Cauliflower Fried Rice
Ingredients
3 tbsp.
peanut oil, divided
2
large eggs, lightly beaten with a pinch of kosher salt
5 oz. (about 1 ½ cups)
sliced shiitake mushrooms
½ cup
matchstick-cut carrots
¼ tsp.
kosher salt
4
green onions (white and green parts), thinly sliced, plus more for garnish
1 clove
garlic, finely minced
½ tsp.
chile-garlic paste
¼ tsp.
ground ginger
1 tsp.
sesame oil
12 oz.
riced cauliflower, squash, broccoli or combination (from the Prepared Produce Section)
2 tbsp.
gluten-free low-sodium tamari, plus more for passing at the table
½ cup
frozen peas, thawed
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In an extra-large nonstick skillet, heat 1 tbsp. peanut oil over medium-high until shimmering but not smoking.
- Add eggs. When the edges begin to bubble, push the eggs to the center of the pan; cook and stir until nearly cooked, breaking eggs into small clumps as they cook. Remove eggs from the pan; set aside.
- Return pan to the heat; add remaining peanut oil. Add mushrooms, carrots and salt; cook and stir until mushrooms are well browned (about 5 min.).
- Add onions, garlic, chile-garlic paste and ginger; cook and stir until fragrant (about 1 min.).
- Add sesame oil and riced vegetables; stir-fry until rice is hot and starting to get crispy on the edges (2-3 min.).
- Stir in tamari. Add peas and scrambled eggs; cook and stir until everything is hot (about 2-3 min.).
- Garnish with green onion; serve immediately with tamari and pepper at the table for passing.
