce or coconut aminos
• 1 tsp sesame oil
• 2 tbsp avocado or coconut oil
• ½ lb cooked shrimp or chicken (optional protein)

How to Make It

1. 1

   Grate cauliflower on a box grater or pulse in a food processor until it resembles rice. Spread on a kitchen towel and press out excess moisture — this prevents the rice from being soggy.

2. 2

   Heat 1 tablespoon oil in a large wok or skillet over high heat. Add eggs and scramble quickly until just set. Push to the side.

3. 3

   Add remaining oil, then garlic and ginger. Cook 30 seconds. Add peas and carrots, cook 2 minutes.

4. 4

   Add cauliflower rice. Stir-fry over high heat, spreading it out and letting it sit a few seconds before stirring, for 5–6 minutes until slightly golden and tender.

5. 5

   Add protein if using, soy sauce, and sesame oil. Toss everything together, fold in the scrambled eggs, and top with green onions.