Healthy fried rice does not only exist in fairytales. Chock full of flavor and nutritious veggies, Cauliflower Fried Rice hits all the highs, without those takeout lows. With the right tools and know-how, it's super easy to rice your own cauliflower at home and mimic the texture you only think you're going to miss in this dish. Toss in frozen veggies for expedience, eggs for protein, and soy, garlic, and scallions for that taste you know and love in a side that works for keto, paleo, gluten-free, and Whole 30 diets.
Dive a head of cauliflower into 2" florets. Place half the florets into the bowl of a food processor fitted with the standard s-blade; fill no more than halfway). Pulse the cauliflower 10-15 times, or until evenly riced. Scrape the sides down halfway though if necessary; do not run the motor continuously. Remove the cauliflower rice using a spatula, and repeat with the remaining florets. See Notes.
Crack the eggs into a bowl then lightly scramble with a fork; set aside.
Heat a large skillet over medium high heat. Add the olive oil and sesame oil and heat until shimmering. Add the onion and carrots, toss to coat in the fat, and saute until the onion is translucent, 5-6 minutes.
Add the scallions, frozen peas, and garlic and saute with the onions and carrots 1 minute more.
Increase the heat to high. Add the cauliflower rice and soy sauce or coconut aminos. Cook, stirring frequently, until the rice is bite-tender, 6-8 minutes.
Make a well in the center of the pan. Pour the eggs into the well and lightly scramble using a rubber spatula until cooked through.
Toss the eggs into the fried rice. Garnish with additional sliced green onions and serve immediately.
Rice Cauliflower by Hand: if you don't have a food processor, cauliflower rice can be made by grating large chunks of cauliflower on the smallest holes of a box grater. Do this over a casserole dish for easier clean-up.Storage: this isn't an ideal recipe for leftovers. Store in a sealed container in the fridge and eat within 24 hours. Reheat in the microwave in 30-second intervals, or in a light coating of oil in a pan over medium-high heat.To Use Frozen Cauliflower: defrost in the fridge overnight, or place into a fine mesh sieve under cool running water. Shake to remove as much moisture as possible. Transfer to a cotton kitchen towel and wring out excess moisture. Repeat with a clean dish towel. Frozen cauliflower rice will cook more quickly. Taste for texture halfway through the times noted in step 5.To use store-bought cauliflower rice: look for bright white cauliflower rice, without a hint of a green tint. Store packaging may cause the rice to sweat and release moisture, so be sure to wring it out before using.