About this recipe

A satisfying keto-friendly stir fry that swaps traditional rice for riced cauliflower, loaded with colorful vegetables, scrambled eggs, and a savory soy-sesame sauce. Ready in under 30 minutes and packed with flavor — you won't miss the carbs.

Instructions

1. 1

   Rice the cauliflower: Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains, about 10–15 pulses. Alternatively, use a grater. Spread on a clean kitchen towel and press out as much moisture as possible — this is key to getting a stir-fry texture rather than steamed mush.

2. 2

   Mix the sauce: In a small mixing bowl, stir together the soy sauce (or soy sauce), rice vinegar, and white pepper. Set aside.

3. 3

   Scramble the eggs: Heat 1 tablespoon of sesame oil in a large wok or skillet over ^[medium-high heat]. Add the beaten eggs and scramble until just set, about 1–2 minutes. Transfer to a plate and set aside.

4. 4

   Stir-fry the aromatics and vegetables: Add the remaining 1 tablespoon of sesame oil to the wok over ^[high heat]. Add the garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the thawed peas and carrots and cook for 2 minutes, stirring frequently.

5. 5

   Cook the cauliflower rice: Add the riced cauliflower to the wok. Spread it out in an even layer and let it cook undisturbed for 2 minutes to get a little golden on the bottom, then stir and cook for another 3–4 minutes until tender and lightly browned.

6. 6

   Finish and serve: Pour the sauce over the cauliflower rice and toss to coat evenly. Return the scrambled eggs to the wok and fold them in, breaking into smaller pieces. Remove from heat, top with the green parts of the green onions and sesame seeds, and serve immediately.