Scrambled Egg Cauliflower Fried Rice
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Savory
- Diet: Vegetarian
Quick and easy to prepare, this scrambled egg cauliflower fried rice makes for a healthier lunch, loaded with veggies, protein-rich, and naturally gluten-free.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 Tablespoon olive oil
- 4 large eggs
- 1 cup (225g) fresh baby spinach
- 2 scallions, thinly sliced
- Salt and freshly ground pepper
- Soy sauce, for serving
- Toasted white and/or black sesame
Instructions
- Wash and thoroughly dry cauliflower, then remove the leaves, and chop into large pieces.
- Place the cauliflower pieces in a food processor* and pulse a few times until it has a nice, sandy texture. Work in batches if necessary and don’t over process or it will get mushy.
- Optional (but recommended): Press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel and squeeze to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.
- Heat one Tablespoon olive oil in a large skillet placed over medium heat. Once hot, add the cauliflower rice and sauté for 5 minutes, stirring often.
- Add the baby spinach and stir for a few minutes, until wilted.
- Crack the eggs in the skillet one by one, and stir vigorously after each addition to make scramble eggs. Garnish with scallions, sesame seeds, and add a generous drizzle of soy sauce before serving. Enjoy!
Notes
* If you don’t have a food processor, you can grate the cauliflower with a box grater until it has a sandy texture.
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