Cauliflower Rice Bowl (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
680 grams cauliflower, riced
02 -
2 medium carrots, diced small
03 -
5 scallions, diced
04 -
1 tablespoon sesame oil
05 -
80 grams frozen peas
06 -
2 tablespoons vegetable oil, divided
07 -
3 eggs, beaten
08 -
4 tablespoons soy sauce, divided
09 -
2 shallots, minced
# Step-by-Step Directions:
01 -
Add veggies and eggs back to the pan with the cauliflower. Mix well, sprinkle over the leftover scallion tops, then dig in while it's hot.
02 -
Drizzle in sesame oil and dump in the riced cauliflower. Splash in the last 3 tablespoons soy sauce. Keep everything moving in the pan for about 5 minutes, just until it all softens and is nice and warm.
03 -
Let your pan stay hot and pour in the rest of the vegetable oil. Toss in the minced shallots, the white part of your scallions, and carrot bits. Stir this mix for 5 minutes so it softens up. Add the peas next, just letting them warm through. Scrape all the veggies out to cool off with the eggs.
04 -
Warm up your wok or sauté pan over medium. Pour in 1 tablespoon of the oil, then dump in your beaten eggs. Shake over 1 tablespoon soy sauce. Keep stirring so the eggs barely set. Slide them out and put them off to the side.
# Helpful Notes:
01 -
Fresh cauliflower will give you the nicest bite, but you can totally use frozen as long as you drain and pat it dry so you don’t end up with mush.