Ingredients:

  • 1 large head of cauliflower, cut into florets (approx. 700g / 1.5 lbs)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 2 tablespoons sesame oil (30 ml)
  • 1 medium onion, finely chopped (approx. 150g / 5.3 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 inch ginger, grated (approx. 6g / 0.2 oz)
  • 1 cup frozen peas and carrots mix (150g / 5.3 oz)
  • 1 red bell pepper, diced (approx. 150g / 5.3 oz)
  • 2 cups cooked and cooled long-grain rice (approx. 400g / 14.1 oz)
  • 2 large eggs, lightly beaten (approx. 100g / 3.5 oz)
  • 2 tablespoons low-sodium soy sauce (30 ml)
  • 1 tablespoon oyster sauce (15 ml)
  • 1 teaspoon rice vinegar (5 ml)
  • 1/2 teaspoon brown sugar (2g)
  • 1/4 cup chopped scallions (green onions) (approx. 25g / 0.9 oz), for garnish
  • Sesame seeds, for garnish (optional)

Instructions:

  1. Pulse cauliflower florets in a food processor until they resemble rice. Alternatively, grate the florets using a box grater. Sauté the cauliflower rice with olive oil, salt, and pepper until tender-crisp. Set aside.
  2. Heat sesame oil in a large skillet or wok. Add onion and cook until softened. Add garlic and ginger and cook until fragrant.
  3. Add frozen peas and carrots mix and diced red bell pepper. Cook until vegetables are tender-crisp.
  4. Push vegetables to one side of the skillet. Pour in beaten eggs and cook, scrambling until set.
  5. Add cooked rice and sautéed cauliflower rice to the skillet. Break up any clumps of rice.
  6. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and brown sugar. Pour sauce over the rice mixture and toss to combine.
  7. Cook, stirring frequently, until rice is heated through and well-coated with sauce.
  8. Garnish with chopped scallions and sesame seeds (optional). Serve immediately.