Cauliflower Fried Rice

17 min · 2 servings · easy · Asian-inspired

Ingredients

• 2 tbsp neutral cooking oil, divided
• 1 large bell pepper, sliced (yellow or orange)
• 1 medium onion, sliced
• 3 cloves garlic, thinly sliced
• 1 medium head (about 1 3/4 lb / 800 g) cauliflower, cut into small chunks
• 1/2 tsp chili salt, or salt plus a pinch of chili flakes
• 2 heads baby bok choy, leaves separated (purple or green)
• 3 eggs
• 2 tbsp soy sauce, or tamari for gluten-free
• 1 tsp toasted sesame oil
• 1/2 lime, juiced
• 2 green onions, sliced, for garnish (optional)

Method

1. Cook the veggies
2. Heat 1 tbsp oil in a large skillet over medium-high heat; add sliced peppers and onion and stir-fry 3–4 minutes until softening, then add sliced garlic and cook 1 minute until fragrant.
3. Make the cauliflower rice
4. Meanwhile, cut cauliflower into small chunks and pulse in a food processor a few times just until it looks rice-like; don't over-process into mush. Season with chili salt.
5. Wilt the bok choy
6. Break bok choy leaves off and add to the pan; stir 1 minute until they begin to wilt.
7. Scramble the eggs
8. Push the vegetables aside, add the remaining oil to the empty space, crack in the eggs and scramble until just set, then mix into the vegetables.
9. Fry the rice
10. Add the cauliflower rice and turn the heat to high. Add soy sauce, sesame oil and lime juice and stir-fry 2–3 minutes, just until the cauliflower is tender but still has a rice-like bite.
11. Serve
12. Taste, adjust seasoning, and serve topped with sliced green onions.

Tips

• Only cook the cauliflower rice for a few minutes; the creator overcooked his and it turned too soft—you want a bite similar to rice.
• Pulse the cauliflower just a few times so it stays in distinct rice-sized grains.
• Quantities weren't stated except 3 eggs; amounts for vegetables, soy sauce and sesame oil are standard estimates.
• Use tamari instead of soy sauce to keep the dish gluten-free.
• Regular green bok choy works fine in place of purple bok choy.