Start by ricing the cauliflower if you’re using a whole head. Simply chop it into florets and pulse in a food processor until it resembles rice. If you’re using pre-riced cauliflower, you can skip this step.
In a large skillet or wok, heat a bit of sesame oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove them from the pan and set aside.
In the same skillet, add a bit more sesame oil if needed. Add the finely chopped onion, garlic, and ginger. Sauté for about 2-3 minutes, until the onion is translucent and fragrant. Then, toss in the peas and carrots and cook for another 3-4 minutes.
Add the riced cauliflower to the skillet with the sautéed vegetables. Pour in the low sodium soy sauce, honey, and red pepper flakes. Stir everything together and cook for 5-7 minutes, until the cauliflower is tender but not mushy.
Finally, add the scrambled eggs back into the pan and mix well. Garnish with chopped green onions before serving. Enjoy your Healthy Cauliflower Fried Rice hot!
