Cauliflower Fried Rice

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 head cauliflower, stem removed

2 tbsp. vegetable oil

1 tbsp. toasted sesame oil

2 garlic cloves, minced

1 tbsp. minced fresh ginger

3 scallions, thinly sliced

1 tbsp. chili paste (sambal oelek), plus more to taste

1/2 c. shredded carrots

2 c. packed baby spinach

3 tbsp. reduced-sodium soy sauce

2 tbsp. salted butter

4 large eggs

2 tsp. sesame seeds, toasted

Sriracha, for serving

Directions

Working in 2 or 3 batches, place the cauliflower in a food processor and pulse several times until the mixture resembles snow. Transfer the batches of cauliflower to a bowl as you go.

In a large skillet, heat the vegetable and sesame oils over medium heat. Add the garlic, ginger, and two-thirds of the scallions and cook, stirring constantly, for 1 minute. Then add the chili paste, stir to combine, and cook for another minute. Increase the heat to medium-high and stir in the carrots, then add the spinach and the cauliflower rice and stir-fry until the cauliflower is tender, 2 to 3 minutes. Add the soy sauce and cook until it is absorbed into the cauliflower, about 1 minute more. Stir to make sure the cauliflower is all coated with deliciousness. Remove from the heat and set aside.

Meanwhile, in a nonstick skillet, melt the butter over medium heat and cook the eggs. For sunny side-up eggs, cook on one side until the whites are almost completely set on top. (Or cook them to your liking.)

Place a generous bed of the "fried rice" in each bowl and top with an egg. Sprinkle with the sesame seeds and reserved scallions. Add a drizzle of sriracha.

Nutrition

• Calories: 1111
• Total Fat: 89 g
• Saturated Fat: 26 g
• Trans Fat: 1 g
• Cholesterol: 805 mg
• Sodium: 2391 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 15 g
• Total Sugars: 16 g
• Protein: 43 g