Cauliflower Fried Rice
Say goodbye to takeout—this easy, vegetarian fried rice recipe is bursting with flavor thanks to ginger, honey, and edamame.
Prep Time 20 minutes
Servings 4 Servings
- 1/2 Large Head Cauliflower
- 2 tbsp Vegetable Oil
- 1 Orange Pepper Cut into thhin 1/2" pieces
- 1 Scallion Thinly sliced
- 1 2" Piece Ginger Cut into thin matchsticks
- 2 tbsp Low-sodium Soy Sauce
- 2 tsp Chili Garlic Paste
- 2 tsp Honey
- 4 Large Eggs
- 1 c Frozen Peas Thawed
- 1 c Forzed Edamame Thawed
- Lime Wedges For serving
- Cut the cauliflower into florets, discarding the tough inner core and leaves. Working in batches, transfer the cauliflower to the bowl of a food processor. Pulse until the cauliflower resembles rice, about 15 seconds (be careful not to over-process or cauliflower will get mushy). Set aside, then repeat with the remaining cauliflower (you should have about 4 cups of cauliflower).
- Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the pepper, the white parts of the scallion, and the ginger; cook, stirring, 2 minutes. Add the cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.
- Meanwhile, in a small bowl, whisk together the soy sauce, chili garlic paste, and honey. In a separate small bowl, lightly beat the eggs. Push the cauliflower mixture to one side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling until cooked, 2 minutes.
- Remove skillet from heat and fold in the eggs, sauce, peas, and edamame. Serve with thinly sliced scallion greens and lime wedges.