This is my favorite cauliflower rice recipe to date…each one keeps getting better and better. I guess when you do anything enough times you’ll find ways to improve, refine and advance the outcome.
What sets this Cauliflower Stir Fried Rice recipe apart from my previous ones? The main differentiator is that in this recipe I boil the cauliflower florets first, and then shred and sauté. This results in a softer rice and tones down the cauliflower taste, allowing the added stir fried tastes to shine through. Also I opted for fresh snap peas, rather than those frozen little green-balled-peas.
2 heads cauliflower
2 tablespoons olive oil, divided
½ red onion, chopped
1 red bell pepper, seeded and chopped
1 cup snap peas, cut into 1-inch pieces
1 cup fresh shiitake mushrooms, stems removed and sliced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
2 eggs, beaten
2 tablespoons mirin
3 tablespoons coconut aminos
1 tablespoon sesame oil
2 tablespoons fresh scallions, chopped for garnish