Cauliflower Fried Rice

Ingredients

• 1 small head of cauliflower or 1 (10- to 12-oz.) bag pre-riced cauliflower
• 3 tbsp. reduced-sodium soy sauce
• 2 tbsp. mirin
• 1 tsp. granulated sugar
• 1/4 c. neutral oil
• 2 shallots, thinly sliced
• 2 large eggs, beaten to blend
• 1 carrot, cut into 1/4" matchsticks
• 3 cloves garlic, finely chopped
• 1/2 c. frozen peas
• Kosher salt
• Freshly ground black pepper
• 2 scallions, thinly sliced
• Sesame seeds, for serving (optional)

Method

1. Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)
2. In a small bowl, stir soy sauce, mirin, and sugar; set aside.
3. In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 Tbsp. oil from skillet.2 min timer
4. In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.1 min timer
5. In same skillet over medium-high heat, cook carrots, garlic, and peas, stirring frequently, until warmed through, about 30 seconds. Add cauliflower and stir to combine. Cook, stirring occasionally, until vegetables are slightly softened, about 2 minutes.1 min timer
6. Increase heat to high. Add reserved soy sauce mixture and cook, stirring frequently, until liquid is mostly evaporated, about 1 minute. Stir in eggs; season with salt and pepper.1 min timer
7. Divide fried rice among small bowls. Top with shallots, scallions, and sesame seeds (if using).