Cauliflower Fried Rice Simple Healthy Side Dish

Ingredients

• 1 medium head cauliflower, grated or riced
• 1 cup frozen peas and carrots mix
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 green onions sliced
• to taste salt and pepper
• 1 teaspoon sriracha (optional)
• to taste toasted sesame seeds (optional)

Instructions

1. Prepare the Cauliflower: Remove the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice grains. Alternatively, you can grate the cauliflower with a box grater.
2. Sauté the Aromatics: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Veggies: Toss the frozen peas and carrots into the skillet and cook for about 2-3 minutes until they are heated through.
4. Add the Cauliflower Rice: Stir the riced cauliflower into the skillet. Cook for about 5-7 minutes, constantly stirring, until the cauliflower is tender but still has a bit of crunch.
5. Incorporate the Eggs: Push the vegetable mixture to one side of the skillet, pour the beaten eggs into the other side, and scramble them until just set. Once cooked, mix the eggs into the cauliflower mixture.
6. Season the Rice: Pour the soy sauce (and sriracha if using) over the cauliflower fried rice. Stir until everything is well combined, and cook for an additional minute.
7. Finish and Serve: Turn off the heat and sprinkle sliced green onions on top. Adjust seasoning with salt and pepper as needed, and garnish with toasted sesame seeds if desired.