Ingredients:

  • 1 medium head (approx. 700g / 1.5 lbs) Cauliflower, trimmed
  • 1 Tbsp (15 ml) Avocado Oil or Grapeseed Oil
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 2 large Eggs, beaten
  • 1 Tbsp (15 ml) Sesame Oil (Toasted)
  • 1 medium White Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp (15g) Fresh Ginger, grated
  • 1 cup (150g) Sliced Mushrooms (optional)
  • 200g (7 oz) Cooked Chicken Breast or Prawns, diced (Optional protein)
  • 1/2 cup (75g) Carrots, finely diced
  • 1/4 cup (40g) Frozen Peas (Optional)
  • 3 Spring Onions (Scallions), sliced, whites and greens separated
  • 3 Tbsp (45 ml) Tamari or Coconut Aminos
  • 1 Tbsp (15 ml) Rice Vinegar (Unsweetened)
  • 1 tsp (5 ml) Erythritol or Monk Fruit Sweetener (optional)
  • 1/2 tsp (2.5 ml) Sriracha or Chili Garlic Sauce (optional)
  • Freshly ground Black Pepper

Instructions:

  1. Rice the Cauliflower: Chop the head into florets. Working in batches, pulse the florets in a food processor until they resemble grains of rice or coarse couscous. Do not over-process.
  2. Season and Roast (Dry): Toss the riced cauliflower with 1 Tbsp of high-heat oil and salt. Spread evenly on a large baking sheet. Bake in an oven preheated to 150°C / 300°F for 10–15 minutes, or until noticeably drier and slightly warm to the touch. Alternatively, air-dry the raw rice thinly for 30 minutes.
  3. Scramble the Eggs: Heat 1 tsp of sesame oil in the wok or skillet over medium heat. Pour in the beaten eggs and scramble quickly until just set. Remove immediately and set aside. Wipe the pan clean.
  4. Prepare the Sauce: Whisk together the Tamari/Coconut Aminos, rice vinegar, sweetener (if using), sriracha (if using), and black pepper in a small bowl and set aside.
  5. Sauté Aromatics: Heat the remaining oil (about 2 Tbsp) in the wok over high heat until shimmering. Add the white onion, carrot, and the whites of the spring onion. Stir-fry vigorously for 1–2 minutes until fragrant.
  6. Add Protein and Spice: Add the diced cooked chicken or prawns, grated ginger, and minced garlic. Stir-fry for 1 minute until fragrant.
  7. Fry the Rice: Introduce the dried cauliflower rice and the mushrooms (if using) to the wok. Increase the heat to maximum. Toss continuously for 3–5 minutes, aiming for sizzling and slight charring to develop smoky flavor (Wok Hei).
  8. Introduce Peas: Add the frozen peas (if using) and continue tossing for another minute.
  9. Sauce and Eggs: Pour the prepared sauce mixture over the cauliflower. Toss rapidly for 30 seconds until the sauce is fully absorbed and the color is uniform.
  10. Final Fold and Serve: Return the scrambled eggs to the wok and fold them in gently. Stir in the green parts of the spring onions and remove the wok from the heat immediately. Serve hot.