Skillet Golden Cauliflower Fried Rice
- Yield 4 servings
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Skillet Golden Cauliflower Fried Rice sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 cups riced cauliflower
- 5 large egg yolks
- Diamond Crystal kosher salt
- ¼ teaspoon ground turmeric, skippable
- ⅛ teaspoon ground white pepper
- 1½ tablespoons avocado oil
- 1 large shallot, finely chopped
- 2 teaspoons minced fresh ginger
- ½ pound asparagus, cut into ¼-inch thick coins
- 4 garlic cloves, minced
- ½ teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Method
In a large bowl, combine the cauliflower, egg yolks, 1 teaspoon Diamond Crystal kosher salt, turmeric, and white pepper. Turn well to combine, making sure the cauliflower is evenly coated.
Warm a large cast iron, carbon steel, or non-stick skillet over a medium-hot burner and add the avocado oil.
Turn in the shallots, sprinkle on some salt, and cook, stirring, until they are slightly softened, about 1 minute.
Stir in the ginger and cook until fragrant, about 30 seconds.
Tip in the cauliflower rice and cook, stirring frequently until the cauliflower is crisp-tender, about 3 minutes.
Push the cauliflower rice to the side of the pan and add the asparagus coins with a sprinkle of salt. If the pan is looking dry, add a little avocado oil before adding the asparagus.
Leave stirring the asparagus frequently, until the coins are bright green and tender-crisp, about one minute. Stir in the minced garlic and cook until fragrant. Mix the asparagus and garlic with the cauliflower rice.
Turn off the heat and add the sesame oil and scallions. Taste for seasoning and adjust as needed. Enjoy!
Store leftovers in a sealed container in the fridge for up to four days.
Kitchen notes
- Cut and prep your ingredients ahead of time.
- This dish cooks quickly in a hot skillet so have all of your ingredients measured out and ready to throw into the pan.
- Don’t use frozen riced cauliflower!
