Cauliflower Fried Rice

A lightened up and Paleo friendly version of the Asian-inspired dish with cauliflower rice instead of the traditional grain. This recipe is a riff on Mark Bittman's Ginger Fried Rice.

📝 Ingredients

• 3 tablespoons avocado oil (divided (or other high heat oil))
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• kosher salt
• 1 large leek (halved and thinly sliced (white and light green parts), rinsed and dried)
• 2 pound head cauliflower (separated into florets and shredded (cauliflower rice))
• 4 eggs
• 4 teaspoons sesame oil
• 4 teaspoons coconut aminos (or soy sauce)

👨‍🍳 Instructions

1. 1Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add garlic and ginger; cook and stir until crisp and golden brown, taking care not to burn the garlic. Remove from skillet with a slotted spoon to a plate lined with a paper towel. Season lightly with kosher salt. Reserve.
2. 2Add 1 tablespoon oil to same skillet. Add leeks. Cook and stir about 3 minutes until mostly tender. Increase heat to medium-high and add cauliflower; cook and stir until cauliflower is crisp-tender and lightly browned, about 5 minutes. Sprinkle in water as needed if the cauliflower is too dry. Season to taste with salt. Set aside.
3. 3In a cast iron or nonstick skillet, fry eggs in remaining oil, over easy or sunny-side-up.
4. 4Divide cauliflower rice among four bowls. Top each serving with a fried egg, then drizzle with 1 teaspoon sesame oil and 1 teaspoon coconut aminos or soy sauce. Sprinkle crisped garlic and ginger over each and serve.