Cauliflower Fried Rice

Instructions

1. Step 1

   Pulse the cauliflower florets in the food processor in batches until they resemble grains of rice. Set the processed cauliflower aside.

   Ingredients used: 700.0 gr Cauliflower

   Cookware: food processor

2. Step 2

   Crack the eggs into the mixing bowl and beat until evenly combined.

   Ingredients used: 4.0 piece Egg

   Cookware: mixing bowl

3. Step 3

   Heat 2 tsp (10 ml) vegetable oil in the large skillet over medium heat. Add the beaten egg and stir gently until just set, then transfer it back to the bowl.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: large skillet, mixing bowl, spatula

4. Step 4

   Heat the remaining vegetable oil in the skillet over medium heat. Add the carrot, peas, white parts of the green onion, and garlic; stir-fry until the carrot begins to soften.

   Timer: 4 min (fixed)

   Ingredients used: 100.0 gr Carrot, 12.0 gr Garlic, 140.0 gr Green Pea, 30.0 gr Scallion, 20.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Increase to high heat and add the prepared cauliflower. Stir-fry until tender and lightly browned, allowing excess moisture to evaporate.

   Timer: 6 min (fixed)

   Cookware: large skillet, spatula

6. Step 6

   Add the soy sauce, sesame oil, and black pepper. Toss until the cauliflower is evenly seasoned and the liquid has mostly evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: large skillet, spatula

7. Step 7

   Fold in the cooked egg and green parts of the green onion. Cook until the egg is hot, then serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Scallion

   Cookware: large skillet, spatula