Ingredients
Scale
- 2 tablespoons butter, ghee, coconut oil, or olive oil
- 1/4 cup carrot, finely diced (optional)
- 1 ounce green onion (about 2 large or 4 small stalks), sliced, white and green parts separated
- 2 cloves garlic, crushed or minced
- 12 ounces riced cauliflower, fresh or frozen (thawed and patted dry if frozen)
- 1 large egg, beaten
- 2 tablespoons gluten-free soy sauce or tamari, plus more to taste
- 1 teaspoon toasted sesame oil
Instructions
- Dry the cauliflower rice. If you’re using frozen riced cauliflower, thaw it completely and press it between a few layers of paper towels or a clean kitchen towel to remove as much moisture as possible. This is the most important step for getting a good texture rather than a soggy result.
- Heat the pan. Place a large skillet or wok over medium-high heat. Add the butter (or your oil of choice) and let it melt and heat until shimmering, about 1 minute. You want the pan genuinely hot before anything goes in.
- Cook the carrot and white parts of the green onion. Add the diced carrot and the white parts of the sliced green onion to the hot pan. Cook, stirring occasionally, for 2 to 3 minutes until slightly softened.
- Add the garlic. Stir in the crushed garlic and cook for 30 seconds until fragrant. Keep it moving so it doesn’t burn.
- Add the cauliflower rice. Spread the riced cauliflower in an even layer across the pan. Let it sit undisturbed for 1 to 2 minutes to develop some color on the bottom, then stir and repeat. Cook for a total of 5 to 6 minutes until the cauliflower is tender and lightly golden in spots.
- Push everything to the side and scramble the egg. Clear a space in the center of the pan and pour in the beaten egg. Let it sit for about 15 seconds, then scramble it with a spatula until just set. Fold the egg into the cauliflower mixture before it fully firms up.
- Add the soy sauce. Drizzle the soy sauce or tamari over the pan and toss everything together to coat evenly. Taste and add more soy sauce if you want a stronger savory flavor.
- Finish with sesame oil and green onion tops. Remove the pan from heat. Drizzle the toasted sesame oil over the top and scatter the green parts of the green onion. Toss once more and serve immediately.
Notes
- Fresh vs. frozen cauliflower rice: Fresh gives slightly better texture. Frozen is more convenient and still works well as long as it’s properly dried before cooking.
- Oil choice matters: Butter adds flavor and browns nicely. Coconut oil is neutral and handles high heat well. Olive oil works but has a lower smoke point, so watch the heat level. Ghee is the best of all worlds if you have it.
- Soy sauce vs. tamari: Tamari is gluten-free and slightly less salty. Both work. Coconut aminos are a lower-sodium, soy-free alternative if needed.
- Make-ahead: Riced cauliflower can be prepped and stored in the fridge for up to 2 days. The full dish is best eaten fresh but keeps in the fridge for 3 days. Reheat in a hot skillet rather than the microwave for better texture.
- Scaling: This recipe doubles easily. Use the largest pan you have, or cook in two batches, to avoid overcrowding.
- Equipment: A large wok or a 12-inch skillet gives you the best results. Cast iron or carbon steel holds heat well and encourages browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 110 mg