1medium head of cauliflower or 24 ounce bag of riced cauliflower
1Tbsp.sesame seed oil
1small yellow oniondiced fine
1bag frozen peas and carrotsor equivalent fresh produce
¼tsp.crushed red pepper flakes
5scallionsdiced, whites and greens separated
3Tbsp.soy sauceor more to taste
If using a head of cauliflower, remove the core, and pat cauliflower dry. Coarsely chop into florets, then place the head of cauliflower in a food processor and pulse until the cauliflower is small and has a texture of rice or couscous. Don’t over-process it, or it will become mushy. Set aside and repeat the process for the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork.
Heat a nonstick skillet over medium heat. Once warm, heat 2 Tbsp. of vegetable oil. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small bowl and set aside. Wipe the pan clean.
Add 3 Tbsp. of vegetable oil to the pan over medium heat, add the white scallions, garlic, and ginger. Cook until softened but not browned; 2-3 minutes. Add the riced cauliflower, 4 Tbsp. of soy sauce, yellow onion, red pepper flakes, sugar, and a ¼ tsp. of salt. Cook, gently stirring often for 3-4 minutes. Add peas and carrots and continue to cook until the cauliflower is tender-crisp (not browned or burned), and the vegetables are warmed thoroughly. Stir in the rice vinegar, sesame seed oil, dark green scallions, peanuts, and eggs. Taste and adjust the seasoning, adding a bit more soy sauce if that is your preference. Serve hot.
If you want to add more protein, you could throw in sautéed shrimp or chicken.