Cauliflower Fried Rice

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

Method

1. 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.
2. 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.1 min timer
3. 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.)
4. 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.